Imagine the perfect balance of salty and sweet, a texture that simultaneously crunches and melts in your mouth. That's what you get with these decadent peanut butter pretzel bites. I've crafted and refined this recipe over countless cozy evenings and shared laughs with friends. Initially, I didn't think the type of peanut butter would make a difference, but oh, how wrong I was. The quality of peanut butter is paramount, as it's the heart of this treat. These bites are not just a snack; they're a tiny escape to bliss in every bite.
My journey with this recipe began as a humble attempt to recreate a childhood favorite. I remember the first batch being a disaster, with the chocolate seizing and the peanut butter oozing out. But with each new try, I tweaked and perfected, learning the nuances of chocolate tempering and the importance of the pretzel's snap. Now, I'm proud to share this foolproof recipe that's become a staple for every gathering and a delightful indulgence for those moments when you need a pick-me-up.
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Ingredients
- Creamy natural peanut butter — 1 cup, make sure it's well-stirred
- Confectioners' sugar — 1 cup, sifted to avoid lumps
- Unsalted butter — 2 tbsp, softened to room temperature
- Pretzel snaps — 2 cups, the square ones work best
- Semi-sweet chocolate chips — 1 ½ cups, for melting
- Coconut oil — 1 tsp, to smooth out the chocolate
- Sea salt flakes — for garnish, optional but highly recommended
Instructions
- In a medium bowl, combine the peanut butter, confectioners' sugar, and softened butter. Mix until you have a dough-like consistency. I learned the hard way that if the butter isn't softened, you'll end up with a clumpy mixture. Patience is key here; let the butter sit out until it's just right.
- Line a baking sheet with parchment paper. Roll the peanut butter mixture into small balls, about 1 teaspoon each. Press one ball between two pretzel snaps, gently but firmly enough to make a sandwich without the peanut butter squeezing out the sides. This step is all about balance; too much pressure and you'll break the pretzels, too little and your bites won't hold together.
- Place the pretzel sandwiches on the prepared baking sheet and freeze for at least 20 minutes. This is crucial as it solidifies the peanut butter, ensuring it doesn't leak when dipped into the warm chocolate later on.
- When you're ready to coat the bites in chocolate, place the chocolate chips and coconut oil in a heatproof bowl. Melt over a pot of simmering water (double boiler method), stirring constantly until smooth and glossy. I once tried melting chocolate directly in a pot and ended up with a grainy, burnt mess. The double boiler method is gentle and gives you control, preventing the chocolate from seizing.
- Using a fork, dip each pretzel sandwich into the melted chocolate, turning to coat evenly. Let the excess chocolate drip off by tapping the fork on the edge of the bowl. This technique took me a few tries to master, but it's the secret to a smooth, even coating without a pool of chocolate at the base of each bite.
- Place the chocolate-coated bites back onto the parchment paper. If you're using sea salt flakes, now is the time to sprinkle a few on top of each bite. The salt not only enhances the flavor but also adds a gourmet touch. I learned that if you wait too long, the salt won't stick to the chocolate as it sets.
- Refrigerate the peanut butter pretzel bites for at least 30 minutes to set the chocolate. This waiting period is non-negotiable; it ensures that the chocolate hardens with a snap, contrasting beautifully with the creamy peanut butter filling.
Substitutions
- Peanut butter — If allergies are a concern, almond butter or sunflower seed butter can be used as a substitute. The texture and flavor will be slightly different, but still delicious. I've tried both and can vouch for their tastiness.
- Chocolate chips — Dark chocolate can be used for a less sweet, more intense chocolate flavor. I prefer semi-sweet, but dark chocolate has been a hit with my friends who enjoy a richer taste.
Variations
- Drizzled with white chocolate — For a visually stunning and extra decadent treat, drizzle melted white chocolate over the set bites. It adds a lovely contrast and an additional layer of sweetness.
- Stuffed with extras — Before sealing the peanut butter between the pretzels, try adding a small piece of banana or a dollop of jam for a surprise burst of flavor.
Dietary Restrictions
- Gluten-free — Gluten-free pretzels are readily available and work just as well in this recipe. Ensure that all other ingredients are certified gluten-free if necessary.
- Vegan — Use dairy-free chocolate chips and substitute the butter with a vegan alternative to make these bites vegan-friendly.
