Peanut Butter and Chocolate Dipped Pretzels

Photo: Marcus Nilsson; Styling: Robyn Glaser

Peanut Butter and Chocolate Dipped Pretzels are a  salty, sweet pick-up dessert that's just as ideal for a snack as it is for a party.

Yield: Serves 10 (serving size: 3 pretzels)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 135
  • Fat: 6.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1g
  • Protein: 3.2g
  • Carbohydrate: 16.7g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 183mg
  • Calcium: 3mg

Ingredients

  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup creamy peanut butter
  • 30 braided honey-wheat pretzel twists (such as Snyder's of Hanover)

Preparation

  1. 1. Line a jelly-roll pan with parchment paper.
  2. 2. Place chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Stir in peanut butter until smooth. Working with 1 pretzel at a time, dip and roll 1 end of pretzel in chocolate mixture to coat. Place pretzel on prepared pan. Repeat procedure with remaining pretzels and chocolate mixture. Place in freezer for 30 minutes or until set.
Note:

Make-ahead tip: Dip the pretzels, and store in the fridge on a parchment-lined tray up to five days ahead. Set out shortly before serving, but not too far ahead, as the chocolate may melt.

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