Peanut Butter Pretzel Balls

Directions

Place pretzels in a large zip-top bag and use a wooden spoon or spatula to crush the pretzels into small pieces but not crumbs. Set aside.

In a medium bowl, whisk together peanut butter and 3 tablespoons coconut oil until smooth. Add the sugar in 2 parts, stirring to combine. It takes a little force. You can also use your hands to knead it together until it becomes smooth. Fold in the crushed pretzels.

Use a melon baller or teaspoon measure to scoop the mixture. Roll each scoop in your hands and shape into balls. Place each on a baking sheet or large plate lined with parchment paper. Keep in the freezer until slightly firm, about 25-30 minutes.

Fill a small saucepan with a little water and bring to a simmer. Place the chocolate chips into a small, heat-proof bowl and place on top of the saucepan until the chocolate is melted, stirring often, about 3-5 minutes. Let it cool slightly.

Remove peanut butter balls from the freezer and dip each into the cooled chocolate. Allow excess to drip off.

Place on a clean parchment-lined pan or plate. If they get too soft to work with, place the peanut butter balls back in the freezer to harden slightly, then dip in chocolate. Let stand at room temperature for 1 hour or until just slightly set.

Place the peanut butter chips and the remaining 2 teaspoons of coconut oil in a small, heat-proof bowl. Place over a saucepan with simmering water until melted and smooth, stirring often, about 3-5 minutes. Use a spoon to lightly drizzle over the chocolate. Let sit uncovered overnight to set or place them in the refrigerator for at least 15 minutes until set and crisp.

Make-ahead tip: Make these up to 3 days ahead of time. Just make sure you don’t eat them before your party!