Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 2 tbsp (28g) unsalted butter, softened
  • 1.5 cups (180g) powdered sugar, sifted
  • 1 cup (60g) pretzel twists, finely crushed
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 1 tsp (5g) coconut oil
  • 1 tsp flaky sea salt

Instructions:

  1. Combine the softened butter and creamy peanut butter until the mixture is pale and completely smooth.
  2. Gradually mix in the powdered sugar until a stiff, non sticky dough forms.
  3. Stir in the crushed pretzels by hand to keep the pieces intact.
  4. Scoop and roll into 24 even spheres, roughly 2.5cm in diameter.
  5. Place on a lined tray and freeze for 20 minutes until firm to the touch.
  6. Combine chocolate chips and coconut oil over a double boiler until glossy and liquid.
  7. Use a fork to submerge each ball in chocolate, tapping off the excess.
  8. Sprinkle flaky sea salt on top while the chocolate is still wet.
  9. Refrigerate for 25 minutes until the shell is hard and matte.