Chocolate Covered Pretzel Peanut Butter Cookie Dough Truffles

Chocolate Covered Pretzel Peanut Butter Cookie Dough Truffles

Ingredients:
peanut butter, smooth style, without salt
syrup, maple, canadian
sugars, granulated
sugars, granulated
sugars, granulated
pretzels, soft, unsalted

Directions:
Combine peanut butter, maple syrup, and coconut sugar in a small bowl and stir until combined.
Add the crushed pretzels and mix to combine.
Roll the dough into small balls, about 1/2 inch but no bigger than 3/4 inch.
Place on a plate and chill.
In a small dish, melt your chocolate.
Remove the chilled balls from the freezer and dip or spoon the chocolate over the truffles.
Top the truffles with the pretzel peanut mixture.
Carefully place back on the plate or into a mini muffin liner.
Repeat for all the other truffles.
Chill for 15 minutes or until chocolate has set.
Note: If your dough is a bit too wet to handle, add a bit more crushed pretzels to the mix or allow to chill before rolling out.