Somewhere along the line, I discovered the combination of salty and sweet. I think... I think it might have been one late night at Penn State after a Saturday outing with a certain one of my roommates. We may or may not have been standing at the freezer crumbling pretzels and scooping peanut butter into my vanilla ice cream. May or may not, mind you.
Our judgement at the time may have been hazy, but I still think we were onto something. The combination of salty, sweet and creamy was perfection. And when I stumbled upon this recipe from Two Tiny Kitchens, or rather, when Alex stumbled upon this recipe, I knew it had to be made. Well, it's like Pringles: once you pop, the fun don't stop. It's hard to just have one, so go ahead, have a couple.
Chocolate Dipped Peanut Butter Pretzel Bites
1 cup creamy peanut butter
2 tbsp softened butter
1/2 -3/4 cup powdered sugar
3/4 cup brown sugar
One bag Pretzels
1 bag semi-sweet chocolate chips
1. Combine peanut butter and softened butter in a stand mixer and combine. Add the sugars and and beat until combined. The filling should roll easily in your hands and if it doesn't add a little more powdered sugar until the filling doesn't stick to your hands.
2. Using a teaspoon measure to scoop the filling, roll each portion into a small ball, then place on top of one pretzel. Sandwich together with a second pretzel and place on a parchment lined cookie sheet. Upon completion of all pretzels, place entire tray in freezer for at least 30 minutes.
3. Just before removing the pretzels from the freezer, pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.