Chocolate Peanut Butter Pretzel Truffles


½ cup Teddie All Natural Chunky Peanut Butter with Flaxseed
¼ cup roughly crushed pretzels (don’t crush too small, you want a few big chunks so you can really taste them!)
⅔ cup semisweet or dark chocolate chips, melted

Combine pretzels and peanut butter in a small bowl and stir well.
Cover bowl with plastic wrap and place in the refrigerator for at least one hour.
Meanwhile, prepare a baking sheet with parchment paper.
Remove bowl from the fridge (dough should be pretty firm, if it’s not, place it back in the fridge until it sets a bit more).
Once the dough is firm, use a small cookie scoop and scoop dough into balls placing each onto the prepared baking sheet.
Place tray with dough balls into the freezer and allow to set for another hour.
Right before pulling out of the freezer, melt the chocolate (either in 30 second increments in the microwave, stirring between each 30 seconds until the chocolate is melted or over a double boiler).
Pull the balls out of the freezer and pour chocolate over.
Place back into the freezer to allow the chocolate to set.