Sweet And Salty Truffles

3/4 cup gluten free pretzels (divided)
1 cup SunButter®, Creamy or Crunch
1/2 cup mini marshmallows
1-1/2 cups chocolate chips, semisweet, bittersweet, or dairy-free (check package for allergen information)

1. Line a baking sheet with parchment or waxed paper; set aside.
2. In food processor, blender or with rolling pin, crush 1/2 cup pretzels finely. Chop the remaining pretzels very finely. Keep divided and set both aside.
3. In a large mixing bowl stir  SunButter until creamy.
4. In a microwavable bowl, microwave marshmallows on High for 1 minute. The marshmallows should be puffed up and very soft, not necessarily melted. Add the marshmallows to the SunButter along with the ½ cup chopped pretzels. Stir until well combined.
5. Roll heaping teaspoons of SunButter mixture into truffle-size balls and place on the prepared baking sheet. Freeze for one hour.
6. In a microwaveable bowl, microwave chocolate chips until most of the chocolate chips are melted, about 1 minute. Stir until smooth and glossy.
7. Using a spoon, dip the balls into the melted chocolate and coat. Place back on the baking sheet and sprinkle with a little of the very finely chopped pretzels. Refrigerate until the chocolate is set, about half an hour.
8. Can be made several days ahead. Store in air tight container in the refrigerator.