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1
Use a rolling pin to crush the pretzel pieces in plastic bag.
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2
In a small bowl, combine the peanut butter, butter, brown sugar and salt.
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3
Stir until all of the ingredients are completely blended and smooth.
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4
Add the pretzel bits mix well.
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5
Add the powdered sugar and mix until completely combined.
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6
Line a small baking sheet with silpat, parchment or wax paper.
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7
With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips.
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8
Place the ball on the cookie sheet.
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9
Place the baking sheet into the fridge and chill for at least 30 minutes.
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10
When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
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11
Working one at a time, dip balls into the melted chocolate and use a fork to roll it around.
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12
Be sure it is completely coated.
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13
Let any extra chocolate drip off and place back on the sheet.
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14
Return the baking sheet to the fridge and chill for at least 30 minutes.
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15
Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
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16
Store in an airtight container in the fridge.
