Wow... that's a mouthful of a name. I tried to think of something shorter but it just didn't get the point across. The inspiration for this original recipe comes from two things. My friend Natalie makes the best peanut butter eggs... creamy, light fluffy peanut butter covered in a thick layer of milk chocolate. I've been making her recipe at Easter time for the past few years. During this time I usually consume an entire peanut butter egg with every meal and at least two a day as a snack. It's a good thing I only make them once a year. Natalie's recipe calls for imperial margarine, marshmallow fluff, peanut butter, powdered sugar and Wilbur milk chocolate, made locally in Lititz, PA. I stayed true to the ingredients of Natalie's recipe with one small change - I exchanged the margarine for pure, unadulterated butter. Go big or go home, right?
The second inspiration for this truffle comes from Philadelphia. Marcie Blaine artisinal chocolates is a small chocolate shop located in a home goods store in center-city Philly. I found the shop while on a chocolate tour of the city. That's right, I don't tour cities to see the sites, I just go for the food. The shop created a series of Philadelphia inspired chocolates and the Philly Pretzel was a peanut butter and pretzel truffle covered in dark chocolate. It was small (and cost me $3), but the flavor was rich with the perfect combination of sweet and salty.
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