Peanut Butter Pretzel Truffles and a #giveaway from Guest Author Sarah Fox

Molly MacRae, here: Please welcome Sarah Fox, author of the True Confections Mysteries, to our kitchen today. Sarah’s mysteries are wonderful and so is this recipe. Take it away, Sarah!

Sarah Fox: As a lover of both chocolate and cozy mysteries, it seemed natural for me to write a cozy mystery series featuring a chocolate shop. Run by the protagonist of the series (Becca Ransom) and her family, True Confections is situated in a timber-frame building on one of the many canals in Larch Haven, Vermont, also known as the Venice of North America. Chocolate and peanut butter is one of my favorite sweet combinations and it’s also the favorite of Becca’s life-long friend, Sawyer Maguire. Becca often gives Sawyer a bag of free misfit chocolates (the ones that don’t turn out well enough to sell for full price in the shop) and she always makes sure to include at least a few peanut butter pretzel truffles. I’ve included the recipe for those truffles so you too can enjoy Sawyer’s favorite treat! What’s your go-to comfort food?

 

Peanut Butter Pretzel Truffles

Ingredients

1 cup peanut butter

2 tablespoons salted butter

2 tablespoons confectioners’ sugar

2 teaspoons light brown sugar

½ cup crushed salted pretzels

2 tablespoons toffee bits

8 oz dark chocolate

Directions

In a medium bowl, mix together the peanut butter, butter, confectioners’ sugar, and brown sugar. Add the crushed pretzels and toffee bits and combine.

Cover and refrigerate the peanut butter mixture for 1 hour. Roll the mixture into 1-inch balls and place in the freezer for at least 1 hour.

Roughly chop the dark chocolate and set approximately one-third of it aside (this is the seed chocolate). Put the remainder of the chopped chocolate in the top of a double boiler, over simmering water. Melt the chocolate and heat it until it reaches 113–118˚F (45–48˚C). Remove the bowl from the double boiler. Add the seed chocolate and stir until the chocolate cools to 81˚F (27˚C). Briefly put the bowl back on the heat and stir until the temperature reaches 90˚F (32˚C). At this point, the chocolate should be in temper.

Line a plate or baking tray with waxed paper. Dip the frozen peanut butter balls in the tempered chocolate, making sure they are completely coated. Place the truffles on the prepared plate/tray to set at room temperature or, if necessary, chill the truffles just long enough to set the chocolate.

Makes approximately 22 truffles.

Readers, what’s your go-to comfort food? Answer in the comments below for your chance to win a signed copy of Sarah's Baking Spirits Bright, A True Confections Mystery #2, (and remember to include your email). A winner will be chosen on Tuesday 1/23/24.

Sarah Fox is the author of the USA Today bestselling Pancake House Mysteries, the True Confections Mysteries, the Literary Pub Mysteries, and the Music Lover’s Mysteries. She was born and raised in Vancouver, British Columbia, where she developed a love for mysteries at a young age. When not writing, Sarah is often reading her way through a stack of books or spending time outdoors with her English Springer Spaniel.

 

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