Pumpkin Peanut Butter Pretzel Bites
A gooey, nutty, and spicy blend of pumpkin and peanut butter, sandwiched between two pretzels and topped off with a chocolate coating. This is one flavor combination you must try for fall!
Servings: 24 bites
Ingredients
- ¾ cups (90g) powdered sugar
- ¾ teaspoons pumpkin pie spice
- pinch of salt
- 6 Tablespoons (98g) creamy peanut butter1
- 2 Tablespoons pumpkin purée2
- 48 small pretzels3 I like to use Snaps
- 6 ounces (170g) semi-sweet chocolate4 chopped
- sprinkles, candy corn, or other candies for decoration optional
Instructions
- In a small bowl, toss together powdered sugar, pumpkin pie spice, and salt. Add peanut butter and pumpkin purée and mix until thoroughly combined. Allow to chill in refrigerator at least 10 minutes while you prepare the pretzels.¾ cups (90g) powdered sugar, ¾ teaspoons pumpkin pie spice, pinch of salt, 6 Tablespoons (98g) creamy peanut butter1, 2 Tablespoons pumpkin purée2
- Line a baking sheet with parchment paper or a silicone baking mat. Place approximately 24 pretzels neatly on baking sheet.48 small pretzels3
- Remove pumpkin peanut butter filling from refrigerator and, using a teaspoon measure, roll some of the filling into a ball (I used 1 to 1 and ½ teaspoons of filling per pretzel). Place ball on a pretzel and use another pretzel to make a "sandwich" by pressing lightly on the top pretzel.
- Using a gentle touch, square off or even out the edges of your filling to line up with the edges of the pretzels. Repeat this step until all filling has been used. Place in freezer or refrigerator for at least 30 minutes, but no longer than 1 hour.
- Line another baking sheet with parchment or a silicone baking mat. Set aside.
- Melt the chocolate in a microwave safe bowl, heating for 20 seconds at a time on medium power and stirring after each session until completely melted.6 ounces (170g) semi-sweet chocolate4
- Remove pretzel sandwiches from freezer or refrigerator and, one by one, immerse completely in melted chocolate. Using a fork, make sure chocolate coats the entire sandwich. Gently lift sandwich out of chocolate and lightly tap fork on the side of the bowl to remove excess chocolate. Place on baking sheet, decorate as desired, and allow to cool. If just drizzling chocolate, melt and either use a spoon to drizzle the chocolate over the bites or place in a small plastic zip top bag with a small corner snipped off.sprinkles, candy corn, or other candies for decoration
- When all sandwich bites are finished, refrigerate at least 15 minutes to allow chocolate to harden completely. Bites should be kept in the refrigerator and will last up to 1 week, though pretzels will lose their crunch as time goes on.
Notes
- Peanut butter: do not use natural peanut butter.
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
- Pretzels: I like to use small squares (also known in my favorite brand as Snaps) but small traditional shaped pretzels work, too.
- Semi-sweet chocolate: this is how much you will need to dip the pretzels. If you just want to drizzle the chocolate on, reduce to 2 ounces (57g) of chocolate.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
