Name: Bat-Shaped Chocolate Peanut Butter Caramel Truffles
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: For the salted caramel core:; 1/2 cup granulated sugar; 2 tablespoons water; 1/4 cup heavy cream; 2 tablespoons unsalted butter, cubed; 1/2 teaspoon flaky sea salt; For the pretzel-peanut butter center:; 1 cup mini pretzels, finely crushed; 1/2 cup creamy roasted peanut butter; 2 tablespoons honey; 1/4 teaspoon vanilla extract; Pinch of salt; For the chocolate coating:; 12 ounces dark chocolate (60-70% cacao), chopped; 1 teaspoon orange zest; For decoration:; 24 small pretzel twists, halved crosswise to make wings; 48 small candy eyeballs; 2 tablespoons royal icing or melted white chocolate, for attaching

Method

6 steps

Make the salted caramel core: In a small saucepan, combine granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 5-7 minutes. Swirl the pan occasionally. Remove from heat and carefully whisk in heavy cream and butter until smooth. Stir in flaky sea salt. Pour into a small bowl and refrigerate until firm, at least 1 hour.
Make the pretzel-peanut butter center: In a medium bowl, mix crushed pretzels, peanut butter, honey, vanilla, and salt until well combined. The mixture should hold together when pressed. If too sticky, add a tablespoon more crushed pretzels. Refrigerate for 20 minutes to firm up.
Assemble the truffle centers: Scoop about 1 tablespoon of the pretzel-peanut butter mixture and flatten into a disc. Place a small ball (about 1/2 teaspoon) of the chilled caramel in the center. Fold the mixture around the caramel to enclose it completely, then roll into a smooth ball. Place on a parchment-lined baking sheet. Repeat with remaining mixtures. You should have about 24 balls. Freeze for 30 minutes, or refrigerate for 1 hour, until very firm.
Prepare the chocolate coating: Melt dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and stir in orange zest. Let cool slightly.
Dip the truffles: Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, turning to coat evenly. Lift and allow excess chocolate to drip off. Place back on the parchment-lined sheet. Immediately attach two pretzel wing halves to the sides of each truffle to create bat wings. Attach two candy eyeballs near the top using a dab of royal icing or melted white chocolate. Repeat with remaining truffles.
Chill the decorated truffles in the refrigerator for 15-20 minutes, or until the chocolate is set. Serve at room temperature for best flavor and texture.

Recipe notes

Helpful tips

For a more intense orange flavor, add 1/2 teaspoon orange extract to the melted chocolate.
If the caramel core is too soft to handle, freeze it for 15 minutes before shaping.
Use a toothpick to help dip the truffles if a fork is tricky.
For a glossy finish, temper the chocolate, but this is optional.

Equipment

Small saucepan
Mixing bowls
Baking sheet
Parchment paper
Double boiler or heatproof bowl and pot
Fork or dipping tool
Measuring cups and spoons

Storage

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

Additional tips

Be careful when making caramel as it is very hot. Do not stir sugar while it is melting to avoid crystallization. Ensure truffle centers are very cold before dipping to prevent them from falling apart.

Recipe inspiration

Inspired by Rosanna Pansino

Watch video

Estimated nutrition

Per serving: 180 calories

Fat: 11 g · Carbs: 18 g · Protein: 3 g

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