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    Home » Everything!

    Chocolate Peanut Butter Bites with Pretzels

    Published: Oct 2, 2017 · Modified: Nov 23, 2021 by Lee-Ann · Leave a Comment

    Jump to Recipe - Print Recipe

    Chocolate, with savoury peanut butter, then add salty pretzels - drooling yet? Try my Chocolate Peanut Butter Bites with Pretzels. Try putting a whole one in your mouth upside-down...wow!!!!

    You get lovely little bursts of salt, followed by all the creamy chocolately crunchy nutty goodness. A taste & texture flavour bomb!

    Chocolate peanut butter bites with pretzels - so easy, just melt and mix

    My taste inspiration for these was Chubby Hubby ice cream, which I also called on for my Chubby Hubby Cookies (made in a muffin tin) which are the softest, thickest cookies EVER with no dry, hard edges. Mmmmm.

    Anyway, back to what I was saying...

    So easy, just melt & mix, sprinkle then refrigerate. Dangerously simple. I apologise.

    Who am I kidding - no apologies! We're all grown-ups here - I/you don't need to eat the lot - but no judgment from me if you do! I ate far more than my fair share...

    Chocolate peanut butter bites with pretzels - so easy, just melt and mix

    Great, now the ones that are still in my fridge are calling me...

    Lee-Ann ♥

    Chocolate peanut butter bites with pretzels - so easy, just melt and mix

    Chocolate Peanut Butter Bites with Pretzels

    A delicious combination of salty crunchy pretzels, savoury peanuts & chocolate.
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    Total Time: 25 minutes
    Serving: 24 cups
    Calories: 64kcal
    Author: Lee-Ann Grace

    Ingredients

    • 320 g dark milk chocolate broken into rough squares (see notes)
    • ½ cup crunchy peanut butter (see notes)
    • 20 g mini pretzels roughly chopped
    • 25 g roasted unsalted peanuts roughly chopped

    Instructions

    • Line a 24 hole mini muffin tin with mini muffin liners/mini cupcake liners.
    • Combine chopped pretzels & peanuts, set aside.
    • In a medium saucepan, heat chocolate over low heat for about 2 mins, or until just melted.
    • Add peanut butter to chocolate, mixing to melt until smooth & combined.
    • Pour chocolate mixture into a heatproof jug, then pour chocolate evenly between muffin tin holes.
    • Sprinkle the top of each chocolate cup with peanut & pretzel mixture - pressing down slightly if needed (see note).
    • Refrigerate for 1 ½ hours or until set, serve cold.

    Notes

    The chocolate I have used is a new Cadbury product (at least here in Australia) called Dark Milk chocolate. Before I go any further NO, they are not paying me! I really like this product & have used it in other recipes because I like the combination - sometimes you want something stronger than milk chocolate, but dark will be too heavy. Perfect. In fact, I quite often used to combine milk & dark myself to achieve this before this product came along. Maybe Cadbury are in my head.
    I used crunchy peanut butter for extra texture, but you could substitute it for smooth if you like.
    Once you have topped the little chocolate cups with the peanut/pretzel mixture, you may need to press the pieces in VERY slightly, just so they are all anchored to the chocolate, but not so much that they sink entirely.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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