The Baker's Bra - For the support you need in your cooking dilemmas: 2015

Crunchy, soft, salty, savoury, sweet, nutty and chocolaty, all in one bite. These little bite size yummies are rather addictive, you could carry on eating them but they are very rich. If you are thinking about portion sizes then you are probably looking at 3 each when serving them. I can't take credit for the recipe as my friend passed it on after reading the local newspaper.

Mine made about 56 (I didn't use the full recipe). The rest of the pretzels I covered in the remaining chocolate and just ate them like that. It really depends on how much filling you put in the pretzel sandwiches.

Other ideas.

You could use Nutella for these also, just a double chocolate hit!

Recipe

140g smooth peanut butter
1 tbsp butter
60g light soft brown sugar
50g icing sugar
1/2 tsp vanilla extract
175g pack mini pretzels
200g chocolate, dark or milk

Method (below are pictures of each stage)

1.Lay out some pretzels on a tray lined with parchment paper.
2.Cream together the peanut butter, vanilla extract, brown sugar, icing sugar and butter. It should be fairly stiff.
3.Make marble size balls of the mixture, by rolling them in your hands and put them on a pretzel.
4.Add another pretzel lid on top and press gently, flatten down any mixture that has squeezed out.
5.carry on doing this till all your peanut better mixture is used up.
6.Melt the chocolate in a small but fairly deep dish (this will make the pretzels easier to dip).
7.Dip half of each pretzel in to the chocolate and tap off any excess, lay back on the parchment paper to set.
8.When the chocolate is set they are ready to go.

ENJOY

Any remaining pretzels you may have just coat in the remaining chocolate. What you have left at the end will be different for everyone as it depends on how much chocolate you have used on the peanut butter, pretzel sandwiches.

Store in an airtight container in a cool place, or bag them up and give them as little gifts to friends.