This recipe is simple and tasty. It would be perfect for dinner parties or just to have at home.
*Makes: 12 big pretzels or 24 small pretzels
Ingredients
- 1 cup/ 260g creamy peanut butter
- 2 tablespoons unsalted butter, softened to room temperature
- 1/2 cup/60g confectioners' (powdered) sugar
- 3/4 cup/ 130g light brown sugar
- 60 pretzels
- 8 oz/ 230g chocolate chips, melted
- 1 tablespoon of Nutella (optional)
- flour (just in case your final product isn't thick enough)
Directions
Step 1: Line a large baking sheet with parchment paper. Set aside.
Step 2: In a medium size bowl, mix together peanut butter and butter with a spoon. Stir in sugars until thick dough forms. Roll peanut butter dough into 30 small balls. If it is too sticky, add more powdered sugar.
Step 1: Line a large baking sheet with parchment paper. Set aside.
Step 2: In a medium size bowl, mix together peanut butter and butter with a spoon. Stir in sugars until thick dough forms. Roll peanut butter dough into 30 small balls. If it is too sticky, add more powdered sugar.
Step 3: Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes.
Step 5: Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet.
Step 6: Refrigerate the dipped bites for at least 10 minutes for chocolate to set. Pretzel bites are fresh up to 10 days, stored in the refrigerator.
Hello! I have a couple of questions on this recipe - if you're using the optional Nutella, do you mix that in with the peanut butter and butter in step 2? And where would the flour be added, if necessary...before forming the peanut butter mixture into balls?
ReplyDeleteThanks!
Replied down below :)
DeleteI would add both the nutella and flour into the PB mixture :) Thanks for the comment Katya!
ReplyDeleteGreat, thanks for the tip! :)
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