Don’t worry I am alive! The flooded Mississippi River did not whisk me away during the Beale Street Music Festival. And thankfully the tornado trend held off for most of the weekend. So I was able to enjoy the music along with a turkey leg and foot long corndog on a stick (I love fair food). I even managed to escape without being covered in glitter after being in the vicinity of Ke$ha. Her act was, um… well you can imagine.
But now we get to celebrate National Truffles Day! I bring to you a truffle that may only be fit for some, as I know many people who don’t particularly enjoy butterscotch. But for those of you that do, definitely a treat. I covered them with crushed pretzels so they kind of remind me of the butterscotch haystack cookies which I also love.
1/2 tsp vanilla extract
1/4 cup heavy cream
1 Tbsp creamy peanut butter
8 oz butterscotch chips
Crushed pretzels, for coating
- Over a double boiler, heat heavy cream, vanilla, peanut butter and butterscotch chips. Stir frequently until the chips have just melted.
- Remove from heat and let stand for 10 minutes. Chill in the refrigerator for about 30 minutes, then use a small spoon to shape into 3/4-inch balls. Place on a wax paper-lined baking sheet.
- Place the crushed pretzels in a small bowl. Roll truffles in the crumbs and gently press to stick. Return to lined baking sheet and chill truffles until firm. Allow truffles to come to room temperature before serving.
Source: Adapted from Baking Bites