Chocolate Covered Peanut Butter Pretzel Bites Recipes

PEANUT BUTTER CHOCOLATE PRETZELS

Steps:

• In a microwave, melt chocolate chips and 3 teaspoons oil; stir until smooth. Dip pretzels in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets to set., Melt peanut butter chips and remaining oil; transfer to a small resealable plastic bag. Cut a small hole in a corner of bag; drizzle over pretzels. Allow to set. Store in airtight containers.

SALTED DARK CHOCOLATE AND PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with aluminum foil or waxed paper.
• Arrange pretzels on the prepared baking sheet.
• Melt chocolate chips and milk together in the top of a double boiler over simmering water, whisking frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Reduce heat to low and gradually stir peanut butter into chocolate mixture until fully melted.
• Remove chocolate-peanut butter mixture from heat and drizzle over pretzels. Freeze pretzels until coating is hardened, at least 2 hours.

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.

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.

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 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.