Peanut Butter Pretzel Buckeyes
Peanut butter balls sandwiched between pretzels and dipped in chocolate are a salty sweet twist on a classic!
Servings: 100
Ingredients
- 1½ cups peanut butter
- ½ cup butter softened
- 1 teaspoon vanilla
- 3½ cups powdered sugar, about 1 pound
- 16 ounces semi-sweet chocolate chips
- 15 ounce bag mini pretzel twists
Instructions
- In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth.
- Roll into small balls (about 1½-2 teaspoons worth) and sandwich between two pretzels. Place in the freezer for at least 1 hour.
- Place the chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted.
- Dip the chilled peanut butter pretzel balls into the melted chocolate and place on parchment or wax paper to set.
Video
Notes
I like these best when about half coated in melted chocolate. When I don't want them to be quite so sweet, I just drizzle a bit of chocolate on top, or alternatively, pour chocolate over the top. However, you coat them, they're delicious.
Nutrition
Serving: 1buckeye | Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 80mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Calcium: 6mg | Iron: 1mg