Chocolate-Covered Peanut Butter Pretzels

December 20th, 2007 · 1 Comment

Rachelle’s Chocolate Peanut Butter Pretzels
Chocolate-Covered Peanut Butter Pretzels

I was thinking how much I like something a little salty (pretzel) with peanut butter and something sweet (chocolate). Searching online I found this recipe and made some slight changes to suit my needs. Dallas loved the recipe and it seemed to go over well at the cookie party, even if I didnt get any votes (!!). Also, this is the recipe I was making when my mixer broke. Luckily, I was 99% done. This recipe makes about 6 dozen candies.


  • 1 cup of peanut butter, smooth or crunchy (I used smooth)
  • 1/2 cup (1 stick) of butter, at room temperature
  • 1/2 cup graham cracker crumbs (I found that buying graham cracker crumbs produced a smoother, more consistent product.. but I’m really impatient about crushing crumbs with a bag and a spoon, so maybe that’s why)
  • 1/2 cup club cracker crumbs
  • 2 cups of confectioners’ sugar
  • 6 dozen small pretzel twists or square pretzels (about 3 cups, approximately 4 ounces) (I used square pretzels)
  • 10 ounces special dark chocolate (2 5-ounce bars) (I used a mix of Valrhona Milk Chocolate, Scharffen Berger Semi Sweet Chocolate, Callebaut Semi Sweet Chocolate purchased from Whole Foods for way too much money, although the quality was fantastic. For some reason, I couldn’t find bulk chocolate at our local “regular” supermarket. Kind of annoying. In Wisconsin it seems like they sell it everywhere.)
  • 1 ounce paraffin, shaved (I skipped this because I couldn’t find it anywhere. When I asked for it at Whole Foods, they had to look it up on Wikipedia to even figure out what it was. I guess that means they don’t carry it!)
  • Instructions
    pretzel.jpgIn a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners’ sugar on low to medium-low speed until well-mixed.

    Scrape sides often. Mixture will be very thick.

    Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a waxed-paper-lined jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least one hour to firm up.

    Peanut butter pressed on the pretzel

    Microwave the chocolate to melt it, stirring every 15-20 seconds. Dip each peanut butter-topped pretzel in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Let the chocolates dry for a few hours or overnight.

    Dipped in chocolate, set out to dry

    Store leftovers between sheets of waxed paper or plastic wrap.

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One Comment so far ↓

  • natalie

    I realize this is 4 years too late, but the paraffin wax is canning wax- Gulf Wax. We’ve used it when we’ve made these and it makes the chocolate shinier and less melty. Also, these are the best.

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