Crunchy Salty Sweet

I recently had a debate with my co-workers about the best candy bar. Obviously this is a subjective topic, but the instant I heard 3 Muskateers I couldn’t handle my outrage. There is absolutely nothing about a 3 Muskateers that makes it THE BEST CANDY BAR! Sure, if someone gave me one I’d eat it, but in the gigantic world of candy, how can one choose that?! But anyways…

My favorite candy bar is Nutrageous. Given my crunchy/salty/sweet needs, this just fits the bill. A couple of my friends have also added to this topic with another C.S.S. favorite – the Take 5. Basically anything with chocolate and peanut butter is delicious, add in a crunchy element and it is beyond. Which is why I HAD to make these delectable gems.

In a mixing bowl, mix together the peanut butter and 2 tablespoons of butter until combined.

Add in the sugars and vanilla and incorporate so you have no lumps. The mixture will be pretty thick.

Take 1 teaspoon of peanut butter mixture and roll it into a ball using your palms. If it is too sticky to roll into a ball, add some more sugar to the mix.

Take the peanut butter ball and smoosh it between 2 mini pretzels.

Place the pretzel sandwich onto a sheet tray. I sprayed mine with some cooking spray to be safe.

Continue this process until the peanut butter mixture is gone. You should get around 35 sandwiches, or more if you have any willpower at all and don’t eat half the mixture prior to sandwiching it.

Place the sheet tray into the freezer for 10-20 minutes, or until firm.

In the meantime, melt the chocolate and remaining 1 tablespoon of butter in a double boiler. You could also place a small bowl atop a pot with 1 inch of simmering water. Make sure the bottom of the bowl does not touch the water or the chocolate will seize.

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When the chocolate is melted, take each pretzel sandwich and dip half into the chocolate. Place back onto the sheet tray.

Continue until all sandwiches have been dipped, and place into the fridge or freezer until the chocolate has hardened.

Eat instantly.

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Adapted from: Two Tiny Kitchens

Makes: about 35-40 sandwiches

Prep: 20 minutes, Cook: 5 minutes, Total: 25 minutes

• 1 cup creamy peanut butter
• 3 tablespoons butter, softened, divided
• 1/2 cup powdered sugar
• 3/4 cup brown sugar
• 70-80 mini pretzels
• 1/2 bag semi-sweet chocolate chips

In a mixing bowl, mix together the peanut butter and 2 tablespoons of butter until combined.

Add in the sugars and vanilla and incorporate so you have no lumps. The mixture will be pretty thick.

Take 1 teaspoon of peanut butter mixture and roll it into a ball using your palms. If it is too sticky to roll into a ball, add some more sugar to the mix.

Take the peanut butter ball and smoosh it between 2 mini pretzels.

Place the pretzel sandwich onto a sheet tray. I sprayed mine with some cooking spray to be safe.

Continue this process until the peanut butter mixture is gone.

Place the sheet tray into the freezer for 10-20 minutes, or until firm.

In the meantime, melt the chocolate and remaining 1 tablespoon of butter in a double boiler. You could also place a small bowl atop a pot with 1 inch of simmering water.

When the chocolate is melted, take each pretzel sandwich and dip half into the chocolate. Place back onto the sheet tray. Continue until all sandwiches have been dipped, and place into the fridge or freezer until the chocolate has hardened.