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.
bloody nora, they look insanely good… nom nom nom
ReplyDelete:) Thank you! They were so delicious - will have to make them again some time xo
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