Ingredients
- 1/2 cup creamy peanut butter
- 3 tablespoons salted butter, softened
- 2 tablespoons granulated white sugar
- 1 cup powdered sugar
- 72 mini pretzel twists
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil (optional)
Instructions
- In a medium bowl, mix peanut butter and softened butter until smooth.
- Add granulated sugar and powdered sugar. Stir until a thick dough forms. Chill for 10–15 minutes if too soft.
- Line a baking sheet with parchment paper.
- Roll about 1 teaspoon of peanut butter mixture into a ball and place on one pretzel. Top with another pretzel and gently press to form a sandwich. Repeat.
- Refrigerate pretzel sandwiches for 20–30 minutes to firm.
- Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip each sandwich halfway or fully into melted chocolate. Let excess drip off and return to parchment-lined sheet.
- Refrigerate for another 20–30 minutes until chocolate is set.
- Serve or store as desired.
Notes
- Chill filling briefly if it becomes too soft to shape.
- Coconut oil helps create a smoother chocolate coating but is optional.
- Store in the refrigerator for up to 1 week.
- Freeze for up to 2 months in an airtight container.
- Let sit at room temperature a few minutes before serving to prevent chocolate cracking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
