I LOVE peanut butter and chocolate. I am not a Reese’s girl either. Sure, I’ll take it in a pinch. But really, it is just not decadent enough. The peanut butter is too dry and the chocolate not creamy enough. No. No. My true favorites are Trader Joe’s mini PB cups. There is no better chocolate to peanut butter ratio around. And oh the creaminess. It’s just something the mass production of Reese’s can’t capture. Since our recent relocation to New Orleans, I can’t satisfy my Trader Joe’s cravings like I’d like to. This inconvenience has me back in the kitchen, hoping to capture decadent indulgence as best I can. I think I might be on to something… and I think I found a winner! I can’t claim it’s as creamy as a T.J.’s PB cup.. but it sure is tasty.. and dare I say, equally as addictive? These are a sugary, peanut buttery, pretzel-y, salty, chocolate-y , goodness treat. Oh, and did I mention simple? So easy.
Here's the How-To:
1 cup creamy peanut butter
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (maybe more)
3/4 cup brown sugar (maybe more)
1 bag semi-sweet chocolate chips (get the good ones!)
Combine peanut butter and softened butter in a standing mixer at low speed.
Add the sugars and mix to combine. (Try not to dive in and eat all the peanut butter
At this point if the filling will roll easily into balls without sticking to your hands you're ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll.
Use a teaspoon measure, or a small spoon to scoop the filling.
Roll each portion into a small ball and sandwich them between two whole pretzels.
When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 30 minutes.
In a double boiler, melt chocolate chips on low heat, stirring constantly. When chocolate is melted and completely smooth, dip chilled peanut butter pretzels half-way into the melted chocolate.
When all are done, return to the freezer for another 30 minutes to chill.