Equipment
- Medium bowl
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Heatproof bowl
- Pot for simmering water
- Fork
Storage
- Once set, the peanut butter pretzel bites can be stored in an airtight container at room temperature for up to 1 week. If it's particularly warm, you might want to keep them in the fridge to prevent the chocolate from melting.
Pro Tips
- Chocolate tempering — If you're up for a challenge, tempering the chocolate instead of simply melting it will give your bites a professional, glossy finish and a satisfying snap. It's a delicate process, but once you get the hang of it, the results are worth it.
- Even bites — Use a small cookie scoop to measure out the peanut butter mixture. This ensures that each bite is uniform in size, which is not only aesthetically pleasing but also helps them freeze and set evenly.
- Work in batches — When dipping the bites in chocolate, work in small batches, keeping the rest in the freezer. This prevents the peanut butter from softening and keeps the process neat and manageable.
Decadent Peanut Butter Pretzel Bites Recipe for Christmas
Enjoy this delicious peanut butter pretzel bites for Christmas, a perfect blend of sweet and salty for the holiday festivities. Check it out!
Equipment
- Medium bowl
- Parchment paper
- Heatproof bowl
- Pot for simmering water
Ingredients
- 1 cup Creamy natural peanut butter well-stirred
- 1 cup Confectioners' sugar sifted
- 2 tablespoon Unsalted butter softened to room temperature
- 2 cups Pretzel snaps the square ones work best
- 1 ½ cups Semi-sweet chocolate chips for melting
- 1 teaspoon Coconut oil to smooth out the chocolate
- Sea salt flakes for garnish, optional
Instructions
- In a medium bowl, combine the peanut butter, confectioners' sugar, and softened butter. Mix until you have a dough-like consistency. I learned the hard way that if the butter isn't softened, you'll end up with a clumpy mixture. Patience is key here; let the butter sit out until it's just right.
- Line a baking sheet with parchment paper. Roll the peanut butter mixture into small balls, about 1 teaspoon each. Press one ball between two pretzel snaps, gently but firmly enough to make a sandwich without the peanut butter squeezing out the sides. This step is all about balance; too much pressure and you'll break the pretzels, too little and your bites won't hold together.
- Place the pretzel sandwiches on the prepared baking sheet and freeze for at least 20 minutes. This is crucial as it solidifies the peanut butter, ensuring it doesn't leak when dipped into the warm chocolate later on.
- When you're ready to coat the bites in chocolate, place the chocolate chips and coconut oil in a heatproof bowl. Melt over a pot of simmering water (double boiler method), stirring constantly until smooth and glossy. I once tried melting chocolate directly in a pot and ended up with a grainy, burnt mess. The double boiler method is gentle and gives you control, preventing the chocolate from seizing.
- Using a fork, dip each pretzel sandwich into the melted chocolate, turning to coat evenly. Let the excess chocolate drip off by tapping the fork on the edge of the bowl. This technique took me a few tries to master, but it's the secret to a smooth, even coating without a pool of chocolate at the base of each bite.
- Place the chocolate-coated bites back onto the parchment paper. If you're using sea salt flakes, now is the time to sprinkle a few on top of each bite. The salt not only enhances the flavor but also adds a gourmet touch. I learned that if you wait too long, the salt won't stick to the chocolate as it sets.
- Refrigerate the peanut butter pretzel bites for at least 30 minutes to set the chocolate. This waiting period is non-negotiable; it ensures that the chocolate hardens with a snap, contrasting beautifully with the creamy peanut butter filling.
Notes
- Chocolate tempering — If you're up for a challenge, tempering the chocolate instead of simply melting it will give your bites a professional, glossy finish and a satisfying snap. It's a delicate process, but once you get the hang of it, the results are worth it.
- Even bites — Use a small cookie scoop to measure out the peanut butter mixture. This ensures that each bite is uniform in size, which is not only aesthetically pleasing but also helps them freeze and set evenly.
- Work in batches — When dipping the bites in chocolate, work in small batches, keeping the rest in the freezer. This prevents the peanut butter from softening and keeps the process neat and manageable.
Nutrition
Nutrition Facts
Decadent Peanut Butter Pretzel Bites Recipe for Christmas
Amount per Serving
Calories
180
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
4
g
Cholesterol
8
mg
3
%
Sodium
3
mg
0
%
Potassium
154
mg
4
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
2
g
4
%
Vitamin A
83
IU
2
%
Calcium
17
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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