Peanut Butter Pretzel Truffles

I am a born and raised Vermont girl - relocated to the South about 8 years ago, and while I love the South and the weather, there are things about the northeast that I really miss.  Luckily, one of my favorite Vermont things - Ben and Jerry's ice cream - can be found virtually anywhere so I can have a little reminder of home any time I want to run to the grocery store.

My absolute favorite Ben & Jerry's flavor is Chubby Hubby.  Peanut butter filled pretzels, covered in fudge, mixed into a vanilla ice cream with fudge and peanut butter ripples.  Sweet, salty, crunchy, creamy - it has everything a good dessert should have.

So imagine my excitement when I found a recipe on Pinterest for Chubby Hubby truffles from Brown Eyed Baker.

I already had what I needed on hand, and you probably do to - so let's get to truffle making, shall we?

Peanut Butter-Pretzel Truffles (a.k.a. Chubby Hubby Truffles)
Yield: About 18 truffles
Prep Time: 20 minutes | Chill Time: 1 hour, total
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.
3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.
6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.
(Recipe from Brown Eyed Baker)

What's your favorite Ben & Jerry's flavor?