Cho­co­late Peanut But­ter Pret­zel Blocks

Western Living - - FOOD -

Cho­co­late blocks are a step eas­ier than truf­fles—a lit­tle like home­made two-bite cho­co­late bars. You could add chopped toasted nuts, co­conut and/or dried fruit in place of the pret­zels, but their crunch and salt make the cho­co­late-peanut but­ter combo ir­re­sistible. These are far less finicky than peanut but­ter cups, but hit all the same notes.

3 cups cho­co­late chips or chopped cho­co­late 1 cup peanut but­ter, smooth or crunchy 1 to 2 cups small or stick pret­zels

1. In a medium bowl, melt cho­co­late and peanut but­ter in the mi­crowave or over a pot of sim­mer­ing wa­ter, stir­ring un­til melted and smooth.

2. Put pret­zels into a seal­able bag, seal and roughly crush with a rolling pin or can, leav­ing some big­ger pieces—you want a range from big to small. Stir pieces into cho­co­late mix­ture and pour into a parch­ment-lined 8- or 9-inch square pan. Chill in fridge un­til set. Let sit at room tem­per­a­ture for a bit to make them eas­ier to cut into small bars or squares. