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.
Makes approximately 22 truffles.
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.www.authorsarahfox.com
www.facebook.com/authorsarahfox
www.bookbub.com/profile/sarah-fox
Instagram: @the_write_fox
