Peanut Butter Stuffed Chocolate Covered Pretzel “N” Cream (NO COOKIE VERSION).
Ingredients
- 30-40 mini pretzel twists
- 9 ounces semi-sweet or milk chocolate
- 1/2 cup unsalted butter (softened)
- 1 2/3 confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
- Pinch of kosher salt
- 3/4 cup creamy peanut butter
Instructions
- 1
Melt chocolate in the microwave on 30 second intervals, stirring between each, until smooth.
- 2
You may also use a double broiler. Dip each pretzel in chocolate, allowing excess to drip off. Place on wax paper lined cookie sheets and chill in the freezer until firm, about 10 minutes.
10 min - 3
Meanwhile make the cream filling, in a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add heavy cream and salt and continue beating until smooth again.
- 4
To assemble, flip the pretzels over and spread one pretzel with the cream filling and one pretzel with the peanut butter. Sandwich the pretzels together and place on a baking sheet. They are going to ooze out, but that is fine. I recommend keeping the pretzels cool so that the chocolate does not melt. Repeat with the remaining pretzels until all the cookies and or filling has been used. Keep the pretzels in the fridge.
Nutrition
Per serving (based on 40 servings)
