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Line a baking sheet with wax paper and set aside.
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In a microwave-safe bowl, microwave 1/2 cup of the chocolate chips at 30-second increments, stirring after every 30 seconds. Continue until the chocolate is melted.
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3
Stir the butter and peanut butter into the melted chocolate, mixing until combined.
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4
Chill the chocolate mixture for at least 1 hour, until the chocolate is chilled but not hard. Once chilled, remove bowl from the refrigerator and use a small kitchen scoop to form the chocolate mixture into bite-sized balls. Place the truffles on the prepared baking sheet, and chill in the refrigerator for at least 45 minutes. Once the truffles are chilled, remove from the refrigerator.
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5
Place the remaining 3/4 cup chocolate chips in a microwave-safe bowl, and microwave them at 30-second increments, stirring after every 30 seconds until the chocolate is melted. Once the chocolate is melted, stir in the oil until combined.
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6
Using a fork, dip each truffle into the melted chocolate, and carefully place the truffle back on the lined baking sheet. Top the truffle with a mini pretzel. Repeat with the remaining truffles until all the truffles have been dipped and topped with a pretzel. Chill the truffles for at least 30 minutes before enjoying!
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Notes:
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1. Truffles can be made smaller, to make more, and the recipe can easily be doubled.
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2. To make these gluten-free and/or vegan, simply use gluten-free mini pretzels and non-dairy chocolate chips and butter.
