CARAMEL PRETZEL TRUFFLES
150g salted pretzels 3/4 cup (110g) roasted unsalted peanuts, finely chopped 1/4 cup (85g) dulce de leche 1/ 2 cup (130g) smooth peanut butter 150g dark (70%) chocolate 2 tsp sunflower oil
Place pretzels in a food processor and pulse until finely chopped. Reserve 65g pretzel crumb on a tray to coat. Transfer remaining 85g crumb to a large bowl and add peanuts, dulce de leche and peanut butter, stirring until a dough forms. Roll 2 tsp truffle dough into a ball and place on a tray lined with baking paper. Repeat with remaining dough to make 26 balls and chill for 1 hour to firm.
Meanwhile, place chocolate and oil in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate is melted. Dip truffle balls, 1 at a time, into chocolate mixture, then roll through reserved pretzel crumb until well coated. Chill for 1 hour or until set.