Chocolate Peanut Butter Pretzels
This combination has been a long-time favorite in my family. For years when I was growing up, we covered pretzels in chocolate around Christmas time as a treat for our family. As life progressed, we used Ritz crackers and peanut butter to dip in white chocolate. At some point, we added peanut butter to the pretzels and dipped them in chocolate.
These are all over the internet in various places, food blogs, recipe databases, etc. and they each have their own method of making these treats. While I do put my own spin on it, I will not take credit for the original recipe. If I knew the person who came up with the original, I would certainly extend them credit on this blog!
We traditionally make these at Christmas, but I have also made them at Valentine's Day and used pink and red sprinkles to mark the occasion.
These are super fun to make and they don't last very long, so make plenty!
1 large bag of pretzels (rods or twists)
1 ½ cup peanut butter (creamy)
24 oz white almond bark
Slather peanut butter on top of each pretzel. Be generous with the peanut butter. Don’t be concerned about it going through the holes in the pretzel twists or on the sides of the pretzel rods because it will be frozen later to keep it in place.
Place on a cookie sheet lined with parchment paper and freeze until the peanut butter is firm. While the peanut butter is getting firm, melt the almond bark according to the package instructions.
Dip cold pretzels into melted almond bark and place on a sheet of waxed paper to set. Before the bark sets, cover with sprinkles.
It is important to work fast with the bark and the sprinkles. Because the pretzels are cold when dipped, the bark will harden very fast. Store in an airtight container.