Chocolate Covered Pretzel Peanut Butter
3 ingredient chocolate-pretzel infused peanut butter. Perfect for bananas, toast, pancakes, waffles and everything in between.
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 16 ounces roasted unsalted or lightly salted peanuts* ((~4 cups as original recipe is written) )
- 1 heaping cup salted pretzels ((any kind - GF if gluten-free))
- 1/2 cup dairy-free semisweet or dark chocolate ((or more – it’s forgiving // chopped // or use chips) )
Langkah-langkah
Place pretzels in a food processor and blend until it resembles meal. Remove and set aside.
Place peanuts in the food processor and blend until creamy and smooth, scraping sides down as needed. If it’s having trouble processing, you can add a bit of neutral oil (such as canola). It shouldn’t take more than 8-10 minutes.
Add pretzels back in and mix to combine. Taste and then add salt to taste – I used lightly salted peanuts so I only added another 1/2 tsp (amount as original recipe is written // adjust if altering batch size).
Last, add chocolate in and pulse a few times to combine. It should get melty immediately from the warmth of the peanut butter.
Transfer to a jar or container and keep at room temperature for up to several weeks.
Best on toast, pancakes, bananas, waffles and baked goods.
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