Thank you tastykitchen.com for this yummy recipe adapted from Martha Stewart Living. I adapted it a bit more by using almond butter, GF pretzels and some sweetleaf stevia. I also adapted up the serving size 😉
- ½ cups Creamy Peanut Butter
- 5 Tablespoons Confectioner’s Sugar
- 1 Tablespoon Room Temperature, Unsalted Butter
- 1 cup Pretzels, Crushed
- 5 ounces, weight Melted Milk Chocolate
In a medium-sized bowl, stir together peanut butter, confectioners’ sugar, unsalted butter and crushed pretzels.
Roll into 1″ balls and put them onto a tray. Freeze for 30 minutes, or until firm.
Melt chocolate in a saucepan over low heat. Dip balls into melted milk chocolate and put them onto a parchment paper lined tray. Refrigerate until set.
Depending on size, you will end up with about 12 balls. I recommend that you double this recipe!