Caramel Stuffed Peanut Butter & Pretzel Truffles with Candied Bacon

FOR THE TRUFFLES:
Mix butter, marshmallow fluff and peanut butter in a large bowl with a wooden spoon. Add the powdered sugar and mix until smooth. Add the crushed pretzels and mix until incorporated. Refrigerate the dough about an hour.

Remove the peanut butter mixture from the refrigerator. Roll the soft caramel into marble sized balls. If you can’t find soft caramel you could use the individually wrapped square caramels. Just warm them for a few seconds in the microwave to soften them up just a bit and then cut them in half before rolling into balls.

Roll the peanut butter mixture into a truffle sized ball and stuff the caramel ball into the middle of the peanut butter ball. Make sure the caramel ball is completely covered.

Place the truffles on a baking sheet lined with parchment paper. Refrigerate the balls for at least 2 hours.

Melt the chocolate disks in a fondue pot or over a double boiler. Dip the truffles in the melted chocolate to get an even coating. Place the truffles back on the parchment paper covered baking sheet to cool and while the chocolate is still soft, top with a small piece of candied bacon. Refrigerate the truffles until the chocolate is set.

FOR THE CANDIED BACON:
Preheat oven to 375F. Dredge bacon slices in the brown sugar, patting the sugar into the bacon. Lay the bacon strips on top of a wire rack on top of a baking sheet. Place the baking sheet in the oven and bake the bacon for 20-25 minutes. Be sure to flip the bacon halfway through the bake time. When it’s done, remove tray from the oven and blot the bacon with a paper towel to soak up some grease. Cut or break the bacon into small pieces.