Salted Dark Chocolate Peanut Butter Pretzel Bites Recipes

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.

SALTED DARK CHOCOLATE PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with parchment or a silicone baking mat. Lay 12 pretzels out on the liner. Set aside.
• In a small bowl, mix together the peanut butter, powdered sugar, and brown sugar using a mixing spoon. The mixture should be thick, like dough.
• Portion out the peanut butter dough into 12 equal portions (about 2.5 teaspoons each). Roll each portion into a ball with your hands and place on top of a pretzel. Put a second pretzel on top and press down gently to secure. Once all 12 pretzel sandwiches are constructed, put them in the freezer for 10 minutes.
• Put the dark chocolate bits into a small microwave safe bowl. Microwave at 15-second intervals, stirring in between each interval, until melted and creamy. (about 45 seconds)
• Remove the pretzel sandwiches from the freezer, Dip each one half-way into the melted chocolate and place back on the lined pan. Once all 12 have been dipped, sprinkle each with coarse sea salt. Return them to the freezer to set - about 10 minutes.
• Store in the refrigerator in a covered container for up to a week.

PEANUT BUTTER BROWNIES WITH SALTED PRETZELS

Steps:

• For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour.
• Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla.
• In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside.
• For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth.
• Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top.
• Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.
• Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment "handles," lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars.

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.