On September 11, 2001, terrorists hijacked four passenger airliners and carried out suicide attacks in the United States. Two of the planes were crashed into the twin towers of the World Trade Center in New York City. Both towers collapsed and the resulting debris and fires caused the collapse of all the other buildings in the World Trade Center complex, as well as significant damage to ten surrounding structures. A third plane was crashed into the Pentagon in Virginia, leading to a collapse in the Pentagon’s western side. The fourth plane was headed toward Washington, DC, but crashed into a field in Pennsylvania, after its passengers tried to overcome the hijackers. Over 3,000 people were killed during the attacks, including more than 400 rescue workers. I heard of the attacks shortly after the Twin Towers were hit. I was working as a program aide in a fourth grade math class in the Midwest at the time. I will never forget watching the live news reports as events unfolded that day.
Before 2001, September 11th & 12th were joyous occasions in our extended family. Eric’s grandmother’s birthday was the 11th and his grandfather’s birthday was the 12th. A big box of gourmet chocolate covered pretzels to share was always a welcome gift for Nana Terry when the family got together to celebrate. This post is in remembrance of Nana & Pappy Terry and in memoriam of the victims of the 9/11 attacks.
Peanut Butter & Pretzel Truffles
Peanut Butter & Pretzel Truffles (adapted from spoonuniversity.com)
Total Time: about 1 hour + chilling time Makes about 30 truffles
Ingredients:
- 1 cup (9 ounces) creamy or chunky peanut butter
- 3 tablespoons unsalted butter, softened
- 1/2 tablespoon vanilla extract
- 1 cups powdered sugar
- 2 1/2 ounces pretzels
- 12 ounces coating chocolate
Directions:
Place the pretzels in a quart size Ziploc bag and crush them with a rolling pin to make 3/4 cup of crumbs.
The marble rolling pin is perfect for crushing pretzels.
In the bowl of an electric mixer, combine the peanut butter, butter and vanilla until the mixture is creamy and smooth. Gradually incorporate the powdered sugar until it is well combined. Mix in the crushed pretzels until the mixture has a dough-like consistency.
Combine the dough ingredients.
Chill the dough for at least 10 minutes to make it easier to roll into balls. Take a heaping teaspoon of dough and shape it into a ball, placing it on a baking sheet. Repeat for all of the dough. Chill the balls for at least another 10 minutes to make then easier to coat in the chocolate.
Form the chilled dough into balls.
Melt the chocolate in a glass bowl in the microwave in 30 second intervals, stirring each time, until all the chocolate is melted & it is smooth. (Chocolate can burn easily in the microwave.) Using a spoon, dip the balls into the melted chocolate, rolling them around to coat them entirely.
Coat the balls in the chocolate of your choice.
Place the coated balls on a wax paper covered baking sheet to harden. Refrigerate the truffles for at least 30 minutes. Serve right away or store them in a covered container in the fridge.
Nana Terry would have loved these!
We will never forget. ~Linda
Peanut Butter & Pretzel Truffles (adapted from spoonuniversity.com)
Total Time: about 1 hour + chilling time Makes about 30 truffles
Ingredients:
- 1 cup (9 ounces) creamy or chunky peanut butter
- 3 tablespoons unsalted butter, softened
- 1/2 tablespoon vanilla extract
- 1 cups powdered sugar
- 2 1/2 ounces pretzels
- 12 ounces coating chocolate
Directions:
Place the pretzels in a quart size Ziploc bag and crush them with a rolling pin to make 3/4 cup of crumbs.
In the bowl of an electric mixer, combine the peanut butter, butter and vanilla until the mixture is creamy and smooth. Gradually incorporate the powdered sugar until it is well combined. Mix in the crushed pretzels until the mixture has a dough-like consistency.
Chill the dough for at least 10 minutes to make it easier to roll into balls. Take a heaping teaspoon of dough and shape it into a ball, placing it on a baking sheet. Repeat for all of the dough. Chill the balls for at least another 10 minutes to make then easier to coat in the chocolate.
Melt the chocolate in a glass bowl in the microwave in 30 second intervals, stirring each time, until all the chocolate is melted & smooth. (Chocolate can burn easily in the microwave.)
Using a spoon, dip the balls into the melted chocolate, rolling them around to coat them entirely. Place the coated balls on a wax paper covered baking sheet to harden. Refrigerate the truffles for at least 30 minutes. Serve right away or store them in a covered container in the fridge.