These are a few of my favorite things.
Peanut butter and chocolate. Pretzels and sea salt.
Put em all together and you have some rich and addictive tricked-out peanut butter cups.
I used all-natural creamy peanut butter, dark chocolate and salted mini pretzels. Then topped it all off with crunchy flakes of Maldon sea salt.
There’s something about melting chocolate in a double boiler that’s oddly soothing. I loved layering the ingredients and impatiently waiting for the chocolate to harden. It was a nice little way to spend a chilly winter Sunday.
The motivation behind these simple two-bite treats was the Sweet Swap to raise money for ChildFund Australia.
The idea was to share sweets and recipes with fellow Australian food bloggers. I loved wrapping the peanut butter cups and sending them out in the post like some kind of chocolate fairy – crossing my fingers that they arrived still looking at least a little cute.
I hope my sweet swapping pen pals enjoyed them!
Peanut Butter Pretzel Chocolate Bites
From With Style and Grace
Makes about about 24
- 2 cups dark [or milk chocolate] chocolate chips
- 1 teaspoon coconut oil
- 1 cup peanut butter – or nut butter of choice
- 1 tablespoon powdered/confectioner ‘s sugar
- mini pretzels
- sea salt
Line a mini muffin pan with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides.
Place the cupcake pan in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, scoop 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place pan back in the freezer for about 10 minutes. Remove pan from the freezer and add a mini pretzel on top of the peanut butter.
With the remaining chocolate, cover each cup until covered. Top with sea salt (optional.)
Place baking tin back into the freezer for about 20 minutes.
Store in the fridge.