These Peanut Butter Pretzel Bites have football season written all over them! Not only are they a perfectly portable, bite-size snack but they have all the necessary elements for game day: sweet, salty, smooth and crunchy. Yum!
I’ve said time and time again that the combination of peanut butter and chocolate is pretty much a match made in heaven for me. I also love chocolate covered pretzels so I knew when I saw these that they would be an instant favorite….and they totally were! They take a bit of time to make with the rolling freezing time and dipping but they are absolutely worth it for your next gathering! I dipped half in white chocolate and half in semi-sweet and both versions were great.
- 1 cup creamy peanut butter
- 2 Tbsp. softened butter
- 3/4 cup powdered sugar
- 3/4 cup brown sugar
- 1 bag semi-sweet chocolate chips
- 1/2 package white almond bark (optional)*
- Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. 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. When all the balls are rolled and successfully sandwiched, stick the whole tray 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. Chop the white almond bark and place in a seperate bowl then melt in 30-second intervals. Remove half of the pretzel sandwiches from the freezer and quickly dip half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches, dipping them into the white almond bark. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
- If you don't use the almond bark you will probably need more chocolate chips