Chocolate Peanut Butter Pretzel Balls Recipes

CHOCOLATE COVERED PEANUT BUTTER PRETZEL BITES

Steps:

• Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Make sure you have enough room in your freezer for the baking sheet or use the refrigerator in step 3.
• In a medium bowl, mix peanut butter and butter together with a spoon or use an electric mixer. Stir or beat in confectioners' sugar and brown sugar until a thick dough forms. Roll peanut butter dough into 30 small balls. If it seems really sticky and thin, add 1/4 cup (30g) confectioners' sugar.
• Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes or refrigerate for 1 hour.
• While the pretzel bites are chilling, melt chopped chocolate in a double boiler or in 20 second increments in the microwave, stopping and stirring after each until smooth. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refrigerate pretzel bites for at least 10-20 minutes to set the chocolate.
• Cover and store pretzel bites for up to 10 days in the refrigerator. Bites can be frozen for up to 3 months. Thaw overnight in the refrigerator.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

CHOCOLATE PRETZEL PEANUT BUTTER BALLS

Steps:

• Line a large baking sheet with parchment paper and set aside.
• In a large bowl, beat cream cheese until nice and fluffy.
• Add peanut butter and beat until combined.
• Add vanilla extract and continue beating just until incorporated.
• Stir in powdered sugar, crushed pretzels and mini chocolate chips. (You can use your hands here to really work it all together. It's actually much faster. Likewise, you could put it all in stand mixer and mix it that way as well.)
• Shape into 1-inch balls and place on prepared baking sheet. (You will need to give them a good squeeze in your hand before rolling into balls.)
• Refrigerate for one hour or freeze for 15 minutes.
• Combine chocolate chips with candy coating and melt according to package directions. (30 second intervals on high, stirring in between, usually does the trick.)
• Dip balls into melted chocolate, and place back on parchment-lined baking sheet.
• Sprinkle with chocolate sprinkles, crushed peanuts, or crushed pretzels if desired.

PEANUT-BUTTER PRETZEL CANDY

Steps:

• Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

CRISPY CHOCOLATE PEANUT BUTTER PRETZEL BALLS

Steps:

• In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
• Mix in the pretzels and rice cereal until everything is coated and well incorporated.
• Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

PEANUT BUTTER PRETZEL BARS

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

CHOCOLATE-COVERED PEANUT BUTTER & PRETZEL TRUFFLES

Steps:

• In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels., Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets., Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with waxed paper.
• Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
• Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.