Who would have thought that teaching would be such a hard job?
Well, I would have because I’ve been tutoring and running calculus workshops at UBC. But this is always the perception of teachers from many people I meet. As lazy, uninteresting failures of people who get it to wake up and arbitrarily hand out grades, then getting rewarded for it by a really long holiday. Think “those who can, do. Those who can’t, teach.”
Now those are obviously not my views… Teaching is my career of choice.
But by God, I am only teaching one class everyday, and I’m somehow exhausted. Soon I will be up to 3 a day, and I’m getting scared that I won’t be able do it. I mean, the lesson planning, the writing up worksheets/tests/marking. I’m going to have no life!!
And so I have prepared something that I will probably making a lot of in the next few weeks as a quick pick-me-up. Because I can’t just stop making desserts. That is just crazy talk!
These Peanut Butter Pretzel Truffles will satisfy any sweet tooth. They are no bake, and can be made vegan with vegan chocolate chips and shortening.
- 1 1/2 cups pretzel pieces
- 1/2 cup creamy peanut butter
- 1 Tbsp butter, softened
- 2 Tbsp brown sugar
- 3 Tbsp powdered sugar
- 1 cup chocolate chips
- 1 Tbsp shortening
Put the pretzels into a large resealable plastic bag and crush into small bits using a rolling pan.
In a small bowl, combine the peanut butter, butter and brown sugar until fully combined. Add in the pretzel pieces and icing sugar, and mix until fully combined.
Line a cookie sheet with wax paper. Scoop around 2 tablespoons worth of peanut butter mixture, and gently shape into a ball with your fingers. Place the ball on the prepared cookie sheet, and repeat with the remaining peanut butter mixture. Place in the freezer for around 30 minutes.
Boil 5 cups of water and pour into a medium bowl.
Place the chocolate chips and shortening into a smaller bowl, and place it into the bowl full of water. Mix the chocolate chips and shortening until the mixture is smooth, making sure not to let the water mix in with the chocolate mixture.
Take the frozen balls out of the freezer and dip them in the chocolate mixture. Place the dipped peanut butter balls back on the waxed paper. Quickly sprinkle the peanut butter balls while the chocolate is still wet with some extra broken up pretzels.
In a microwave safe bowl, melt some peanut butter. Drizzle on top of truffles, and freeze until hard.
Total time does not include time in fridge.