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    Home Β» Recipes Β» Dark Chocolate Covered Pretzels Stuffed with Peanut Butter

    Dark Chocolate Covered Pretzels Stuffed with Peanut Butter

    Feb 16, 2023 · 14 Comments

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    Dark Chocolate Covered Pretzels are the perfect salty and sweet treat. The pretzels stuffed with peanut butter add delicious flavor and a creamy texture.

    dark chocolate covered pretzels stuffed with peanut butter

    There's nothing better than a good salty and sweet combo. And when you add peanut butter to the mix, it's even better than you could have ever imagined!

    The peanut butter filling is mixed with protein powder to not only thicken it but also to leave you more satisfied. The added protein will keep you full for a longer amount of time while still tasting delicious. But don't worry, it doesn't overpower that peanut butter flavor!

    These little bites of heaven will become your favorite afternoon pick-me-up or sweet treat for dessert after dinner.

    Ingredient Notes

    • Mini Pretzels - I use gluten-free pretzels so that everyone in my family can eat them but you can use your go-to regular pretzels.
    • Dark Chocolate Chips - I go into detail on my top 3 chocolate that I use in this recipe and for all of my baking. You don't have to use dark chocolate, it's just my preference!
    • Coconut Oil - The coconut oil helps to thin out the chocolate when melting while also keeping it smooth and creamy.
    • Peanut Butter - I highly suggest using an all natural creamy peanut butter as it combines perfectly with the protein powder.
    • Vanilla Protein Powder - This is one of my go-to protein powders for baking. It doesn't have a weird texture and tastes delicious!
    • Flaky Sea Salt - Not mandatory (but should be)! It helps bring out a delicious chocolate flavor and adds the perfect amount of saltiness to balance out the sweet.
    Ingredients to Make Dark Chocolate Covered Pretzels Stuffed with Peanut Butter

    What is the best chocolate to use for this recipe?

    You can use any chocolate when making this recipe. However, my preference is always to use a dark chocolate. Some of my favorite chocolate chips are Enjoy Life chocolate Chips, Hu Chocolate Baking Chips and these chocolate chips from Whole Foods!

    How to Make Peanut Butter Stuffed Pretzels Dipped in Chocolate

    1. Gather all of your ingredients together
    2. Spread the pretzels out flat on parchment paper
    3. In a bowl, mix together the peanut butter and protein powder
    4. Scoop about Β½ tbsp of the mixture and roll into a ball
    5. Place the ball on a pretzel on the tray
    6. Grab another pretzel and press it on to the peanut butter ball until it flattens
    7. Repeat until you've used up all of the peanut butter dough
    8. Melt the dark chocolate chips with the coconut oil.
    9. Dip each stuffed pretzel halfway into the melted chocolate
    10. Place back onto the parchment paper and repeat
    11. Top each pretzel with flaky sea salt if desired
    12. Put in the fridge for 1 hour to set
    13. Enjoy!
    Gluten Free Pretzels Stuffed with Peanut Butter on a Baking Tray
    Gluten Free Pretzels Stuffed with Peanut Butter
    Dark Chocolate Covered Pretzels Stuffed with Peanut Butter on Parchment Paper
    Dark Chocolate Covered Pretzels Stuffed Peanut Butter Before Chilling

    Frequently Asked Questions

    What pretzels should I use for this recipe?

    You can use any mini pretzel that is in the classic pretzel shape. My favorite to use are these gluten free pretzels.

    What protein powder should I use?

    I love to use vanilla protein powder since it doesn't overpower the peanut butter flavor. However, you can also use unflavored or chocolate protein powder if that's what you have on hand!

    Do I have to use protein powder?

    You don't have to but it's what makes the peanut butter balls the perfect texture for molding. If you don't have or don't want to use protein powder, you can also use powdered sugar to get the same texture. Start by adding ΒΌ cup to the peanut butter then 1 tbsp at a time after that if needed.

    How do I know the Dark Chocolate Covered Pretzels have been in the fridge long enough?

    The dark chocolate should be solid and come off of the parchment paper easily. You'll be able to hold it in your hand without the chocolate melting.

