Chocolate Covered Pretzel Peanut Butter

Chocolate Covered Pretzel Peanut Butter | 3 ingredient bliss spread

You guys seemed to LOVE the Vegan Peanut Butter Pretzel Truffles I made last month. You proved it all over the Instagram Web! Since I had half a bag of pretzels leftover from those beauties – and you likely do, too – I didn’t want them to go to waste. So, I put them to good use in another recipe. Chocolate Covered Pretzel Peanut Butter!

Chocolate Covered Pretzels

Who doesn’t love a chocolate covered pretzel? Am I right?
Second question: Who doesn’t love peanut butter?
Third question: Who wouldn’t LOVE chocolate covered pretzel peanut butter?

That’s what I wanna know!

Chocolate Covered Pretzels!Chocolate Pretzel Peanut Butter

This recipe is a 3-ingredient wonder. You just need lightly salted roasted peanuts, pretzels (gluten free for GF eaters) and semisweet dairy-free chocolate.

DIY Peanut Butter

First you whirl up your pretzels into a meal and set aside. Then you blend your peanuts into a peanut buttery oblivion and add your pretzels back in. Last but not least? Chopped up chocolate. It gets all melty because the peanuts are warm from processing.

Look at that creamy, chocolatey bliss.

Chocolate Pretzel Peanut Butter!Chocolate Pretzel Peanut Butter! minimalistbaker.com

One lick and I was in peanut butter cabana heaven. This spread is:

Peanut buttery
Flecked with salty pretzels
Swirled with decadent chocolate
Not too sweet
Perfectly salty
100% shareable
Begging to be spread on anything and everything in your house. People and furniture included.

Chocolate Pretzel Peanut Butter! So drippy delicious & tasty

For starters, I’ve enjoyed mine on a banana, toast, pancakes, and straight outta the jar. Straight up delicious.

I am already highly anticipating spreading it on a waffle. The way it’s bound to settle into the waffle squares is making my mind spin, hamster-in-a-wheel style. I also suspect it would make an excellent addition to chocolate muffins and cupcakes. Basically, anything that’s edible put this spread on it and go to peanut butter town.

Chocolate Pretzel Peanut Butter! THREE ingredients - my new favorite spread!Easy 3 ingredient Chocolate Pretzel Peanut Butter!

Plus, this peanut butter is so customizable. If you’re gluten free, use gluten free pretzels. If you prefer more chocolate, double the amount!

Chocolate Covered Pretzel Peanut Butter!Chocolate Pretzel Peanut Butter! So easy, 3 ingredients and SO addictive

5.0 from 3 reviews

Chocolate Covered Pretzel Peanut Butter
 
Prep time

Total time

 

3 ingredient chocolate-pretzel infused peanut butter. Perfect for bananas, toast, pancakes, waffles and everything in between.
Author:
Recipe type: Spread
Cuisine: Vegan | Gluten Free Optional
Serves: 2.5 cups

Ingredients
  • 16 ounces (~4 cups) roasted unsalted or lightly salted peanuts*
  • 1 heaping cup salted pretzels (any kind)
  • 1/2 cup (or more – it’s forgiving) dairy-free semisweet or dark chocolate, chopped (or use chips)

Instructions
  1. Place pretzels in a food processor and blend until it resembles meal. Remove and set aside.
  2. Place peanuts in the food processor and blend until creamy and smooth, scraping sides down as needed. If it’s having trouble processing, you can add a bit of neutral oil (such as canola). It shouldn’t take more than 8-10 minutes.
  3. Add pretzels back in and mix to combine. Taste and then add salt to taste – I used lightly salted peanuts so I only added another 1/2 tsp.
  4. Last, add chocolate in a pulse a few times to combine. It should get melty immediately from the warmth of the peanut butter.
  5. Transfer to a jar or container and keep at room temperature for up to several weeks.
  6. Best on toast, pancakes, bananas, waffles and baked goods.

Notes
*If you can’t find unsalted peanuts, simply use lightly salted or salted and don’t add any additional salt to the peanut butter itself. Just know that salted peanuts may yield an overly-salted PB.

Nutrition Information
Serving size: 1 Tbsp Calories: 75 Fat: 6.1 g Saturated fat: 1.1 g Carbohydrates: 3.6 g Sugar: 1.6 g Sodium: 39 mg Fiber: 1.1 g Protein: 3 g

 

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Comments

  1. Daniela says

    I think my eyes practically came out of their sockets when I saw this. Goodness gracious! This looks so good. I think I would eat that spread with a spoon straight out of the jar.

  2. Rosanna says

    I’m always mesmerized by your recipes and photography!.. You are a genius in the kitchen! Would never have thought of mixing in the pretzels!

  3. Christine says

    Looks so good! Just an idea, add some of your burbon caramel and peanut chunks to this and you have “take 5″ butter. Like the candy bar. Can you imagine? Love your blog! Love the new e book too!

    • Dana Shultz says

      It’s just perfect on pancakes. Though I prefer it straight on a banana! Hope you enjoy it, Ceara.

  4. says

    Good gosh! Who needs that Trader Joe’s spread I keep hearing about? I need this right now…while I am sitting on the couch watching the Oscars! Not a fancy girl here! Pinning!

  5. says

    Oh my gosh this peanut butter. I have never seen anyone do anything like this before. This is a very very good thing. It is gorgeous! Everything about it. I mean, you just put pretzels in peanut butter. mind blown.
    Pinning these beauteous graphics!

  6. says

    Ooh, this has got me thinking about all the other similar kind of spreads you could make! I’ve seen a spread called ‘Speculoos’ a few times in different shops that looks kind of like peanut butter but is made with these lovely caramelly cookies from Holland. Hmm … anyway, back to your spread … looks and sounds marvellous!

  7. Jennifer says

    What kind of food processor do you use? I am looking at getting one but I would imagine u would need a pretty powerful one to make peanuts smooth like that? Thanks and I love ur recipes.

    • Dana Shultz says

      This is the kind we have and I love it! I got it as a wedding gift 4 years ago and it’s still going strong despite me using it every day!

  8. says

    Wow!!! This is amazing. I also made the peanut butter pretzel truffles last year and it’s not something that the spanish find really inviting until they try it… I’ve been trying to convince my friends to pair peanut and chocolate for decades and it’s so hard!!! It’s like they were meant for each other…
    So this recipe has given me the idea of giving them jars of this goodness you’ve just made, I will name it something different so that they try it and see if I can get them on board…
    thank you from Barcelona

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