Chocolate Pretzel Peanut Butter Candy
March 11, 2016
Do you notice anything different? Welcome to my new and improved site. I am incredibly excited about the new look and even more excited to share with you some of the awesome new features. I have been operating this blog for many years now (since 2007) and it was time for an overhaul. The thing I am most excited about is that this update makes the site so much more user friendly for all of you.
Not sure what you want to make for dessert? Browse the new recipe index, it has pictures to inspire you. Looking for something for a certain holiday? Check out the holiday pages to see all the recipes inspired for each occasion. Have an allergy or an ingredient you don’t want to include? Use the advanced search to exclude that ingredient from your results. Poke around and check out the new site. I hope you love it as much as I do.
In honor of the launch of the new and improved Couldn’t be Parve I decided to celebrate with some easy homemade candy. This Chocolate Pretzel Peanut Butter candy is definitely worthy of a celebration. Everyone knows that chocolate and peanut butter are a match made in heaven, but add the addition of pretzels just makes that combination so much better. The crunchy salt of the pretzels and the creamy sweet peanut butter filling, all coated in luscious dark chocolate, make this is a candy truly worth making. With Purim coming up in just a few weeks these would make the perfect addition to misloach manot. They might even be such a hit they overshadow the hamentashen!
Recipe Updates – Delivered Fresh!
Related Recipes
Chocolate Pretzel Peanut Butter Candy
March 11, 2016
Ingredients & Instructions
Ingredients & Quantities
- 1 cup peanut butter (256 g, approximately 9 oz)
- 2 cups (224 g, 8 oz) confectioners sugar
- ½ cup (112 g, 4 oz) non-hydrogenated margarine
- 1 teaspoon vanilla extract
- 1 cup finely chopped pretzels (2 oz)*
- 24 oz finely chopped dark chocolate
- 48 mini pretzels for topping
Preparation Instructions
In a small bowl, combine the peanut butter, margarine, confectioners’ sugar, and vanilla. Mix until smooth. Add the chopped pretzels and stir until thoroughly combined. Set aside.
Line 4 mini muffin tins with 48 paper liners.
Melt the chocolate. This can be done in a double boiler or a microwave at 50% power. Drop a spoonful of the melted chocolate into a paper-lined miniature muffin cup. Use the back of the spoon to bring the chocolate up the sides so that it covers the sides of the papers all the way to the top. Repeat with the remaining cups. When each tray is finished, place it in the refrigerator to harden. When the chocolate is set remove the muffin tins from the refrigerator one at a time. Roll the peanut butter mixture into balls the size of large marble. Press each ball gently into one of the chocolate lined cups. It should fill the cups ¾ of the way full. If necessary, re-melt the chocolate. Top the peanut butter mixture with the remaining melted chocolate. Top each one with a mini pretzel.
Refrigerate until set. Store in an airtight container in the refrigerator.
Recipe Details
Recipe Times
Prep
40 Minutes
Cook
N/A
Total
45 Minutes
Recipe Yield
4 dozen
Recipe Categories
Chocolate Pretzel Peanut Butter Candy
March 11, 2016
Recipe Details
Recipe Yield
4 dozen
Prep Time
40 Minutes
Cook Time
N/A
Total Time
45 Minutes
Ingredients & Quantities
- 1 cup peanut butter (256 g, approximately 9 oz)
- 2 cups (224 g, 8 oz) confectioners sugar
- ½ cup (112 g, 4 oz) non-hydrogenated margarine
- 1 teaspoon vanilla extract
- 1 cup finely chopped pretzels (2 oz)*
- 24 oz finely chopped dark chocolate
- 48 mini pretzels for topping
*to make these gluten free use gluten-free pretzels
Preparation & Cooking
Preparation
In a small bowl, combine the peanut butter, margarine, confectioners’ sugar, and vanilla. Mix until smooth. Add the chopped pretzels and stir until thoroughly combined. Set aside.
Line 4 mini muffin tins with 48 paper liners.
Melt the chocolate. This can be done in a double boiler or a microwave at 50% power. Drop a spoonful of the melted chocolate into a paper-lined miniature muffin cup. Use the back of the spoon to bring the chocolate up the sides so that it covers the sides of the papers all the way to the top. Repeat with the remaining cups. When each tray is finished, place it in the refrigerator to harden. When the chocolate is set remove the muffin tins from the refrigerator one at a time. Roll the peanut butter mixture into balls the size of large marble. Press each ball gently into one of the chocolate lined cups. It should fill the cups ¾ of the way full. If necessary, re-melt the chocolate. Top the peanut butter mixture with the remaining melted chocolate. Top each one with a mini pretzel.
Refrigerate until set. Store in an airtight container in the refrigerator.
Thank You For Printing This Recipe! Visit Us Again Soon!
Recipe Page: https://www.couldntbeparve.com/recipe/chocolate-pretzel-peanut-butter-candy/
2 Comments