Pretzel Sweet Hearts

Today I made Pretzel Sweet Hearts!

These are tasty little bites that have dark chocolate, pretzels and peanut butter!  I thought of the idea after making our EarthQuake Barz that have layers of chocolate chip cookies, peanut butter and chocolate. The name is for the shape of mini pretzels as they look very much like hearts to me, also that peanut butter and chocolate are the long time "sweet hearts" of the salty pretzel! 

This recipe makes 25-30 Pretzel Sweet Hearts. I suggest making these for your own Sweetheart, Sunday football games, children's birthdays, or really any event! They're pop-able, easy to eat treats!

It's 6 layers of chumminess-yumminess and very easy to make at home.  

(sorry for the low quality photos, cell phones are only so capable.)

 Here's what you'll need:

12-16oz lb Dark Chocolate, Melted (semisweet morsels will work too but I prefer a fine Swiss chocolate)

2-3 cups Mini Pretzels - lightly crushed or chopped.

20-30 whole mini pretzels

1x recipe of peanut butter filling (see below)

1/2 sheet parchment paper 

1/2 baking sheet

1 offset spatula 

1 Ice cream scooper

1 chef's knife or pairing knife

Peanut Butter Filling

1 1/2 cups Peanut Butter (I used crunchy but smooth works well too)

1/2 cup Butter, unsalted, softened

3-4 cups 10X confectioners sugar

2 tsp vanilla

Pinch of salt

Using a mixer beat together ingredients in order written. 

Filling should not be sticky to the touch and thick like cookie dough.

To Assemble: 

Layers:

1 - Dark Chocolate

2 - Crushed Pretzels

3 - Peanut Butter Filling

4 - Crushed Pretzels 

5 - Dark Chocolate

6 - Whole Pretzels

Layout your piece of parchment on the baking sheet on a clean table top. Spread half of the chocolate on the parchment almost to the edge, making sure to keep it in the shape of a rectangle for easy and equal portioning. 

While chocolate is still "wet" place a generous layer of crushed pretzels. Make sure each pretzel is at least half way in the chocolate so that they will remain stuck to the chocolate. Let the chocolate set. (about 5-10 minutes. To speed up the process, place chocolate in the refrigerator. Be careful not to let it set too long!)

Once chocolate is set, use the ice cream scooper to scoop the peanut butter evenly on the chocolate. Take some extra powdered sugar on your hands to keep from sticking to the peanut butter and flatten it out to create an even layer on top of the chocolate. Using the remaining crushed pretzels, sprinkle them evenly on the peanut butter fill and press the pieces in just slightly so they will not come loose. 

This is 4 of the 6 layers involved. It's the chocolate layer on the bottom, crushed pretzels, peanut butter filling and then the next layer of pretzel pieces pressed into the peanut butter filling. 

Use the rest of your melted chocolate spread it evenly across the top of the peanut butter/pretzel filling later. Before the chocolate sets, place the whole pretzel pieces in a organized manner "like little soldiers."  The layer should fit about 30 whole pretzels on top. Each one of these pretzels represents one Pretzel Sweetheart. 

Before the chocolate sets, score (cut about 1/4 inch down) the top so the chocolate will not crack incorrectly once set. Once the chocolate sets fully, you can completely cut out each little square. These should be stored on a covered sheet tray or in an airtight container in the refrigerator. 

Until next time,

 HAPPY BAKING!