Time for another tasty holiday treat! I’ve been on a peanut butter kick lately (remember when I couldn’t get Peanut Butter Banana Pancakes out of my head?) And this time it is peanut butter, pretzels and chocolate. I also happen to have an abundance of pretzels in my house for some reason (I have no idea why).
Because I got so excited about this salty-sweet flavor combination, I went about making these in what is likely the messiest way possible, especially since the increasing heavy baby insisted on being in the sling at the time (my poor back!) However, this did work nicely as it is easily broken into several short steps if you need to be chasing after young children. And if this seems a little too crazy for you, stay tuned for Peanut Butter Pretzel Truffles tomorrow!
Chocolate Covered Peanut Butter Pretzels
An Amy Original
Pretzel twists (about ¼ of the bag)
Smooth peanut butter
5 squares Chocolate Almond bark
Line a cookie sheet with waxed paper.
Using a knife, spread peanut butter onto pretzels. Try not to get it too far through the holes. Place each pretzel on the waxed paper. Put cookie tray in the refrigerator for about 30 minutes to let the peanut butter firm up a bit.
Meanwhile, chop the chocolate almond bark into almond-sized pieces. Place the chocolate pieces into your double boiler (or microwave, if you wish) to melt to chocolate, being very careful not to let any water come into contact with the chocolate (this will cause it to seize up and make it gross and lumpy – trust me on this one). Stir chocolate to melt. Once chocolate is melted, remove bowl from double boiler.
Using a silicone pastry or basting brush, paint the chocolate onto one side of the pretzels. Set aside for about 10 minutes. At this time melt more chocolate if necessary and return bowl to the double boiler to reheat your chocolate.
Once the pretzels are dry, flip them and paint chocolate on the backside. Let the chocolate dry and just try to keep your hands off there things!