Sweet, salty, and nutty, with more “cronch” than you’d expect from something this small.
Watch the video here.
INGREDIENTS
1/2 cup (135g) of creamy peanut butter
3 tbsp of (43g) room temperature unsalted butter
2 tbsp (27g) of granulated white sugar
1/2 tsp (3g) of salt
1 cup (125g) of powdered sugar
Some mini twist pretzels
1 cup (180g) of dark chocolate
SUPPLIES
A mixer
A spatula
A small scoop
A lined cutting board
A bowl
A couple of precision dipping tools
DIRECTIONS
Add the creamy peanut butter, salted butter, granulated white sugar, and salt to a bowl and mix until fully combined.
Gradually beat in the powdered sugar on a low setting until you have a soft dough.
Scoop some of the peanut butter mixture and roll it into a ball.
Sandwich the peanut butter ball between two pretzels and place it on the lined cutting board.
Repeat with the remaining peanut butter dough.
Melt or temper the chocolate, then dip a treat into the chocolate, let it drain, and return it to the lined cutting board.
Continue with the rest of the treats, then leave them on the counter to set.
