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1
Prepare 2-3 cookies sheets or large dishes by lining them with wax paper. Set aside.
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2
Mix together butter, peanut butter and powdered sugar in a bowl until as smooth as possible (the mixture make look flaky, but will smooth out when you form the balls).
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3
Take about 1 tablespoon of the peanut butter mixture and form a ball by rolling it between your palms. Place it on the wax lined sheet and stick a candy stick into it making sure you don't poke all the way through. Repeat this process for the rest of the peanut butter mixture. Refrigerate for at least 2-3 hours.
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4
Once peanut butter balls are chilled, melt about a third of the chocolate, either in the top of a double boiler or in the microwave, until a smooth pour-able consistency. If you do this in the microwave, heat for 30 seconds at a time at 50% powder and stir between additional 30 second intervals (melting the chocolate in 3 stages helps to make it more manageable and keep the temperature consistent).
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5
Put the crushed pretzels into a shallow bowl.
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6
Take one peanut butter ball by the stick and dip it in the melted chocolate until coated. You can completely submerge it up to the stick or leave a little opening to resemble a buckeye nut, like traditional buckeye balls.
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7
Dip the bottom into the crushed pretzels and place each one on the prepared baking sheet. Follow this same method with the rest, melting more chocolate as needed.
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8
Return the sheets to the refrigerator and chill for another hour until chocolate is completely hardened.
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9
Notes:
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10
- Makes about 70 balls, 2 per serving.
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11
- I wouldn't recommend using 'natural' peanut butters, or any that require refrigeration. They are usually much too soft and don't hold up as well.
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12
- Always use good-quality melting chocolate (I highly recommend Pound Plus from Trader Joe's).
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13
- Store these in an airtight container in the fridge for about a week (if they last that long).
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14
- Having them on a stick is totally optional. If you choose to just have them as 'truffles', use a skewer or a toothpick to dip them into the chocolate and then remove it when you put it onto the tray to set.
