To celebrate National Pretzel Day today I have to share this recipe from Julie’s Eats and Treats for Chocolate Dipped Peanut Butter Pretzels. I found it on Pinterest a few weeks ago and am just looking for an excuse to try it out. I’ll be using Cacao Prieto Almond and Salt Bark for the chocolate bark! If you try the recipe let me know how it goes!
Chocolate Dipped Peanut Butter Pretzels
Makes 6-8 servings
1 cup creamy peanut butter
2 tablespoons butter, softened
½ cup powdered sugar
¾ cup brown sugar
1 bar Cacao Prieto Almond and Salt Bark
-Line a baking sheet with wax paper and set aside.
-Mix peanut butter and butter together with a mixer until combined. Add the sugars and beat until combined. You should be able to roll the mixture into balls without it sticking to your hands. If it is still sticky, add more powdered sugar to reach the desired consistency.
-Roll the mixture into balls. Sandwich the balls between two mini pretzels. Place in the freezer for about 30 minutes.
-Chop the chocolate into small pieces. Melt in a double boiler, stirring occasionally until smooth.
-Dip each pretzel sandwich into the mixture and place onto the prepared baking sheet. Let set at room temperature and store in an air tight container.