Chocolate Dipped Pretzels

I have a problem. I think I’m truly addicted to chocolate. That is possible, right? Chocolate has caffeine and caffeine is an addictive substance. There may be more to it than that, I’m honestly not really sure. But suddenly I feel like my love for chocolate has turned into an addiction. 
After I dipped all of my pretzels, I still had a half pot of melted chocolate on the stove. So I melted too much to begin with. What is one to do? Dip more things in chocolate. 

I yelled, “What else can I dip in chocolate?!” and then I proceeded to rummage through the fridge and pantry to find anything else I could dip.

I wasn’t very successful at finding anything. The week before leaving for vacation means a very skimpy food supply. So now I have a bowl of hardened chocolate. So lonely. Poor thing. Just a lonnnnnnely chunk of chocolate.

I wish it would stop looking at me. My chocolate addiction is easily tempted. I know in just a few days I’ll be home, eating cookie after cookie, one chocolate something-or-other after another, so I’m trying to maintain control while I still can.

Mission impossible.

Chocolate Dipped Pretzels

Makes 10 servings

10 jumbo pretzel twists
1 cup semi-sweet chocolate chips
1/2 tablespoon shortening
~1/4 cup assorted sprinkles for topping

1. Fill a medium saucepan about 1/3 full with water. Place a medium or small sized bowl on top of the pot so sits down about halfway. Add chocolate chips and shortening. Place pot on stove top over medium-low heat. As chocolate begins to melt, stir frequently and vigorously until ingredients are completely melted and smooth, about 10-15 minutes.
2. Carefully drop pretzels into chocolate, one at a time, and place on cookie sheet. Immediately top with sprinkles.
3. Once all pretzels are dipped (or once the cookie sheet is full), place in fridge to harden for up to 2 hours. Once completely hardened, you may remove from fridge and store at room temperature.


A Truffled Mess

Looks can be deceiving.

Don’t be fooled by the outward appearance of these Peanut Butter and Pretzel Truffles. 

They may look just fine and dandy, but they’re tricking you. I don’t know what happened, but they did not live up to the ‘life-changing’ reviews I read about.

First of all, there are only three ingredients…

Not that I’m complaining about that. It sounds simple enough doesn’t it? Plus, I used the healthy version of each one–Whole grain pretzels, all-natural peanut butter, and dark chocolate. Now that I think about it, maybe that is where I went wrong. These aren’t supposed to be healthy. If I would have just stuck with normal, refined grain pretzels and milk chocolate, they would have been great! 
We may never know. Because I have no desire to go through the trouble to make these for awhile. 
There was a lot of chopping. 
Chop the pretzels.

Chop the chocolate.
Then, after getting a year’s worth of a wrist/forearm workout from stirring the peanut butter and pretzels, you have to wait for the mixture to stiffen in the freezer. 

The freezing seemed somewhat useless, because the second the dough was dipped in the melted dark chocolate, the peanut butter softened and the truffles began to flatten. Not to mention the mess of chocolate being splattered all over my stove.
At this point, I still had hope that although the truffles were not turning out to be as easy or as pretty as I had thought, they might be delicious anyway. 
Wrong again. If it wasn’t possible for a combination of peanut butter and chocolate to taste bad before, it is now. I even added just a touch of sea salt to the top of each one, but that didn’t do the trick. 

I, the daughter of an expert Buckeye connoisseur, failed. I admit it. I grew up watching my mom make Buckeyes (O-H!…), but I have never really done much to help her make them besides dip the rolled peanut butter dough in the melted chocolate. If you don’t know what Buckeyes are (the candy type)….look it up 🙂 And if you have never had one…you’re missing out.
I do know that with Buckeyes, more goes into the peanut butter filling than just peanut butter. They are not as simple as these truffles were supposed to be, but they are 100% better. It is probably time I take a lesson from Mom and figure out how to do a variation of Buckeyes the right way. 
I really don’t even want to share the recipe or the source of the peanut butter truffles, because it comes from a blog that I love so very much and don’t want to offend her for my sorry performance. You already saw the ingredients…so if you want to try it, I would just recommend winging it. You will most likely do better than I did!