Description
Dark chocolate, smooth peanut butter, salty pretzels and crispy rice team up for a satisfying balance of salty sweetness in these Chocolate Peanut Butter Pretzels Pops.
Ingredients
Units
- peanut butter - 16 ounces (1 jar)
- pretzel sticks - 1 1/2 cups crushed (plus more for sticks)
- crispy rice cereal - 1 1/2 cups
- powdered sugar - 2 1/2 cups - sifted
- unsalted butter at room temperature - 6 tablespoons
- flake salt - 2 teaspoons
- dark chocolate chips - 1 (10 oz. bag)
Instructions
- Begin by sifting the powdered sugar.
- Then use a food processor to chop the pretzels into small, Rice Krispies sized chunks. Set aside.
- Using a stand mixer or a pastry blender, mix together the butter, peanut butter and powdered sugar until smooth.
- Then blend in the crispy rice cereal and pretzel chunks until fully incorporated.
- Using a 2 tablespoon sized cookie scoop, form balls. Roll the balls in your hands until smooth and place them on a lined cookie sheet.
- Stick a single, whole, pretzel stick down into the top center of each ball and slide in until it nearly hits the bottom.
- Place the balls, with the sticks, in the freezer to chill for at least 30-45 minutes.
- Once the balls have hardened and the pretzel sticks feel secure. Melt half of the bag of chocolate chips in a double boiler until smooth. (I like to prepare these in two shifts, so my double boiler isn't too full of chocolate.)
- Holding on to the pretzel stick, carefully submerge the frozen peanut butter pretzel balls into the melted chocolate to coat them. Allow excess to drip off into the double boiler and place on a lined cookie sheet to set.
- Once the chocolate begins to set, while it is still tacky and before it hardens, lightly sprinkle the tops of the balls with flake salt.
- Repeat the process with remaining chocolate and balls.
- Allow the chocolate to set and harden, it will form a nice smooth shell around the peanut butter pretzel balls.
- Enjoy and share with your loved ones.