    How should these be stored?

    Store in an airtight container in the fridge for up to 7 days.

    Related Recipes

    • Peanut Butter Jam Drop Cookies
    • No Bake Chocolate Oat Bars with Peanut Butter
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    • Healthy Snickers Using Frozen Banana
    • Gluten Free Peanut Butter Blossoms
    • Paleo Blondies, Flourless and High Protein
    Holding a Dark Chocolate Covered Pretzel Stuffed with Peanut Butter

    If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers as well!

    Dark chocolate covered pretzels stuffed with peanut butter in a serving bowl

    Dark Chocolate Covered Pretzels Stuffed with Peanut Butter

    Dark Chocolate Covered Pretzels are the perfect salty and sweet treat. The pretzels stuffed with peanut butter add delicious flavor and a creamy texture.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Refridgeration 1 hr
    Total Time 1 hr 10 mins
    Course Dessert, Snack
    Cuisine American
    Servings 30 pretzel bites
    Calories 180 kcal

    Ingredients
      

    • 60 mini pretzels gluten free if needed
    • 1 cup creamy natural peanut butter
    • 1 serving vanilla protein powder
    • 1-2 tbsp water optional
    • ΒΎ cup dark chocolate chips melted
    • 1 tsp coconut oil melted
    • flaky sea salt optional

    Instructions
     

    • Spread the pretzels out flat on a baking tray that is lined with parchment paper
    • In a bowl, mix together the peanut butter and protein powder. It should become a thick texture that you can mold easily with your hands
    • Add 1 tbsp of water if the mixture isn't coming together yet. This can happen depending on the peanut butter you use. Keep adding water until you get the desired consistency to roll into a ball!
    • Scoop about Β½ tbsp of the mixture and roll into a ball
    • Place the ball on a pretzel on the tray
    • Grab another pretzel and press it on to the peanut butter ball until it flattens
    • Repeat until you've used up all of the peanut butter dough
    • Melt the dark chocolate chips with the coconut oil. Melt in the microwave in 30 second increments and mix until smooth
    • Dip each stuffed pretzel halfway into the melted chocolate
    • Place back onto the parchment paper and repeat for the remaining pretzels
    • Top each pretzel with flaky sea salt if desired (I highly recommend it!)
    • Put in the fridge for 1 hour to set
    • Enjoy!
    Keyword Chocolate, chocolate dessert, Dessert, gluten free, Healthy, peanut butter, Pretzels, protein powder recipes, Sweet and Salty

    If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers as well!

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    « Baked Chicken Feta Pasta with Shallots and Tomatoes
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    Reader Interactions

    Comments

    1. Nancy says

      February 18, 2023 at 9:53 am

      5 stars
      These are so delicious and satisfying!
      Thanks, Feasty!🫢🏻

      Reply
      • feastytravels says

        March 05, 2023 at 8:43 pm

        Thank you so much! I am so glad you enjoyed.

        Reply
    2. Any says

      February 19, 2023 at 5:38 am

      5 stars
      I am going to make this for the coming-up kid's party. I am sure kids will have fun eating them!!

      Reply
      • feastytravels says

        March 05, 2023 at 8:43 pm

        Thank you so much! I hope you enjoy!!

        Reply
    3. Judith says

      February 19, 2023 at 9:46 am

      5 stars
      These are so moreish. The batch I made disappeared in no time!

      Reply
      • feastytravels says

        March 05, 2023 at 8:43 pm

        Thank you so much! I am so glad you enjoyed.

        Reply
    4. Nicola says

      February 19, 2023 at 4:27 pm

      5 stars
      These are so simple yet so delicious! New fav snack!

      Reply
      • feastytravels says

        March 05, 2023 at 8:42 pm

        Thank you so much! I am so glad you enjoyed.

        Reply
    5. Vireo Kitchen says

      February 21, 2023 at 1:05 am

      Such a lovely idea!

      Reply
      • feastytravels says

        March 05, 2023 at 8:42 pm

        Thank you so much!

