Chocolate Covered Peanut Butter Pretzels were inspired by a trip to a cake decorating shop in North Austin where I was completely overwhelmed by all of the baking equipment and ingredients. I left with some couverture, which at the time was fairly new to me. Chocolate Covered Peanut Butter Pretzels came next, and they are still one of the most satisfying and easiest "cookies" on the blog. People have actually bought them to give away at Christmas.
Tempering Chocolate
This chocolate I used for the first batch required tempering. It led me to a tutorial by Chef Eddy which was quite helpful. Since then I often temper in the microwave. Sometimes I skip tempering and sometimes I accidentally temper. The pretzels will turn out either way. Like I said, these are the easiest cookies. And you don't have to use fancy chocolate. If you like the barks they sell you can use that.
Tempering Chocolate in the Microwave
But if you do want to attempt to temper small amounts of chocolate in the microwave, here's something to try: Use 50% power and heat for 30 seconds. Stir the hot chocolate pieces. Heat for 30 seconds more. Repeat until about ⅔ of the chocolate is melted. Lastly, stir madly until all chocolate is melted. You'll know the chocolate reached temper if it sets without refrigeration and has a nice little snap to it. If you are not having any luck, try again using a higher power setting.
Sorry for all the commentary. It was a long introduction to what I think is a fun little candy craft. For Chocolate Covered Peanut Butter Pretzels, you can use fancy chocolate, every day chocolate or milk chocolate or chips.The pretzel in the top photo was made with Callebaut. The pretzels in the step-by-step photo were made with a melted Hershey's Dark bar. The chocolate got darker after it set.
Recipe
Chocolate Covered Peanut Butter Pretzels
Ingredients
- 12 regular pretzels twists, regular (large thin ones)
- 6 to 8 oz of chopped dark or semisweet chocolate
- 1 jar creamy peanut butter, use what you need
- 3 oz more or less of chopped white chocolate
Instructions
- Line a tray or baking sheet with parchment paper.
- Melt the chocolate in a microwave-safe bowl at 50% power, stirring after 30 seconds. Repeat, microwave for another 30 seconds and stirring until completely melted.
- Dip a pretzel in the chocolate and let excess chocolate drip back into the bowl.
- Lay it on the parchment paper. Spoon a small amount of chocolate into each pretzel loop -- don't fill it completely, just put in enough to make a "floor" to hold the peanut butter.
- Repeat until you've used all the pretzels, then put them in the refrigerator to set.
- Remove from the refrigerator. Spoon tiny bits of peanut butter into each pretzel loop.
- Return melted chocolate to microwave and heat at 50% power for about 20 seconds to re-soften.
- Spoon chocolate over tops of each pretzel so that it completely covers the peanut butter.
- Return to the refrigerator to set or attempt to let set at room temperature. This will take much longer, but it might give you a shinier pretzel. It really depends on what type of chocolate you are using and whether it was in temper when you put it on.
- When chocolate is set, repeat melting procedure with white chocolate. Drizzle the white chocolate. Scatter a few sprinkles on top if you feel like it, then put in the refrigerator to set.
Anna says
Thanks! I kind of flick it across with a small teaspoon. It's definitely harder to drizzle melted white chips than it is melted white chocolate.
Michelle says
Anna, your drizzling is beautiful! Do you put it on with a fork or plastic bag method?
Anna says
Cindy, that's a cute name!
Rebecca, "a rush" is exactly how I'd describe it after having so many pretzels that just would not set up.
Darlene, I'll probably give in and buy the high ratio shortening. It sounds really unhealthy, but apparently people just love it. Make it Sweet sells it in small amounts.
Gloria, I know what you mean. I really suspect the methods will vary from kitchen to kitchen and brand to brand just given the variables that go into tempering.
Amy, Todd suggested using Nutella.
Amy @ What Jew Wanna Eat says
I love making chocolate covered pretzels, but never thought of adding peanut butter like that. Great idea! I bet you could try all sorts of fillings...
Gloria says
These look too good! I spent a good week trying to get chocolate in temper before I lost my temper!!!
Darlene says
I really enjoyed reading about your discovery of this wonderful shop - imagining your joy almost made me feel like hyperventilating, too! Can't wait to hear what you'll buy on your next visit there.
melissa@thehungryartist says
This is amazing! I have to make it!
Rebecca says
That looks wonderful! The shop sounds like a great find and I'll have to try that tempering method too. It's such a rush when it actually works!
CindyD says
Someplace I have an easy peanut butter fondant recipe that might be good, too. I'd probably have to call them Buckeye pretzels!
Anna says
Thanks Lisa! I wasn't sure the idea would work, but the pretzels were really good. I need to try another batch with milk chocolate and/or maybe use some Rolos instead of peanut butter.
Lisa Ernst says
Ohhhh, looks good and so fun. I def want to make this sometime!