Peanut Butter Buckeye Pretzels
Try this Peanut Butter Buckeye Pretzels recipe, or contribute your own.
Try this Peanut Butter Buckeye Pretzels recipe, or contribute your own.
- Carbohydrate 1.0756225704838 g
- Cholesterol 2.54192708333333 mg
- Fat 1.18609614612149 g
- Fiber 0.0270694444814214 g
- Protein 0.124004826530771 g
- Saturated Fat 0.654674097282327 g
- Serving Size 1 1 pretzel (3g)
- Sodium 13.3388958358321 mg
- Sugar 1.04855312600238 g
- Trans Fat 0.0740840416750312 g
- Calories 15 calories
Step-by-step
- Beat the peanut butter, butter, marshmallow, salt, and vanilla until creamy.
- Slowly add the powdered sugar.
- Roll into 36 small balls.
- Place a peanut butter ball between 2 pretzels and press together.
- Melt the chocolate according to the package directions.
- Stir until melted and creamy.
- Dip each peanut butter filled pretzel in the melted chocolate.
- Use a fork to remove from the chocolate.
- Tap the excess chocolate off and place the pretzels on waxed paper to set.
- Spoon the extra chocolate in a plastic ziplock baggie and cut the tip off.
- Drizzle on the peanut butter pretzels.
- Let set.
- Store in a sealed container.
- Makes 36 pretzels.
Managing Chocolate Viscosity and Temperature Control
Working with compound chocolate melting wafers requires maintaining a precise ambient workspace temperature around 68 degrees Fahrenheit to prevent premature thickening. When melting both the white and dark wafers, use a double boiler over very low heat rather than full microwave power to protect the cocoa butter structure from seizing. Tap the dipping fork gently against the rim of the bowl to sheer off excess coating, creating an even layer that will set firmly within ten minutes on waxed paper without pooling at the base.
Adapting Ingredients for Special Diets
Modifying this confection for different dietary requirements involves simple swaps that maintain the structural integrity of the filling. Replace the standard dairy butter with an equal volume of refined coconut oil solidified to room temperature, which preserves the emulsion when beaten with the peanut butter and powdered sugar. Ensure the marshmallow cream does not contain gelatin if preparing the batch for vegetarian guests, checking alternative brands that utilize plant-based stabilizers.
