Waiting is the worst. Waiting for feedback on my screenplay. Waiting for spring. Waiting for a good guy to come along on Match and sweep me off my feet. Waiting. Lots and lots of waiting.
Is it just me or is life full of a lot of waiting? I feel like I’m always looking forward to the next thing, waiting for something amazing to happen.
Maybe it’s how our society is these days. We have come to expect answers and results immediately with our constant need for validation when it comes to anything and everything. We text and stare impatiently at the phone waiting for that little symbol to tell us we have a return message ready to be viewed. We post on social media hoping for like and replies and retweets. It’s crazy and even crazier to think that not too long ago we weren’t attached to our phones. Maybe life was better then, maybe it wasn’t.
While I do all of this waiting, time vanishes before my eyes. I don’t understand how summer was months ago and the holidays and my birthday managed to vanish once again. What did I do with the past year? Better question: what will I do with this year?
That question remains unanswered as I wait, not too patiently, for my future to reveal itself.
What you don’t have to do much waiting for are these easy to make Peanut Butter Pretzel Truffles. They are salty, sweet, no bake goodness. The inside is a crunchy, gooey combination of pretzels and peanut butter and then the whole thing is coated in sweet white chocolate. I found these totally addictive and so did Dad who asked for seconds.
They are the perfect homemade Valentine’s treat for a special loved one and can definitely be made gluten free with gluten free pretzels or peanut free with almond butter. Don’t wait a single moment, make these Truffles today!Print
- 2/3 cup creamy peanut butter
- 1/3 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup crushed pretzels
- 1 cup white chocolate chips
- 1 teaspoon vegetable oil
- In a medium bowl, stir together peanut butter, sugar, vanilla, and pretzels until well combined. Grab tablespoon sized portions and roll into balls. Place on a sheet pan lined with parchment and refrigerate for at least 1 hour and up to overnight.
- After the truffles have chilled, melt the white chocolate chips with the oil in the microwave, in 30 second increments, stirring in between until fully melted.
- Dip each truffle into the chocolate and coat completely. Place back on the tray to harden. Truffles may be stored in an airtight container at room temperature for up to 1 week.
Recipe adapted from Martha Stewart
Additional chilling time is necessary
Make these gluten free with gluten free pretzels or peanut free with almond butter!