Pretzel Schwetzels
Okay, I started making these when we lived in Lubbock, Texas and they quickly became a family favorite. I love them because they're a great little treat during the week and my family loves them because they're so darn good. I mean, peanut butter and chocolate, what's not to love? But the name? Honestly, I have no idea where that came from. I mean I know that's what my kids started calling them when I made them but have no idea why. Whatever the reason, the name stuck and we've been calling them that and eating them ever since. I hope you love them as much as we do!
Pretzel Schwetzels
(Makes 30 Sandwiches)
Ingredients:
1 cup creamy peanut butter
2 Tablespoons unsalted butter softened to room temperature
1/2 cup confectioners' sugar
3/4 cup packed light brown sugar
60 pretzels (I like the small square ones for this, but traditional would work too)
two 4 ounce Bakers semi-sweet chocolate bars, coarsely chopped
Directions:
Line a large baking sheet with parchment paper. Set aside.
In a medium size bowl, mix together peanut butter and butter with a spoon. Stir in sugars until thick dough forms. Roll peanut butter dough into 30 small balls. If it is too sticky, add more powdered sugar.
Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes.
While the pretzel bites are chilling, melt chopped chocolate for about 1 minute in the microwave, stopping and stirring every 20 seconds. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refrigerate the dipped bites for at least 10 minutes for chocolate to set.
Pretzel bites are fresh up to 10 days stored in the refrigerator. Bites can be frozen for up to 3 months. Thaw overnight in the refrigerator.
** Since I originally published this recipe, Erik lost his ability to correctly taste peanut butter due to Covid. I am happy to report, these are just as good with cashew or almond butter!