Double Chocolate Dipped Peanut Butter Stuffed Pretzel

• Vegetarian

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 4 oz Dark chocolate
  • 12 oz White chocolate

• Oils & Vinegars

  • 1 1/3 tbsp Coconut oil

• Snacks

  • 20 Pretzels, large hard

• Desserts

  • 1/2 cup Toffee bites

Found on bakerbynature.com

Description

Ingredients

• 20 large hard pretzels
• 1 cup creamy peanut butter
• 12 ounces *white chocolate, chopped
• 1 tablespoon + 1 teaspoon coconut oil, divided
• 4 ounces dark chocolate, chopped
• 1/2 cup toffee bites

Directions

• Line a large baking sheet with parchment paper or a silicon baking sheet. Place pretzels in an even layer on the prepared sheet. Spread the top of each pretzel with 1 - 2 tablespoons of peanut butter, smoothing the top of each with a butter knife. Place pan in the freezer for 20 minutes; in the meantime you can prepare the white and dark chocolate.
• Place chopped white chocolate and 1 tablespoon of coconut oil in a small saucepan over low heat. Cook on low until smooth and completely melted. Do the same for the dark chocolate (using the remaining 1 teaspoon coconut oil).
• Allow white chocolate to cool for a few minutes (not too long though or it will begin to firm up) then place a pretzel in the center of the bowl and toss it around lightly until completely covered. Use a fork to lift the pretzel out of the chocolate, allowing the 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, then sprinkle with toffee. Allow chocolate to set before serving.

Nutrition