February is the month of love. You might have thought it was just one day, but I like to stretch things out a little. Now I’ve got something new to love about this month: Peanut Butter and Chocolate Covered Pretzels. Dark chocolate infused with peanut butter dipped over a salty pretzel and decorated with a few sprinkles to set the mood. It’s enough to make the faint of heart grab their smelling salts, fan their face and say, “Oh my!”
Love is like a recipe. Sometimes it can be complicated. And sometimes it can just fall into place.
Like it was meant to be!
Now, I’m not saying that love (and recipes) aren’t worth working for. Without hard work, nothing grows…but weeds. That is, according to Gordon B. Hinkley.
So I’m all for those “nose to the grindstone” kinds of recipes. That’s because spending some time moving around the kitchen, feeling the ingredients, smelling the aromas? Well, let me just say that’s another thing I love.
It’s just that every now and then, like when you’re in the middle of super busy week, easy sounds really good.
And today that’s what I’m all about. Keeping it sweet…and easy.
Peanut Butter and Chocolate Covered Pretzels
- 1 cup dairy-free chocolate chips
- 2 tablespoons peanut butter
- 1 bag of mini salted pretzels
- colored sprinkles (optional)
- Prepare your work station by tearing off a big sheet of waxed paper and placing it over a thin cookie sheet. You’ll place your chocolate-dipped pretzels on the waxed paper and then place the pan in the fridge to help the chocolate set.
- If using the stove-top, combine chocolate chips and the peanut butter in a sauce pan and warm up over low heat until the chocolate chips are melted, stirring frequently.
- Dip 1/2 of the pretzel in the chocolate and hold it over the chocolate for a second or two to allow any excess chocolate to drip away, like your long lost love from middle school. All this talk of love has gotten to me I think. Lay the chocolate drenched pretzel on the waxed paper.
- You can dip 5 or 6 pretzels at a time, but don’t wait too long before adding the sprinkles. Otherwise the chocolate will begin to set and the sprinkles won’t get a firm hold on the chocolate.
- At some point you will run out of chocolate. Sigh. It’s kind of sad when you’ve got too many pretzels at the end of your chocolate. But at least that means you’re done dipping! Place the tray of still-wet chocolate-covered pretzels in the fridge to allow the chocolate to firm up. In the fridge that should take 30 minutes or so.
- When they’re ready, remove the pretzels from waxed paper and place in a lidded container. I store mine in the fridge to keep it cool, but as quickly as these get eaten, you can leave them out as well.