You know those Peanut butter filled pretzels at Trader Joe’s? Right, of course you do. Before I was gluten-free, those were my guilty pleasure. Sometimes when I walk down the aisle, I just stop and stare at the big beautiful bag. I don’t often miss things, but those I miss.
So, I made my own version. Really, it just comes down to the perfect combination of salty and sweet. Thank goodness for gluten-free pretzels (Glutino are my favorite). These are so simple and don’t require baking. I keep these in the freezer, but you can also keep them in the fridge. It’s usually after dinner when these start calling my name. There’s something magical about the combination of peanut butter, pretzels and chocolate. I can’t explain it, there just is.
I’m on a plane this morning, headed to Southern California for the Big Traveling Potluck. I’m ridiculously giddy – 1. I get to see all my friends 2. mace gets to make his big appearance 3. mace’s first flight (eeeee!! <– that’s excitement and nervousness) and 4. it’s going to be a weekend of pure amazingness.
I would have brought these to the potluck, but Mason ate them all. Hey, in the next two years, I’m sure that will be the case. Good news, I baked a batch of chocolate chip cookies (from the e-coobook) at 11pm last night. We’re all good.
Peanut Butter Pretzel Chocolate Bites
Makes about about 24
- 2 cups dark [or milk chocolate] chocolate chips
- 1 teaspoon coconut oil
- 1 cup peanut butter – or nut butter of choice
- 1 tablespoon powdered/confectioner ‘s sugar
- gluten-free pretzel sticks – my favorite are Glutino Pretzels
- sea salt
Line a mini muffin pan with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
Place the cupcake pan in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place pan back in the freezer for about 10 minutes. Break the pretzel sticks into thirds (or small pieces). Remove pan from the freezer and add 2-3 pieces on top of the peanut butter.
With the remaining chocolate, cover each cup until covered. Top with sea salt – optional.
Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.
April 25 2013