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 Baker
Ingredients
- 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) )
Steps
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| roasted unsalted or lightly salted peanuts* | 16 ounces | - | - |
| heaping cup salted pretzels | 1 | - | - |
| dairy-free semisweet or dark chocolate | 0.5 cup | Rp 5.000/100ml | Rp 5.925 |
*Estimated market prices, may vary by region
Loading comments...