Chocolate covered pretzels have a special place in my heart from having them with my dad when I was a kid. I wanted to amp them up a little, make them special. This little pretzel sandwich definitely hit the mark for me and they’re really easy to make as well. If you’d like to shake it up, you can change the nut butter and the sweeteners as you wish.
How far in advance can I make chocolate covered stuffed pretzels?
These keep really well, so you can make them a month in advance and store them in an airtight container at room temp.
Which pretzels did I use?
I tend to avoid wheat and gluten where possible, but I’m not intolerant of them like I used to be when I was younger. So, I used Biona Spelt Pretzels, but you can use any pretzel you’d like. Obvs avoid BBQ or Sriracha flavours unless you’re going for something whacky. 🙂
What’s the best way to store chocolate covered stuffed pretzels?
These store best in an airtight container at room temp. Tempered chocolate is always best stored at room temp as moisture accumulates on it when it’s stored in the fridge. If you’re not tempering the chocolate before dipping, then store them in the fridge as untempered chocolate won’t keep as well at room temp most times of the year – in temps over 22c. If you want them to keep longer, cover them completely in tempered chocolate, they will keep months.
Do they have to be covered in chocolate?
Dipping them in chocolate is not a necessity, but, c’mon, everything is better covered in chocolate! These are delicious as is, for sure. But, do yourself a favour, and at least eat some dark chocolate with them if you don’t want to dip them in chocolate. Dark or milk chocolate does so well with all these flavours, it’s criminal not to try it. If you don’t know how to dip things in chocolate, check out my free video tutorial here.
I use my own homemade dark chocolate to enrobe these, but you can use your fav chocolate and, if you want to learn how to temper your chocolate, click here.
Chocolate Covered Stuffed Pretzels
Almond Praline Filling
- 50 g almond butter
- 15 g maple syrup
- 10 g coconut sugar powdered
- 15 g cocoa butter melted
- 4 drops medicine flower vanilla extract
- 200 g dark or milk chocolate tempered
- Biona Spelt Pretzels or your favourite pretzel
- Sea Salt Flakes
- Whisk together all ingredients in a bowl until smooth.
- Place in the fridge for 2-5 mins just to semi set the mixture.
- It should be firm, but not set. If it's too firm, warm a little in the microwave or dehydrator to soften.
- Roll into small balls and press onto a pretzel, then press another pretzel on top to make a sandwich.
- Place all pretzels on a sheet tray lined with greaseproof paper and set in the fridge about 10 mins to firm.
- Dip either half or the whole pretzel sandwich in dark chocolate.
- Sprinkle a little sea salt onto the chocolate while it’s still liquid.
- Set in the fridge until firm, about 5 mins.
- Store in an airtight container at room temperature for up to 4 weeks.
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