Butterscotch Truffles

Ingredients: 

1/2 tsp vanilla extract

1/4 cup heavy cream

1 Tbsp creamy peanut butter

8 oz butterscotch chips

Crushed pretzels, for coating

Directions:

 1. Over a double boiler, heat heavy cream, vanilla, peanut butter and butterscotch chips. Stir frequently until the chips have just melted.

 2. 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.

 3. 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.

Dana's Notes: You could dip these in one of the following: Milk or semi-sweet chocolate, white chocolate, or melted peanut butter chips. You could even add Buttershots (Butterscotch Schnapps) to the filling---1-2T, according to taste.

http://www.thespiffycookie.com/2011/05/02/butterscotch-truffles/