Best 9 Peanut Butter Pretzel Bites Recipes

PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with waxed paper.
• Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
• Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.

PEANUT BUTTER PRETZEL BITES

Steps:

• In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set., Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.

PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with wax paper. Arrange 24 pretzel crisps face down on the sheet.
• Scoop 1 teaspoon peanut butter on each pretzel crisp. Top with the remaining pretzel crisps face up pressing down lightly to flatten into a "sandwich."
• Melt chips or melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Use small tongs to dip each "sandwich" into the melted candy (or use a fork or spoon to drizzle the coating over it.) Let excess coating drip into the bowl; place dipped sandwiches onto the baking sheet.
• Let stand until the candy sets. You can speed up the process by placing them in the refrigerator.

SALTED DARK CHOCOLATE AND PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with aluminum foil or waxed paper.
• Arrange pretzels on the prepared baking sheet.
• Melt chocolate chips and milk together in the top of a double boiler over simmering water, whisking frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Reduce heat to low and gradually stir peanut butter into chocolate mixture until fully melted.
• Remove chocolate-peanut butter mixture from heat and drizzle over pretzels. Freeze pretzels until coating is hardened, at least 2 hours.

PEANUT BUTTER PRETZEL BITES

Steps:

• Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
• Sandwich each peanut butter ball between 2 pretzels.
• Leave in freezer for 30 minutes.
• Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
• Return to freezer for 1 hour. Keep refrigerated until served.

PEANUT BUTTER, CARAMEL & PRETZEL BITES

Steps:

• Place 60 unbroken square pretzels on your work surface. Turn each unwrapped caramel on its side and slice in half. This should give you two square caramels per piece for a total of 30. Place each half on an empty pretzel. Continue doing this until all 15 caramels are cut in half and placed on pretzels. Cook caramels on pretzels in the microwave for 5 seconds and press caramel into pretzel. If caramel will not press into pretzel, cook for additional 5 seconds. Caramel should not be melted, just soft enough to press into the pretzel so they stick together. You'll need to do this in batches. On remaining 30 pretzels, smear each one with peanut butter. Press a peanut butter half pretzel into a caramel half pretzel. Do this to all. You should have 30 peanut butter pretzel sandwiches at this point. Melt chocolate according to package directions. Add vegetable oil to thin the chocolate slightly after it's melted. Place pretzel sandwiches into white chocolate and with a fork gently pick each one up and shake it gently to remove excess chocolate. Place Pretzel bites on wax paper, non-stick foil or a baking mat to cool and dry. Sprinkle candy bits, sprinkles or colored sugar on top of each one as you finish, before they dry. Repeat until all 30 pretzel bites are dipped. Allow to dry fully and devour!

CHOCOLATE PEANUT BUTTER PRETZEL BITES

Steps:

• n a stand mixer, combine peanut butter, butter, brown sugar, and powdered sugar -till well combined. Roll peanut butter mixture in 1 inch balls and smash in-between two pretzels. In a medium bowl, microwave semi-sweet chocolate in 15 second increments, until melted. Line countertops with wax paper and dip half of pretzel sandwiches in melted chocolate and set on wax paper. Sprinkle with fluer de sal and let chocolate harden. Serve immediately or store in an airtight container for up to 3 days.

PEANUT BUTTER PRETZEL BITES

Steps:

• 1. Combine peanut butter and softened butter in a large bowl. Add the sugars and mix to combine. The filling should roll easily into balls without sticking to your hands. If not, add a little more powdered sugar until you reach a consistency that is easy to roll.
• 2. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. Place on a cookie tray lined with wax or parchment paper. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour to firm up.
• 3. In a small saucepan, combine the chocolate chips and shortening. Heat over low or medium/low heat, stirring often until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until ready to serve.

PEANUT BUTTER PRETZEL BITES

Steps:

• Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you're ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar). Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.