Place pretzels in a food processor and blend until it resembles meal. Remove and set aside.
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.
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 (amount as original recipe is written // adjust if altering batch size).
Last, add chocolate in and pulse a few times to combine. It should get melty immediately from the warmth of the peanut butter.
Transfer to a jar or container and keep at room temperature for up to several weeks.
Best on toast, pancakes, bananas, waffles and baked goods.
*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. *Recipe makes ~2 1/2 cups peanut butter. *Nutrition information is a rough estimate calculated with unsalted peanuts