Caramel Stuffed Peanut Butter &amp;amp; Pretzel Truffles with Candied Bacon

For the Truffles:
1 stick butter, softened
3/4 cup marshmallow fluff
18 oz. jar of creamy peanut butter
2 cups powdered sugar
1 cup crushed pretzels
1/2&amp;#160;lb. soft caramel
1&amp;#160;lb. milk chocolate disks for melting

Mix butter, marshmallow fluff and peanut butter in a large bowl with a wooden spoon. Add the powdered sugar and mix until smooth. Add the crushed pretzels and mix until incorporated. Refrigerate the dough about an hour.

Roll the soft caramel into marble sized balls. I found my caramel like this at a candy store.

If you can&amp;#8217;t find caramel in this form, you could use the individually wrapped square caramels. Just warm them for a few seconds in the microwave to soften them up and cut them in half before rolling into balls.

Roll the peanut butter mixture into a truffle sized ball and stuff the caramel ball into the middle of the peanut butter ball. Make sure the caramel ball is completely covered.

Place the truffles on a baking sheet lined with parchment paper. Refrigerate the balls for at least 2 hours.

Melt the chocolate in a fondue pot or over a double boiler. Dip the truffles in the chocolate to get an even coating. Place the truffles back on the wax paper to cool and top with a small piece of candied bacon.  Refrigerate the truffles until the chocolate is set.

For the Candied Bacon:
3 tbsp. Brown sugar
8 slices of bacon

Preheat oven to 375. Dredge bacon slices in the brown sugar, patting the sugar onto the bacon. Lay the bacon strips on top of a wire rack that&rsquo;s on top of a baking sheet. Bake for 20-25 minutes, flipping once. Drain on a paper towel when finished. Cut into small pieces.