In a sad, sad, summer tale, I told you all about the time I showed up at a party empty-handed. Dear readers, I had the chance to atone for my sins this past weekend, when the friends we visited were kind enough to show up at our house despite my poor performance at theirs. I did that in the form of peanut butter-filled, chocolate-dipped pretzels. Forever more known to me as crack pretzels.
If you follow my Twitter feed, you may have seen something along the lines of, “holy sweet LORD, i cannot stop eating this peanut butter filling” the other day. That was your first clue that I was on to something good. I made these ahead of time, and it’s a wonder that there were any left to serve for all the peanut butter/sugar mixture I ate beforehand.
This stuff is magical. If I hadn’t
made it with my own two hands mixed it in my own KitchenAid (but you could do it with your hands), I would honestly ask myself if it was laced with some sort of illegal substance.
The good news is, it isn’t. In fact, these addictive little bite-sized desserts are made with ingredients I bet you have on hand. Now, I know plenty of bloggers have said that to you before, dear readers, and then you’ve rolled your eyes, thinking, “Right, like I keep smoked paprika on hand at all times!” But hear me out.
Butter. Peanut Butter. Pretzels. Sugar. Chocolate (chunks, chips, kisses, you’re melting it so it doesn’t much matter).
If you just said check, check, check, check, check (check, check, check), you can be eating these before you know it.
To make this many bites (like I was going to count how many I stuffed into that container),
- A bag of bite sized pretzels (I used the squares, but you could use the regular shaped ones, or the circles)
- A bag (about 2 C or 16 oz.) of chocolate chips, kisses, or any other kind of chocolate you have
- 2 T butter, softened
- 1 C creamy peanut butter
- 2/3 C powdered sugar
- 3/4 C light brown sugar
- 1/4 tsp. vanilla (if you don’t have it, don’t run out, just skip it)