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Instructions
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- In a large bowl mix the crushed crackers, peanut butter, Fluff and chocolate chips together. Cover the bowl and chill for at least an hour.
- Remove the bowl from the fridge and form the mixture into 1-inch balls. Place them on a parchment lined baking sheet and place them back in the refrigerator for another 15 minutes.
- Meanwhile, chop your milk chocolate and melt it in the microwave removing every 25 seconds until smooth.
- Dip the balls into the melted chocolate, tap off excess chocolate and place back onto the lined baking sheet. Sprinkle with sea salt while the chocolate is still wet.
- Place truffles back in the refrigerator until the chocolate is set.
- Serve chilled or at room temperature.
Notes
Store airtight for up to 5 days
