For a while I was thinking about giving up sugar and white carbs. Seriously. But then I thought, peanut butter chocolate pretzels, and that was the end of that.
These are absolutely incredible, and so much fun to make too. Make them for anyone and they will love you forever. I made these babies as a gift for a colleague who earned massive respect for eating peanut butter out of a jar with a spoon.
I’m still waiting for my cheque from Skippy for the peanut butter cookbook, hopefully that will happen soon.
Makes 25-30 large pretzels – more, obviously, if you use regular sized ones.
150g large pretzels (I used Penn State giant pretzels from Asda)
50g dark muscovado sugar
200g icing sugar
50g unsalted butter or vegan margarine – softened
200g peanut butter – crunchy or smooth depending on preference
400g dark chocolate, or 200g dark chocolate and 200g milk chocolate. I wouldn’t recommend using 100% milk chocolate though, it would be much too sickly.
This is the same mixture as used in the peanut butter cups recipe. You can't just use ‘neat’ peanut butter because it is much too sticky. The dark muscavado gives a fantastic caramel-y background note.
Line a tray with greaseproof paper or foil.
Mix up the sugars, butter and peanut butter in a large bowl until combined into a soft dough-like consistency. Press small blobs of the peanut butter mixture into two of the holes in each pretzel.
Melt the chocolate carefully in a microwave or over a bain-marie, and dip the pretzel in the chocolate, so that both peanut butter-filled holes are covered. Lay the pretzels on the prepared tray to set. Although the pretzels do not need to be kept in the fridge, refrigerate them for a few hours at least to harden up the peanut butter filling.