INGREDIENTS
- 1 cup creamy peanut butter
- 2 tablespoons softened butter
- 1 1/4 cups powdered sugar more as needed
- ½ cup brown sugar
- ½ teaspoon kosher salt
- 60 pretzels
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
INSTRUCTIONS
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Combine the peanut butter, butter, powdered sugar, brown sugar, and salt in a mixer. Beat until well combined.
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Add more powdered sugar as needed to get the mixture to a consistency where you can easily roll it without it sticking to your hands. If the mixture gets too sweet, add an extra pinch of salt to cut the sweetness. You can also refrigerate this for 10 minutes to help it thicken up and not be quite so sticky.
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Arrange 30 pretzels on a wax paper or parchment lined baking sheet.
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Use a small cookie scoop (1 tablespoon size) to scoop out 30 scoops of peanut butter and roll into a ball. Place the balls on the pretzels and then top each one with an additional pretzel to make a sandwich.
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Place in the freezer for 30 minutes.
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Melt the chocolate and coconut oil in a double boiler or carefully in a microwave safe bowl. Dip one half of each sandwich into the chocolate mixture to coat and then return to the lined baking sheet. Repeat with all the sandwiches and then place them back in the freezer until the chocolate has hardened back up, about 20 minutes.
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Transfer to an airtight container or ziptop bag and store in the fridge.
TIPS & NOTES:
We prefer to use the grid style pretzels for this recipe, but traditional pretzels work just fine as well.
We use semi sweet chocolate chips to keep these from being overly sweet, but milk or dark chocolate will work just as well.