These little suckers are tasty. Mighty tasty, in fact.
They're also easy to make. Mighty easy, in fact.
They're the perfect combination of sweet and salty, crunchy and creamy, "mmm" and yummy.
Make them now.
That's all I have to say about that.
Chocolate Peanut Butter Pretzel Bites
Adapted from 17 and Baking
Makes approximately 70 bite sized sandwiches
1 cup creamy peanut butter
2 teaspoons butter, room temperature
2/3 cup powdered sugar
3/4 cup tightly packed light brown sugar
1/4 teaspoon vanilla extract
Pretzels (the grid shaped ones, such as Snyder's Pretzel Snaps, work well)
2 cups semisweet chocolate chips
1 teaspoon coconut oil
- In a small bowl, beat the peanut butter and butter together until smooth and creamy. Add the powdered sugar, light brown sugar, and vanilla extract and beat until well combined. If mixture is not stiff enough to hold its shape, add more powdered sugar and/or brown sugar.
- Using a small offset spatula or butter knife, spoon approximately one teaspoon of the peanut butter mixture onto a pretzel. Top with another pretzel, and gently squish to form sandwich. Place on a cookie sheet lined with waxed paper and repeat with rest of peanut butter mixture.
- Freeze the pretzel sandwiches for half an hour.
- Melt the chocolate chips in microwave, stirring every 30 seconds, or use a double boiler. Stir in the coconut oil (this thins the chocolate for easier dipping).
- Dip half of each pretzel sandwich in chocolate. Place the cookie sheet in the fridge and chill until chocolate sets. Store in refrigerator until serving time.