If want to make my dad happy, all I need to do is make him something with peanut butter in it. He puts peanut butter in his oatmeal, on his ice cream, in his smoothies, on his sandwiches, on dried apple slices, and just plain on a spoon. He likes peanut butter in savoury dishes, sweet dishes, and everything in between. He makes his own all-natural, sugar-free peanut butter. Peanut butter is his middle name.
My dad is also crazy for pretzels. Nutso. Skinny sticks, rods, thick sourdough traditional, broken pieces, honey wheat twists, soft pretzels? All of ‘em. He loves them all.
Chocolate? Yes, please. He would love some.
You could say this recipe I’m sharing today was made for him. It was. It has all of his favourite things (except popcorn. I couldn’t quite figure out how to fit popcorn in here.)
Snacks don’t get much simpler: super thin pretzel crackers are sandwiched around your favourite creamy peanut butter then dunked in your chocolate du chois. Dark chocolate, milk chocolate, semi-sweet, white? You betcha. Dunk away. The hardest part of the whole process is waiting for the chocolate to firm back up so it doesn’t drip down your fingers when you eat the finished snacks. I let the chocolate solidify at room temperature to avoid getting funky looking (but harmless) spots. If you’re in a hurry (and I have been, so I understand) you can pop the tray in the refrigerator to speed up the process. It might make the chocolate look a wee bit funny, but it won’t change the flavour. You decide!
This is the perfect after-school, mid-day, or movie-watching snack. I could argue that the peanut butter is full of protein and helps keep you full longer. I could, but I’d rather tell you that the creamy peanut butter, snap of the smooth chocolate, and crunch of the whisper thin pretzel crackers are the ultimate combination. I think my dad will agree.
- There are several brands of pretzel crackers in stores. I tested this recipe with Rold Gold Original Pretzel Thins. I believe any brand would work, but be sure to pick a plain one, not a three cheese, or rosemary garlic one. Both lovely, I’m sure, but not with chocolate and peanut butter.
- Speaking of peanut butter. Pick whichever brand of smooth peanut butter you like best. If I’m not using homemade, I prefer Peanut Butter and Co.’s Smooth Operator or Once Again Nut Butter’s Creamy. This is not a job for crunchy peanut butter. The pretzel crisps are delicate enough that you don’t want to provide the fulcrum point pieces of peanut would create. Keep it smoooooooth here.
- Chocolate. We are a house divided. My eldest son and I prefer dark chocolate. Everyone else seems to be on the milk chocolate train. Feel free to use whichever you like. I recommend keeping the small amount of coconut oil or shortening called for in the recipe whichever chocolate you choose. It helps it stay shiny and pretty when it firms back up.