This is one of those glorious non-recipes that can be whipped up in just a few minutes. These lovelies first graced my kitchen 4 years ago sometime during the week of Thanksgiving. My cousin Dan came by with a bag of pretzels, peanut butter and chocolate and declared we must make these for the holiday. Remember this, Dan? And so we did. It's not rocket science to put together but I must admit it's a tad bit messy, in the best way possible. Think peanut butter covered fingers and melted chocolate tracks all over the kitchen counter tops. Sometimes those are the best recipes though, the ones you can do with friends and family without a million complicated steps that leave you referring back to the original recipe one too many times. Just you, your partners in crime, and sticky peanut butter fingers.
1 small bag mini pretzels
1-2 cups semi-sweet chocolate chips*
A jar of creamy all natural peanut butter
White seasame seeds, coconut flakes,
*Ghiradelli's semi-sweet chocolate chips are vegan! The bitter-sweet, however, are not.
*The cinnamon garnish seemed like a good idea at the time but it ended up absorbing into the chocolate and was sort of lackluster.
*Dipping more than one sandwich into the chocolate at a time will result in the peanut butter melting out of the sandwich. You have to work quickly since the chocolate is warm, doing one at a time yielded the best results.
Prepare a cookie sheet by lining it with parchment paper, set aside.
Take out twice as many pretzels as you wish to have pretzel sandwiches.
Add roughly 1/2 a teaspoon of peanut to half of the pretzels you took out of the bag. Using your fingers, spread the peanut butter evenly over the pretzels, making sure the peanut butter doesn't fall through the pretzel holes. Place a non buttered pretzel over the over buttered pretzel to create a sandwich; repeat until all the pretzels have been sandwiched.
Melt the chocolate over low heat on the stove, once melted remove from heat. Pour some melted chocolate into a small glass sauce bowl.
Drop one pretzel sandwich into the sauce bowl and coat it using your fingers, shake the excess chocolate off it before placing it on the parchment paper. Repeat until all pretzel sandwiches are covered. You may need to go back with a teaspoon and some melted chocolate and fill in any holes your fingers left after setting them on the parchment paper.
Sprinkle with the garnish of your choice and place in fridge to harden. Serve cold.
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