With a whisk or a whisk attachment on a mixer, cream the butter and sugars until light and fluffy. Add in milk and vanilla and continue mixing until incorporated.

Add in flour and mix well until incorporated. Add in chips, pretzels, chocolate chips, and cereal and combine with the dough, using a fork to avoid breaking up the chips and pretzels too much.

Spoon the dough in teaspoon-sized mounds onto a baking sheet lined with Gefen Parchment Paper, and then freeze. It’s ok if they aren’t shaped perfectly. Allow to firm up in the freezer for two hours, or overnight.

Remove from freezer and roll each mound into a proper ball. Return to freezer while you melt the chocolate over a double boiler or in the microwave.

Dip each truffle into the melted chocolate and lay back on the baking sheet until all truffles have been coated.

Return to freezer until coating is hard and transfer to a large ziplock bag for storage. Store in the freezer.