Equipment Needed
- A medium-sized microwave-safe bowl (or a saucepan for stovetop)
- A sturdy wooden spoon or spatula
- A baking sheet
- Parchment paper or a silicone baking mat
- A tablespoon or small cookie scoop
Step-by-Step Instructions
First, we get our workspace ready. This is my favorite kind of mise en place because it takes 30 seconds. I line my baking sheet with parchment paper—this is non-negotiable for easy removal—and I get to the therapeutic task of breaking those pretzels. I just pour them into a zip-top bag and give them a few gentle whacks with my rolling pin. You want a mix of pieces, from crumbs to small bits, which creates that wonderful texture. Having this done before the chocolate melts is key, as things move quickly from here.
Next, it’s melting time. I combine the peanut butter and chocolate chips right in my microwave-safe bowl. The secret here is low and slow. I microwave them in 30-second bursts, stirring vigorously after each one. The first time I made these, I got impatient and zapped it for a full minute, which almost scorched the chocolate. I learned the hard way that gentle heat is your friend. You’re looking for a smooth, glossy, and utterly irresistible mixture. When you stir, it should flow like a silky ribbon off your spoon.
Now for the fun, slightly messy part: bringing it all together. I dump all of my broken pretzel pieces right into the warm peanut butter-chocolate mixture. Using my wooden spoon, I fold and stir until every single pretzel shard is completely coated. It’s a thick, chunky, glorious mess. The smell at this point is absolutely incredible. I work quickly before the mixture starts to set, using my tablespoon to scoop out mounds and drop them onto the prepared baking sheet. I don’t worry too much about perfect shape; the rustic, craggy look is part of their charm.(See the next page below to continue…)