Cocoa-dusted peanut butter truffles take the guesswork out of dessert. Chopped pretzels give this five-ingredient, sweet-salty treat a yummy crunch.
Recipe yields 20 servings
Line a baking sheet with wax paper.
In a small bowl, combine the peanut butter, pretzels and almond flour. Chill in the freezer until firm, about 15 minutes.
Roll the mixture into 20 balls (about 1 teaspoon each). Place on the baking sheet and freeze for at least 2 hours, or until very firm.
In a microwave-safe bowl, melt the chocolate in the microwave for 30 seconds. Stir and continue to microwave for 20-second intervals until chocolate is melted.
Roll the peanut butter balls in the melted chocolate and place back on baking sheet. Freeze until the chocolate is set, about 30 minutes. Keep frozen until serving. Roll in cocoa before serving, if desired. Truffles can be stored in an airtight container, frozen, for up to 2 weeks.