Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 3 tbsp (42g) Unsalted Butter, softened
  • 1.5 cups (180g) Powdered Sugar, sifted
  • 0.5 tsp Vanilla Extract
  • 0.125 tsp Fine Sea Salt
  • 80 Individual Square Snap Pretzels
  • 1.5 cups (260g) Semi-Sweet Chocolate Chips
  • 1 tbsp (15ml) Coconut Oil

Instructions:

  1. Mix 250g creamy peanut butter and 42g softened unsalted butter in a large bowl.
  2. Gradually add 180g sifted powdered sugar, 0.5 tsp vanilla, and 0.125 tsp sea salt.
  3. Scoop small 10g balls of the mixture and place them on a tray. Cook/Chill 20 mins until firm and no longer tacky.
  4. Place one chilled PB ball onto a square snap pretzel and top with a second pretzel.
  5. Place the assembled bites back in the fridge for another 15 mins. Freeze 10 mins if your kitchen is particularly warm.
  6. Combine 260g semi sweet chocolate chips and 15ml coconut oil in a bowl. Microwave in 30 second intervals until glossy and smooth.
  7. Submerge each sandwich halfway into the chocolate using a fork or dipping tool.
  8. Arrange the dipped bites on parchment paper. Refrigerate 30 mins until the shell is hard and matte.