Chocolate Peanut Butter Pretzel Pumpkins
This is the perfect sweet and salty treat for the Halloween or fall season! It's choc full of smooth chocolate-peanut buttery goodness and crunchy pretzels.
Equipment
- Silicone Pumpkin Molds
- 1 Gallon-Sized Plastic Bag
Ingredients
- 1 cup Peanut Butter & Co’s Dark Chocolatey Dreams Peanut Butter
- 1/3 cup maple syrup
- 1/2 cup almond flour
- 1 cup gluten free pretzels
- 2 1/2 cups gluten/dairy free dark chocolate chips
Instructions
- Make the peanut butter mixture by combining the maple syrup, peanut butter, and almond flour together in a mixing bowl.
- Place the pretzels in the plastic bag and crush them using a potato masher or the base of something hard.
- Add the crushed pretzels to the peanut mixture and mix well.
- Press the peanut mixture into the pumpkin silicone molds. Freeze for one hour.
- Melt the chocolate chips by placing them in a bowl and microwaving them in 30 second intervals, stirring after each one.
- Remove your pumpkins from the molds and dip each one in the melted chocolate. Place them on a small pan with parchment paper or a silicone baking mat.
- Freeze for 30 minutes.
- Enjoy! Keep in the freezer when not consuming.