This weekend confirmed the fact that I am a terrible baker. I saw this beautiful Cherry Cornmeal Upside-Down Cake on Joanne’s blog and knew I wanted to make it. Sadly, the middle never set during baking and it was a mess. If you figure that cake out, more power to you.
I made these last weekend when my in-laws were in town. I knew having too many of these laying around would be dangerous, so making them for a crowd was a good thought.
Unlike buckeyes, these were a cinch to make. And thanks to the pretzels, they’re much lower in calories! Not guiltless, but light-er.
Chocolate Peanut Butter Pretzel Balls very slightly adapted from Make Happy
1 1/2 cups pretzels
1/2 cup creamy peanut butter
1 Tbsp butter, softened
2 Tbsp brown sugar
1/8 tsp salt
3 Tbsp powdered sugar
1 cup semi-sweet chocolate chips
paraffin wax (optional)
Crush pretzels into small bits using a large ziplock bag or a food processor.
In a small bowl, combine peanut butter, butter, brown sugar, powdered sugar, and salt; process until smooth. Add crushed pretzels and mixed until fully combined.
Prepare a chilling tray–a dinner plate covered with waxed paper works well.
Take about a teaspoon of the peanut butter pretzel mixture into your fingers and gently pat it into a ball with your fingertips. Place the peanut butter balls onto the plate. When you have rolled all the balls, place the entire plate into the refrigerator to chill for at least 30 minutes.
After the peanut butter balls have chilled, prepare your chocolate. Pour the chocolate chips into a small microwaveable bowl, along with a few shavings of paraffin wax (if using – it helps to thin the chocolate and make it nice and smooth, with a nice hard shell). Microwave for 30 seconds and stir. If needed, microwave for another 10 seconds and stir again. Continue until the chips are completely melted, which means they stir easily into smooth, fluid chocolate with no lumps.
Place one peanut butter ball into the melted chocolate and gently roll it around with a fork until completely coated. Remove from the bowl with the fork and place back on the waxed paper plate. Repeat for all other balls. Refrigerator and chill another 30 minutes. Yield: 18 balls.
Nutrition Information (per ball): 100 calories; 6.3 g. fat; 0 mg. cholesterol; 100 mg. sodium; 10.7 g. carbohydrate; 1 g. fiber; 2.3 g. protein
Result: This is a cross between the lazy man’s buckeye and a Butterfinger. As compared to buckeyes, these are a BREEZE to make. With the saltiness of the pretzels, these taste very similar to a Butterfinger and have a great crunch and grainy texture that melts in your mouth. Bonus: because the pretzels are lower in calories than peanut butter and sugar, these are subsequently lower in calories, fat, and sugar than their buckeye counterparts. All good things 🙂 But beware…they are highly addicting! Enjoy!
I am sad to be heading to work this morning – this weekend was perfect and relaxing. 🙂
Question: Do you prefer to cook or bake?
Have a great week!