Wow, were these fantastic! Sweet… chocolatey… salty… peanut buttery…. crunchy…. need I say more ?!?! I think not. But I will.
These were by far one of the easiest treats I have ever thrown together, as well as the most delicious. They’re the type of thing you get addicted to. I swear, if I didn’t have such great self control I would have eaten at least half the batch. Which is way more than would be appropriate…. too bad I am not appropriate when it comes to sweets and I did end up eating way more than I should have. Whoops.
Seriously, look at that perfect little treat!
Ughhhh SOOO Good!
For the filling I used some leftover peanut butter frosting that I made a few weeks ago for chocolate cupcakes. The filling recipe that I have included here is the one that has been circling food blogs everywhere. This is one of those recipes that has spread like wild fire. Probably for it’s simplicity, ease, and of course, deliciousness : D I found them from Two Tiny Kitchens who uses regular mini pretzels rather than the square window shapes. So that also makes this recipe pretty adaptable!
As you can see, I covered some completely with chocolate and others, only half. I started by dipping the pretzel bites into the melted chocolate, but quickly decided that it would be easier to just toss them in the chocolate and lift them out with a fork. The dipping process was a little bit frustrating for me because my peanut butter frosting was warm from being at room temperature so when I dipped them in they kind of squeezed together on the un-dipped side. But that is because I used a leftover peanut butter frosting and not the filling actually called for in the recipe. My frosting was much softer than the filling will be.
So in conclusion-
Yum, yum, yum, yum, YUM!!!
- 1 cup creamy peanut butter
- 2 tbsp butter, room temperature
- ⅔ cup powdered sugar
- ¾ cup brown sugar
- 1 bag semisweet or bittersweet chocolate chips
- Combine peanut butter and softened butter in a large bowl with a spatula. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.
- Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. Place the pretzel sandwiches on a sheet pan lined with parchment paper. Stick the whole pan in the freezer for about half an hour.
- Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Alternatively melt the chocolate in a heat proof bowl above a pot of simmering water. Remove the pretzel sandwiches from the freezer and quickly dip each half-way or completely into the melted chocolate. Return to the pan and repeat with remaining sandwiches. When all are dipped, return the pan to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.