In honor of the sweet, salty, nutty perfection that is the debut of her new True Confections series featuring chocolatier Becca Ransom, Sarah Fox treats Mystery Scene readers to her recipe for Peanut Butter Pretzel Truffles.
To learn more about Fox and her True Confections, Literary Pub, Pancake House, and Music Lover's series, read our Q&A with the author here.
SARAH FOX'S PEANUT BUTTER PRETZEL TRUFFLES
Makes about 22 truffles
- 8 oz. peanut butter
- 2 tbsp. salted butter
- 2 tbsp. confectioners' sugar
- 2 tsp. light brown sugar
- 4 oz. crushed salted pretzels
- 2 tbsp. crushed toffee bits
- 8 oz. dark chocolate
1. In a medium bowl, mix together the peanut butter, butter, confectioners' sugar, and brown sugar. Add the crushed pretzels and toffee bits and combine. Cover and refrigerate the peanut butter mixture for 1 hour.
2. Remove the mixture from fridge, then roll into 1" balls and place in the freezer for at least 1 hour.
3. Meanwhile, roughly chop dark chocolate, setting aside one-third for "seed chocolate." Put the remainder chopped chocolate in the top of a double boiler, simmer over water. Melt and heat chocolate until it reaches 113–118°F (45–48°C). Remove bowl from double boiler; add the seed chocolate and stir until chocolate has melted, then cool to 90°F (32°C). At this point, chocolate should be in temper.
4. Line baking tray with parchment paper. Dip frozen peanut butter balls in tempered chocolate, making sure to completely coat. Place on prepared tray to set at room temperature or, if necessary, chill the truffles just long enough to set the chocolate.
Sarah Fox, writer of cozy mysteries, was born and raised in Vancouver, British Columbia, where she developed a love for mysteries at a young age. When not writing novels or working as a legal writer she is often reading her way through a stack of books or spending time outdoors with her English Springer Spaniel.