Saturday, June 23, 2012

PB Pretzels Dipped in Chocolate

Have you ever just found a recipe and knew (from the very instant you spotted it) that you need it?


That's how I felt about this one.

It has all the ingredients to fulfill my every snacking desire, and the recipe is so simple that you could do it every day.

But we won't.  We're stronger than that, right?

Well, okay, maybe not, but this is definitely a great treat to try out.  It makes a lot (50?  100??  Depends on how big you want them to be), and as long as there are no peanut allergies, everyone really loves them.

I made them as an airplane snack for my husband, and left a ton in the work fridge for my assistants.  They all ferreted one out for themselves and then asked permission to try one.
Every single one looked guilty when I immediately asked them how the first one tasted.  No one is that slick, but these are that good.

1 cup creamy peanut butter
2 tablespoons softened butter
3/4 cup powdered sugar
3/4 cup brown sugar
Pretzels (any shape, just relatively small) or Wheat Thins (more crunch, less salt)
1 bag semi-sweet chocolate chips

1. Cream the butters.  Add the sugars.  Blend well.
2. Make a small ball of the PB mixture, place on one pretzel/WT.  Sandwich it with another pretzel/WT.
(I actually just scooped the mix onto one pretzel and adjusted it as necessary while sandwiching them together.  Whatever works).
3. Melt one bag of chocolate chips in the microwave (about 2 minutes, stirring every 30 seconds).
4. Dip PB sandwiches into the chocolate and set on parchment paper to solidify.  I suggest placing a full tray into the freezer for 5 minutes to get to snacking sooner.
5. These keep well in the fridge, but I also sent some in a bag on a plane and they made it out just fine!

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