        Reply
    6. Katie Jacques says

      February 21, 2023 at 1:01 pm

      5 stars
      Oh my goodness this combo is amazing! These are so perfect!

      Reply
      • feastytravels says

        March 05, 2023 at 8:42 pm

        Thank you so much! I am so glad you enjoyed.

        Reply
    7. Amber Hollis says

      February 21, 2023 at 2:49 pm

      5 stars
      These are a fun treat and I love that they have a little extra protein!

      Reply
      • feastytravels says

        March 05, 2023 at 8:42 pm

        Thank you so much! I am so glad you enjoyed.

        Reply

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Ingredients 
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- 8 oz small pasta
- 6 oz can tomato paste 
- 2 cups vegetable stock 
- 1/2 cup milk 
- 1/4 cup grated parmesan 
- fresh basil (for topping) 

Directions 
1. Heat the olive oil over medium heat then add in the tomatoes 
2. Cook the tomatoes until they become soft and blistered 
3. Press on the tomatoes with a spoon to release the tomatoes juice 
4. Remove the Premio Sweet Italian Chicken sausage from the casing and add to the pan 
5. Chop the sausage into tiny pieces until cooked 
6. Mix and then add the tomato paste 
7. Mix until combined then add in the pasta 
8. Pour in 1 cup of vegetable stock and the milk 
9. Cook and then add an additional cup of vegetable stock 
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Ingredients
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- 1/2 cup blueberries (I used frozen)
- 2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- ΒΌ teaspoon baking powder
- β…› teaspoon kosher salt
- 2 tablespoons milk

Directions
1. Preheat the oven to 375 degrees F
2. Add about 1/2 of the safeandfair granola on the bottom of a small ramekin or oven safe dish
3. Cover with the blueberries 
4. Make the batter by combining the remaining ingredients 
5. Add dollops of the batter on top of the blueberries leaving a few pockets
6. Top for the remaining granola
7. Bake in the oven for 30-35 minutes
8. Enjoy on its own or top with some ice cream 🍦

 safeandfair β€˜s NEW Huckleblueberry Granola is perfect in recipes like this, apple crisp, pies, tarts and more! It’s the perfect addition to your fall baking this season πŸ‚

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They have multiple flavors to choose from so that you can choose whichever you’re craving that day. 

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The eggs come out soft and fluffy and pair perfectly with the cheese and other mix-ins. 

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Making pizza from scratch has never been easier thanks to kingarthurbaking pizza flour! This is the perfect recipe when you’re craving pizza and want to add all your favorite toppings. 

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1/8 teaspoon instant yeast or active dry yeast 
1/2 teaspoon granulated sugar 
1 1/4 teaspoons (8g) salt 
3/4 cup (170g) water, lukewarm, (105Β° to 115Β°F) 

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6. Next, pull the ends of the dough towards the middle, then turn it over. 
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8. Next, stretch the dough into a 10” to 12” circle. If the dough is at all sticky, use more flour. 
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13. Remove from the oven. 
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1. Preheat the oven to 425 degrees F
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There’s no better way to celebrate #nationalhoneymonth than with a delicious cake made with localhivehoney ! Here’s how you can make it - 
 
INGREDIENTS
- 6 tbsp salted butter, softened
- 3 tbsp localhivehoney 
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- 1/4 cup ricotta, room temperature
- 1/8 cup buttermilk 
- 1 tsp vanilla extract 
- 1 cup flour 
- 1 tsp baking powder
- 1/4 tsp baking soda
- Fresh raspberries and blackberries (optional for topping)
 
FOR THE HONEY GLAZE
- 1/2 cup powdered sugar
- 3 tbsp localhivehoney 
- 3 to 4 tbsp of milk
 
DIRECTIONS
1. Start by combining your wet ingredients in a large mixing bowl
2. Gold in the dry ingredients until just combined 
3. Pour the batter into a lined 8x8 square pan
4. Bake for 20-24 minutes until a toothpick comes out of the center clean
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7. Slice and enjoy!
 
Enjoy this cake while fresh berries are in season and check out my taste test with three different blends of localhivehoney on my Instagram story! 

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