Description
Deliciously sweet and salty bites made with pretzels, creamy peanut butter, and rich chocolate.
Ingredients
Scale
- 70 pieces square-shaped pretzels (I used Snyder’s “snaps” pretzels, divided into two sets of 35)
- ⅔ cup crunchy peanut butter
- 3 tablespoons powdered sugar
- 25 pieces unwrapped caramels (I used Kraft individually wrapped caramels)
- 2 ½ tablespoons heavy cream
- 3 cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Line a baking sheet with parchment paper.
- Lay 35 of the pretzels on the prepared baking sheet.
- Add the peanut butter and powdered sugar to a small mixing bowl. Stir to combine until smooth.
- Spread about 1 teaspoon of the peanut butter mixture on each of the 35 pretzels. Place the cookie sheet in the freezer for 10 minutes to firm up.
- In the meantime, make the caramel mixture by adding unwrapped caramels and heavy cream to a small microwave-safe bowl. Microwave for 45 seconds, stir, and continue to microwave in 30-second intervals until melted and smooth. Set aside to cool.
- Remove the pretzels from the freezer. Spoon ½ teaspoon of the caramel mixture into the center of each peanut butter pretzel. Top with the remaining 35 pretzels.
- Return the cookie sheet to the freezer for 10 minutes to firm up.
- While they firm up, prepare the chocolate coating by adding chocolate chips and vegetable oil to a medium-sized microwave-safe bowl. Microwave for 45 seconds, stir, and continue to microwave in 30-second intervals until fully melted.
- Line another baking sheet with waxed paper.
- Remove the pretzel sandwich from the freezer. Dip each pretzel sandwich into the chocolate, using a fork to flip and coat. Tap gently to remove excess chocolate.
- Place the coated pretzels on the second prepared baking sheet. Repeat for the remaining pretzels.
- Once all pretzels are coated, refrigerate until firm, about 15-30 minutes.
- Drizzle any leftover melted chocolate over the bites before serving.
Notes
- This recipe can be customized with different types of chocolate or fillings.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 bites