Guys, I need to be beach ready in THREE short weeks! Yikes! My hubby and I are going to Rocky Point, Mexico for a weekend get away and panic is starting to set in. I have about 4 lbs I need to lose before I can say “I’m ready!”. I know what you may say: 4 lbs it’s not a lot!!! But have you heard that the last 5 lbs are the hardest to lose? Well, that’s where I’m at. The leaner your body is the harder it is to lose those last few pounds. This means that I have to track exactly how much I eat to stay on target for the allotted calories for the day. No extra bites, no licks, no cheats
Being on a diet does not mean that I won’t have indulging foods. It just means that I have to track their calories on my tracking log at livestrong.com . If you’re interested in learning how many calories you should eat in order to lose weight, take a look at one of my first posts I wrote for this blog HERE.
Anyways, I made these Peanut Butter Pretzel Truffles so that I have a small dessert ready for when I’m craving something sweet during my mini diet phase. They’re about 113 calories each and they’re so decadent that only one (okay, okay, two :D) will do the trick. A while ago I found this recipe on pinterest from the blog make happy and I’ve been meaning to make them for a few months now. I can’t believe it took me this long! They’re AMAZEBALLS!
Note: I used my favorite White Chocolate Peanut Butter from Peanut Butter & Co.
- 8 tablespoons creamy peanut butter (4 oz)
- 1 tablespoon unsalted butter, at room temperature
- 2 tablespoons light brown sugar
- pinch of salt
- 1 1/2 cups pretzels (2 oz)
- 3 tablespoons powdered sugar
- 1 cup semi-sweet chocolate morsels
- In a resealable plastic bag, put the pretzel and crush into very small pieces using a rolling pin, a flat rock or a meat pounder.
- 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.
- 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.
- 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.
- 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.
- 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 adapted from [url href=”http://make-happy.blogspot.com/2009/10/weekend-treat-chocolate-peanut-butter.html” target=”_blank”]make happy[/url])