Chocolate Covered Pretzel Peanut Butter Cookie Dough Truffles

Ingredients

• ¼ cups Natural Crunchy Peanut Butter
• 1 Tablespoon Maple Syrup
• 3 Tablespoons Coconut Sugar
• 3 Tablespoons Gluten Free, Sugar Free Pretzels
• ½ cups Sugar Free Chocolate, Melted
• 1 Tablespoon Crushed Pretzels And Peanuts, For Garnish

Preparation Instructions

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.