Chocolate Covered Peanut Butter Pretzels were inspired by a recent trip to 
I live south and rarely venture north of the river, but I agreed to take a break from baking last weekend and go to a pinball arcade with the family. On the way to "Pinballz", we saw the Make it Sweet sign and I remembered that the old All in One Bake Shop had taken on a new location and name. So (fast forward through the whole pinball experience) we stopped at Bake it Sweet, where I almost hyperventilated upon walking in the door. They had everything I’d been ordering or had thought about ordering from on-line retailers -- glucose to make some of the Milk Bakery recipes, hi-ratio shortening (which some decorators use in frosting), sprinkles in more shapes than you can fathom and a few different high quality vanilla extracts. I was a little overwhelmed, but I did walk out with something -- a bag of these Callebaut couverture. 
This chocolate requires tempering, and what I’ve learned about tempering is that there’s more than one way to do it and that it seems like different types of chocolate respond best to different methods. This Callebaut responded well to the simplest method possible, the microwave. After reading dozens of chocolate tempering tutorials (my favorite is from 
Recipe
Chocolate Covered Peanut Butter Pretzels
Ingredients
- 12 regular size pretzel twists though minis would be great!
- 6 to 8 oz of chopped dark or semisweet chocolate
- Some creamy peanut butter
- 3 oz more or less of chopped white chocolate
Instructions
- Line a tray or baking sheet with parchment paper.
- Melt the chocolate in a microwave-safe bowl at 50% power, stirring after 30 seconds. Repeat, microwave for another 30 seconds and stirring until completely melted.
- Dip a pretzel in the chocolate and let excess chocolate drip back into the bowl.
- Lay it on the parchment paper. Spoon a small amount of chocolate into each pretzel loop -- don't fill it completely, just put in enough to make a "floor" to hold the peanut butter.
- Repeat until you've used all the pretzels, then put them in the refrigerator to set.
- Remove from the refrigerator. Spoon tiny bits of peanut butter into each pretzel loop.
- Return melted chocolate to microwave and heat at 50% power for about 20 seconds to re-soften.
- Spoon chocolate over tops of each pretzel so that it completely covers the peanut butter.
- Return to the refrigerator to set or attempt to let set at room temperature. This will take much longer, but it might give you a shinier pretzel. It really depends on what type of chocolate you are using and whether it was in temper when you put it on.
- When chocolate is set, repeat melting procedure with white chocolate. Drizzle the white chocolate. Scatter a few sprinkles on top if you feel like it, then put in the refrigerator to set.
Anna says
Thanks! I kind of flick it across with a small teaspoon. It's definitely harder to drizzle melted white chips than it is melted white chocolate.
Michelle says
Anna, your drizzling is beautiful! Do you put it on with a fork or plastic bag method?
Anna says
Cindy, that's a cute name!
Rebecca, "a rush" is exactly how I'd describe it after having so many pretzels that just would not set up.
Darlene, I'll probably give in and buy the high ratio shortening. It sounds really unhealthy, but apparently people just love it. Make it Sweet sells it in small amounts.
Gloria, I know what you mean. I really suspect the methods will vary from kitchen to kitchen and brand to brand just given the variables that go into tempering.
Amy, Todd suggested using Nutella.
Amy @ What Jew Wanna Eat says
I love making chocolate covered pretzels, but never thought of adding peanut butter like that. Great idea! I bet you could try all sorts of fillings...
Gloria says
These look too good! I spent a good week trying to get chocolate in temper before I lost my temper!!!
Darlene says
I really enjoyed reading about your discovery of this wonderful shop - imagining your joy almost made me feel like hyperventilating, too! Can't wait to hear what you'll buy on your next visit there.
melissa@thehungryartist says
This is amazing! I have to make it!
Rebecca says
That looks wonderful! The shop sounds like a great find and I'll have to try that tempering method too. It's such a rush when it actually works!
CindyD says
Someplace I have an easy peanut butter fondant recipe that might be good, too. I'd probably have to call them Buckeye pretzels!
Anna says
Thanks Lisa! I wasn't sure the idea would work, but the pretzels were really good. I need to try another batch with milk chocolate and/or maybe use some Rolos instead of peanut butter.
Lisa Ernst says
Ohhhh, looks good and so fun. I def want to make this sometime!