Chocolate Peanut Butter Pretzel Dessert Recipes

CHOCOLATE COVERED PRETZEL PEANUT BUTTER

Chocolate Covered Pretzel Peanut Butter image

3 ingredient chocolate-pretzel infused peanut butter. Perfect for bananas, toast, pancakes, waffles and everything in between.

Provided by Minimalist Baker

Categories Spread

Time 15m

Number Of Ingredients 3

Ingredients

16 ounces roasted unsalted or lightly salted peanuts* ((~4 cups as original recipe is written) )
1 heaping cup salted pretzels ((any kind - GF if gluten-free))
1/2 cup dairy-free semisweet or dark chocolate ((or more - it's forgiving // chopped // or use chips) )

Steps:

Place pretzels in a food processor and blend until it resembles meal. Remove and set aside.
Place peanuts in the food processor and blend until creamy and smooth, scraping sides down as needed. If it's having trouble processing, you can add a bit of neutral oil (such as canola). It shouldn't take more than 8-10 minutes.
Add pretzels back in and mix to combine. Taste and then add salt to taste - I used lightly salted peanuts so I only added another 1/2 tsp (amount as original recipe is written // adjust if altering batch size).
Last, add chocolate in and pulse a few times to combine. It should get melty immediately from the warmth of the peanut butter.
Transfer to a jar or container and keep at room temperature for up to several weeks.
Best on toast, pancakes, bananas, waffles and baked goods.

Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 201 kcal, Carbohydrate 13.6 g, Protein 6.2 g, Fat 14.6 g, SaturatedFat 4 g, Sodium 90.4 mg, Fiber 2.1 g, Sugar 4.1 g

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

No-Bake Chocolate-Pretzel-Peanut Butter Squares image

Provided by Trisha Yearwood

Categories dessert

Time 1h17m

Yield 10 to 12 servings

Number Of Ingredients 5

Ingredients

1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips

Steps:

In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

No-Bake Peanut Butter, Chocolate and Pretzel Bars image

Provided by Valerie Bertinelli

Categories dessert

Time 2h

Yield 16 bars

Number Of Ingredients 7

Ingredients

12 tablespoons unsalted butter
1 cup graham cracker crumbs
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup plus 1 tablespoon creamy peanut butter
1 cup semisweet chocolate chips
About 1 1/2 cups pretzel sticks

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.

PEANUT BUTTER CHOCOLATE PRETZELS

Peanut Butter Chocolate Pretzels image

Perfect for the holidays and of course two of my favorite's being peanut butter and chocolate. I'm in heaven.

Provided by CoffeeB

Categories Candy

Time 30m

Yield 3 dozen

Number Of Ingredients 4

Ingredients

2 cups semi-sweet chocolate chips
4 teaspoons vegetable oil, divided
35 -40 large thin pretzel twists
1/2 cup peanut butter chips

Steps:

In a microwave or heavy saucepan, melt chocolate chips and 3 t. oil until smooth.
Dip pretzels, shake off excess.
Place on waxed paper-lined baking sheet to set and then refrigerate for one hour.
Meanwhile melt the peanut butter chips and remaining oil.
Transfer to a small resealable bag.
Cut a small hole in the corner of bag, drizzle over 1/2 the pretzels and again refrigerate until hardened.
Store in a airtight container.

Nutrition Facts : Calories 738.8, Fat 47.9, SaturatedFat 24.3, Cholesterol 0.3, Sodium 82.3, Carbohydrate 84.7, Fiber 8, Sugar 71.8, Protein 9.8

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