Begin by crushing the miniature pretzels. You can do this by placing them in a food processor and pulsing until they reach a fine crumb. If you prefer, you can also place them in a zip-top bag and crush them with a rolling pin. Set aside.
In a mixing bowl, combine the crushed pretzels, Nutella, unsalted butter, light brown sugar, a pinch of salt, and powdered sugar. Mix well until all ingredients are fully incorporated and a thick dough forms.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes. Chilling the mixture will make it easier to roll into balls.
Once the mixture is chilled, use a tablespoon to scoop out portions and roll them into small balls (about 1 inch in diameter) using your hands. Place the balls on a baking sheet lined with parchment paper.
In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable shortening (or refined coconut oil). Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Using a fork, dip each truffle into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before returning the truffles to the baking sheet.
Once all the truffles are coated, place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate has fully set.
Once the chocolate has hardened, your Nutella-Pretzel Truffles are ready to be enjoyed! Store them in an airtight container in the fridge, or serve them immediately at your next gathering.
