Double Chocolate Dipped Peanut Butter Stuffed Pretzel
Description
These yummy treats are deceptively simple to make but look time consuming and hard to do. You will love the salty, crunchy, sweet and creamy combination of flavors and textures.
Ingredients
20 large hard pretzels
1 c. creamy peanut butter
12 oz. Ghirardelli white chocolate, chopped
1 T. + 1 t. coconut oil, divided (or shortening)
4 oz. dark chocolate, chopped
1/2 c. toffee bites
Directions
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Line a large baking sheet with parchment paper or a silicon baking sheet.
Evenly place pretzels in 1 layer on the baking sheet. Spread top of each pretzel with 1 - 2 T. peanut butter, smoothing the top of each one.
Place baking sheet in the freezer for 30 minutes. The peanut butter should be completely solid before dipping into chocolate.
In the meantime, prepare the white and dark chocolate.
Place chopped white chocolate and 1 T. coconut oil in a small saucepan over low heat. Cook on low until smooth and completely melted. Repeat for the dark chocolate, using the remaining 1 t. coconut oil.
Cool white chocolate for a few minutes, but not too long or it will begin to firm up. Then place a pretzel in the center of the bowl; toss it around lightly until completely covered. Lift the pretzel out of the chocolate with a fork, allowing excess chocolate to drip back into the bowl. Transfer to prepared baking sheet. Repeat with all pretzels.
Drizzle the melted dark chocolate over the dipped pretzels; sprinkle with toffee.
Serve when chocolate is set.
Makes 20