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Laura Petersen

Pretzel Peanut Butter Chocolate Bites

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Ingredients Method

Ingredients
  

  • 48 square or small pretzel twists
  • 24 mini reeses peanut butter cups
  • 6 oz melted white almond bark
  • sprinkles of choice

Method
 

  1. Preheat your oven to 350 degrees.
  2. Unwrap the mini peanut butter cups and set aside.
  3. Place 24 pretzels on a baking sheet covered with parchment paper and top each with one peanut butter cup.
  4. Place in oven for 3-5 minuets until the peanut butter cups just start to melt. Remove from oven and top each peanut butter cup with another pretzel. Press down until peanut butter cups are slightly flattened and some of the chocolate comes out the tops of the pretzel.
  5. Allow to cool. When cool take bites and dip in melted white almond bark, place back on parchment covered baking sheet and sprinkle with sprinkles. Allow candies to harden.