Prep: 75 min
Bake: 20 min
Yields: About 18 truffles
1 Foodstirs Chocolate Lovers Brownie Mix
1/3 cup oil
2 Tbs water
1/2 cup peanut butter, melted
3 cups semi sweet chocolate chips
3 Tbs cocoa powder
1 cup pretzels, halved
18 chocolate chips (for nose)
2 Tbs white chocolate, melted
Preheat oven to 325 degrees and spray an 8 inch square baking pan with non-stick cooking spray.
Whisk the eggs then add oil and water, continue mixing until well blended. Slowly add the brownie mix and stir until fully incorporated.
Pour batter into the prepared pan and bake 20 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely, then using a fork, shred the brownies into small pieces.
Place the peanut butter in a microwave safe bowl, then heat until pourable and pour over the brownie crumbs. Mix the brownie and peanut butter together using a spoon, then using your hands or a cookie scoop, roll portions of the mixture together to form about 1 inch balls.
Place on a sheet pan lined with parchment, then freeze one hour. After the brownies have firmed, place the chocolate chips in a microwave safe bowl and heat in 15 second increments until melted and smooth.
One by one, place brownie balls into the melted chocolate, remove using a fork and gently tap against the bowl to remove excess chocolate. Place back on parchment lined pan. Repeat with all of the brownie balls.
In a microwave safe bowl, heat the white chocolate in 15 second increments until smooth and melted.
Dust with cocoa powder and garnish with pretzel halves to create reindeer antlers. Finish the truffles by pressing the pointed end of a chocolate chip into each truffle to make the reindeer nose. Dip a toothpick into the melted white chocolate to make the reindeer eyes. Keep refrigerated until served.