Salty, crunchy whole wheat pretzels + creamy peanut butter + dark chocolate = the simple, homemade snack of my dreams.
Really, it doesn’t get much better – or much easier – than this.
My friends at One Mighty Mill just launched their new line of pretzels last week and I couldn’t be more excited. I’m already borderline obsessed with their bagels and tortillas so when I heard they were using their same freshly milled, sustainably grown organic whole wheat flour to make pretzels? Well, let’s just say I bought a basket-full at the store and have been munching on them ever since.
(FYI-this post isn’t sponsored at all, I’m just sharing the love)
My latest way to jazz up these salty, crunchy babies: stuffing them with a slightly sweet, peanut butter cup-like filling, dunking them in melted dark chocolate, and sprinkling with a little bit of flaky sea salt.
SO. FLIPPING. GOOD.
And, since there’s no baking involved, these little treats come together in no time. Just lay out your pretzels, stir together the peanut butter filling and smear a spoonful on each, top with a second pretzel, melt some chocolate, dip, and you’re done.
If you live in New England, I highly recommend checking out One Mighty Mill for all of their freshly ground flour-filled products (not just the pretzels!!)-I get them all at my local Whole Foods. I also love these pretzels (and they’re gluten-free, if that’s something you need!).
If you make these chocolate peanut butter pretzel bites, leave a comment below to let me know how they turned out, or take a picture of them and share it with me on Instagram so I can see! Happy snacking, friends!
Chocolate Peanut Butter Pretzel Bites
Time: 15 minutes
Yields: 12-16
Ingredients:
- 24-32 mini whole grain pretzels
- 1/2 cup all natural peanut butter
- 2 Tablespoons powdered coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup roughly chopped dark chocolate
- 1 teaspoon virgin coconut oil
- Flaky sea salt, for topping
Instructions:
- Line a large plate or small sheet pan with parchment paper. Make space in your fridge for your plate or sheet pan to fit once the pretzels are dipped in chocolate. Lay out half the pretzels on your prepared pan/plate.
- Mix together the peanut butter, powdered sugar, and vanilla in a small bowl. Scoop small spoonfuls of the peanut butter into your hands, roll into a ball, and place a ball on each pretzel. Top with remaining pretzel halves, pressing down to stick both pretzels to the peanut butter filling.
- Place chocolate and oil in a small pot and heat over the lowest possible heat, stirring constantly, until melted. Alternately, you can do this in the microwave in 10 second increments or in a double boiler.
- Once chocolate is melted, dunk each pretzel sandwich into the chocolate, covering as much or little as you’d like (I dipped most of mine only halfway, but fully covered a few!). You could also just use a spoon to drizzle each one in chocolate instead of dunking them all, if you’d like.
- Place each chocolate dipped pretzel sandwich back onto the parchment lined plate/pan, and once they’re all coated in chocolate, place the plate/pan into the fridge to let the chocolate set (about 5 minutes). If desired, sprinkle with flaky sea salt while the chocolate is still wet.
- Once chocolate is firm, eat immediately, or transfer them into an airtight container and store in the fridge for up to 1 week.
NOTES:
I love coconut sugar for it’s natural caramel flavor and mellow sweetness; to powder it, simply place in a mini food processor or blender and pulse on high until powdered. You could also just use powdered organic cane sugar here instead, if you’d like.