This chocolate-covered peanut butter pretzel recipe makes beautiful items

Chocolate-Coated Peanut Butter Pretzels

Lively time:10 minutes

Complete time:10 minutes, plus cooling time

Servings:36 (makes about 180 pretzels)

Lively time:10 minutes

Complete time:10 minutes, plus cooling time

Servings:36 (makes about 180 pretzels)


Do you want peanut butter pretzels? Do you want chocolate-covered pretzels? You then’ll love chocolate-covered peanut butter pretzels. Particularly if you happen to make them. And much more so if you happen to’re in search of a straightforward Valentine’s Day deal with for somebody you care about: a toddler, a good friend, your companion, your self.

Contemplating that these pretzels come collectively in about 5 minutes — the toughest half is to attend just a few hours (ideally, in a single day) for the chocolate to set.

Relying on the chocolate you employ — milk or darkish — these could be a two- or four-ingredient deal with, together with the elective flaky salt.

Why not simply purchase this deal with? I’ve discovered the store-bought varieties are typically expensive, with sub-par chocolate and sometimes are too candy. And what if you happen to, like me, like your chocolate with an assertive hit of salt? Don’t you deserve a customized confection that’s simple to attain?

The a number of check batches that got here out of my kitchen — eagerly eaten by household and mates — revealed just a few issues about making these pretzels that I hope you’ll discover useful.

First, since there are so few components, high quality issues: The higher your chocolate, the tastier the top outcome. Attempt utilizing chocolate you’d take pleasure in consuming by itself. In testing, I discovered that darkish chocolate, given its strong taste profile, benefited from a modest sprinkling of the flaky salt, whereas the milk chocolate didn’t appear to wish that crowning glory.

Second, think about the pretzel: Whereas all manufacturers are comparatively comparable in form and crunch, they’ll differ in saltiness. So earlier than you enrobe your pretzels in chocolate, style one, and if you happen to discover a dominant word of saltiness, chances are you’ll not want extra salt for the topping.

Additionally, if you happen to don’t like, or can’t eat, peanut butter, you may search out pretzels crammed with almond butter, or a nut-free various, similar to sunflower seed butter.

Third, the giftability: For these looking for a enjoyable, simple Valentine’s Day cooking mission to do with youngsters, look no additional. The rapidly dwindling consideration of kids will final for the handful of minutes you’ll have to soften the chocolate, dump the pretzels in, stir them round to coat, and upend the entire mess on a lined baking sheet. In case your child needs additional credit score — and, like mine, salts his chocolate with abandon — give them just a few pinches of flaky salt and allow them to go at it.

As soon as the seemingly interminable look ahead to the chocolate to set is over, you may portion these treats into present luggage or bins, and cross them out as Valentines or celebration favors.

Chocolate-Coated Peanut Butter Pretzels

Make Forward: The coated pretzels want not less than 3 hours, and ideally in a single day, to set at room temperature earlier than serving. Alternatively, you may refrigerate the pretzels for two hours earlier than serving.

Storage: Retailer in an hermetic container at room temperature for as much as 2 weeks, or refrigerate for as much as 4 weeks. In case your kitchen is heat, decide to refrigerate the pretzels.

NOTE: The saltiness of pretzel manufacturers varies extensively. Style a pretzel earlier than coating. If it’s assertively salty, you in all probability received’t want flaky salt.

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  • 7 ounces (200 grams) darkish chocolate (see VARIATION)
  • 1 1/2 teaspoons coconut oil
  • 1 pound (454 grams) peanut-butter-filled pretzels (can substitute any nut- or seed-butter-filled pretzels)
  • Flaky sea salt, for sprinkling (elective; see NOTE)

Set a big, heatproof bowl over a pot of about 1 inch of simmering water; don’t let the underside of the bowl contact the water. Line a big, rimmed baking sheet with wax paper and maintain it close to your workspace.

Add the chocolate to the bowl and let it soften, stirring sometimes, about 5 minutes. Stir within the oil till it’s utterly included and the combination is shiny. Take away from the warmth.

Add the pretzels and stir to coat evenly. Upend the bowl of pretzels onto the ready baking sheet and, utilizing a versatile spatula, unfold in a single layer, doing all of your finest to separate as a lot of them as doable. If a few of the corners or sides of the pretzels look bare, use the spatula to smear the offending components with the additional chocolate on the wax paper.

Sprinkle with the flaky salt, if utilizing, and let set utterly, not less than 3 hours and ideally in a single day, earlier than serving. (You can even pace up this course of by refrigerating the pretzels for not less than 2 hours.)

VARIATION: To make the pretzels with milk chocolate, soften the chocolate as directed above with out coconut oil. We most well-liked the milk chocolate pretzels with out the flaky salt.

Energy: 80; Complete Fats: 5 g; Saturated Fats: 2 g; Ldl cholesterol: 0 mg; Sodium: 61 mg; Carbohydrates: 10 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 2 g

This evaluation is an estimate based mostly on obtainable components and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From assistant recipes editor Olga Massov.

Examined by Olga Massov; e-mail inquiries to [email protected].

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