Peanut Butter & Pretzel Truffles

Combine 1⁄2 cup crunchy natural peanut butter and 1⁄4 cup finely chopped salted pretzels in a small bowl. Freeze until firm, about 15 minutes. Roll into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper; freeze for 1 hour. Melt 1⁄2 cup milk chocolate chips. Roll the frozen balls in the melted chocolate. Refrigerate until the chocolate is set.
Makes: 20 truffles. Per truffle: 64 calories.

Tip: To melt chocolate, microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.