Ingredients:
– 2 cups mini pretzels
– 1 cup peanut butter (smooth or crunchy)
– 1 cup powdered sugar
– 1 cup milk chocolate chips
– 1 tablespoon unsalted butter
– 1/2 teaspoon vanilla extract
Directions:
1. Line a baking sheet with parchment paper.
2. In a large bowl, combine peanut butter and powdered sugar. Stir until well mixed and smooth.
3. Gently fold in the mini pretzels until they are evenly coated with the peanut butter mixture.
4. Using a spoon, scoop small clusters of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each, until smooth.
6. Stir in the vanilla extract into the melted chocolate.
7. Drizzle the melted chocolate over the pretzel clusters or dip the top of each cluster into the chocolate for extra coating.
8. Refrigerate the clusters for at least 1 hour until the chocolate is firm and the clusters are set.
9. Store in an airtight container in the refrigerator for up to one week.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 15 minutes
Kcal: 180 kcal | Servings: 12 clusters
Tips:
Use crunchy peanut butter for added texture in the clusters.
Chill the clusters thoroughly to prevent the chocolate from melting when served.