Peanut Butter Pretzel Candies
These candies are so easy to make and so delicious. They get rave reviews whenever I make them. They're also great to make with your kids.
These candies are so easy to make and so delicious. They get rave reviews whenever I make them. They're also great to make with your kids.
- Carbohydrate 11.8623900007716 g
- Cholesterol 2.61375 mg
- Fat 4.81013035615454 g
- Fiber 0.761827089133132 g
- Protein 2.59925429265646 g
- Saturated Fat 1.91125578998935 g
- Serving Size 1 1 Serving (21g)
- Sodium 133.700422917337 mg
- Sugar 11.1005629116385 g
- Trans Fat 0.283226916766001 g
- Calories 99 calories
Step-by-step
- Stir together peanut butter, sugar, and butter.
- Stir in crushed pretzels.
- Form into 1-inch balls & place on a cookie sheet (parchment paper optional)
- Freeze for 30 minutes.
- Dip in melted chocolate.
- Refrigerate until set. (about 30min. - 1hr.)
Confectioners' sugar acts as the primary structural anchor in these confections, absorbing excess moisture from the peanut butter and butter mixture so the formed portions hold their shape rather than melting into puddles on the baking sheet. When doubling or halving this batch, measure the crushed pretzels by weight rather than volume to maintain the correct ratio of crisp salinity to dense fat. Keep the formed peanut butter balls in the freezer for the full thirty minutes before the coating phase; if they are too warm when introduced to the melted coating, the thermal shock will cause the fats to separate and streak the chocolate finish. Melt the five ounces of milk chocolate over a double boiler, ensuring the water below never touches the bottom of the bowl and the temperature stays below 110 degrees Fahrenheit to prevent scorching. Store the finished candies in an airtight container lined with parchment paper in the refrigerator for up to ten weeks, or freeze them for longer preservation without losing their structural integrity. Pair these rich sweets with unsalted roasted nuts or strong black coffee to cut through the high sugar content.
