Chocolate Peanut Butter Pretzel Bites Recipes

CHOCOLATE PEANUT BUTTER PRETZEL BITES

Steps:

• Pulse pretzels in a food processor to make small pieces, or place them in a zip-lock bag and crush them with a rolling pin, set aside.
• In a bowl combine peanut butter, softened butter, brown sugar and vanilla, stir well.
• Add powdered sugar, stir well.
• Add crushed pretzels and stir until evenly combined. Cover and place in the fridge for 20-30 minutes.
• Roll 1 inch balls and arrange them onto tray lined with baking paper. If the dough falling apart when you roll it between your palms, take 1 heaping Tbsp. of the dough, first squeeze it gently with your fingers, then roll to make nice round shape. Freeze until firm.
• Melt the chocolate and dip each ball into melted chocolate, then place back on a trey lined with baking paper. Sprinkle with crushed peanuts and place in the fridge until the chocolate has set.
• Store in an airtight container in the fridge up to 1 week or freeze for longer storage.
• This recipe makes about 26-28 truffles.

CHOCOLATE COVERED PEANUT BUTTER PRETZEL BITES

Steps:

• Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Make sure you have enough room in your freezer for the baking sheet or use the refrigerator in step 3.
• In a medium bowl, mix peanut butter and butter together with a spoon or use an electric mixer. Stir or beat in confectioners' sugar and brown sugar until a thick dough forms. Roll peanut butter dough into 30 small balls. If it seems really sticky and thin, add 1/4 cup (30g) confectioners' sugar.
• Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes or refrigerate for 1 hour.
• While the pretzel bites are chilling, melt chopped chocolate in a double boiler or in 20 second increments in the microwave, stopping and stirring after each until smooth. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refrigerate pretzel bites for at least 10-20 minutes to set the chocolate.
• Cover and store pretzel bites for up to 10 days in the refrigerator. Bites can be frozen for up to 3 months. Thaw overnight in the refrigerator.

CHOCOLATE PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with wax paper and set it aside.
• Mix peanut butter and butter together.
• Add Brown Sugar and mix.
• Add Powdered Sugar and mix.
• Add a spoonful of mixture onto the top of a mini pretzel.
• Add a second mini pretzel to the top of the pretzel snack.
• Melt the semi-sweet chocolate chips in the microwave. Stir occasionally until smooth.
• Dip each pretzel bite halfway into the melted chocolate and place it on the prepared baking sheet.
• Add sprinkles to the chocolate. (optional)
• Let sit until the chocolate is set and then store in an air-tight container.

CHOCOLATE PEANUT BUTTER PRETZEL BITES RECIPE BY TASTY

Steps:

• In a large bowl, combine the peanut butter, butter, powdered sugar, and milk, and use an electric hand mixer or whisk to beat until smooth.
• Crush the pretzels in a large plastic bag using a rolling pin or heavy pan.
• Transfer the crushed pretzels to a medium bowl, add the melted butter, and stir to combine.
• Press the pretzel mixture into an ice cube tray. Top with a tablespoon of melted milk chocolate. Spread a small amount of peanut butter on top of the chocolate making sure it does not touch the side of the ice cube tray. Top with another teaspoon of milk chocolate. Freeze for at least 2 hours or up to 1 week.
• Use a butter knife or offset spatula to loosen the chocolate from the ice cube tray. Flip the ice cube tray and let the pretzel bites fall out.
• Let the chocolate pretzel bites thaw for 20 minutes before serving.
• Enjoy!

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

CHOCOLATE PEANUT BUTTER PRETZEL BITES

Steps:

• Mix together peanut butter and butter until smooth. Add powdered sugar and vanilla, stirring until combined.
• Scoop about 1 Tablespoon of the peanut mixture on to the top of half of the pretzels. Top with the remaining pretzels, pushing lightly to ensure they hold together.
• Freeze for at least 30 minutes to set up.
• Meanwhile, melt chocolate in the microwave or a double boiler.
• Dip pretzels, shaking off the excess chocolate then place on wax paper. Add sprinkles if desired.
• Once chocolate is completely set, the pretzels can be removed from the wax paper.
• Store in an airtight container at room temperature for up to a week.

PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with wax paper. Arrange 24 pretzel crisps face down on the sheet.
• Scoop 1 teaspoon peanut butter on each pretzel crisp. Top with the remaining pretzel crisps face up pressing down lightly to flatten into a "sandwich."
• Melt chips or melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Use small tongs to dip each "sandwich" into the melted candy (or use a fork or spoon to drizzle the coating over it.) Let excess coating drip into the bowl; place dipped sandwiches onto the baking sheet.
• Let stand until the candy sets. You can speed up the process by placing them in the refrigerator.

PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with waxed paper.
• Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
• Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.

PEANUT BUTTER PRETZEL BITES

Steps:

• In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set., Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.

CARAMEL CHOCOLATE PEANUT BUTTER PRETZEL BITES (LIKE TAKE 5)

Steps:

• Line two baking sheets with waxed paper.
• Arrange pretzels on baking sheets in rows.
• Put a teaspoon of peanut butter on each pretzel.
• Melt caramels with butter in saucepan over med. heat until melted.
• Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
• Put in fridge one hour or until hardened.
• Melt chocolate according to package directions.
• Dip each pretzel into chocolate and return to waxed sheets.
• Refridgerate an additional hour.
• Serve.

PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.