If you can't find peanut butter-filled pretzels, you can always use regular pretzel nuggets. Store-bought soft caramels make this recipe quick and easy, but if you have more time you can always make your own caramel in advance. I recommend this Soft Caramel recipe, but you can choose your favorite from this list of caramel candies.
Yield: about 50 pieces
- 14 ounces soft caramels (about 50 pieces)
- 50 pieces peanut butter-filled pretzel nuggets
- 12 ounces semi-sweet chocolate, or chocolate candy coating
- 1/3 cup chopped, salted peanuts
1. If you're using store-bought caramels, first unwrap them. Using a rolling pin and cutting board, roll one caramel until it is a thin square. Place a pretzel nugget in the middle of the caramel and fold the caramel around the nugget so that it's entirely covered.
2. Repeat with the remaining caramels and pretzel nuggets until all of the pretzels are covered with a layer of caramel.
3. Melt or temper the chocolate. If you plan to keep the candies in the refrigerator, just melting the chocolate is fine. But if you want the chocolate to stay shiny and hard at room temperature, I recommending tempering the chocolate instead. Alternately, you can use chocolate candy coating as a shortcut instead of tempering the chocolate.
4. Using forks or dipping tools, dunk a caramel-covered pretzel in the melted chocolate. Remove it from the chocolate and place it on a foil-covered baking sheet. While the chocolate is still wet, sprinkle the top with a pinch of chopped peanuts. Repeat until all of the pretzels are covered in chocolate and nuts.
5. Refrigerate the tray to set the chocolate, then serve. Store Caramel Peanut Pretzel Bites in an airtight container for up to a month.