Chocolate Pretzel Peanut Butter Candy

March 11, 2016

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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!

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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 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 Times


40 Minutes




45 Minutes

Recipe Yield

4 dozen

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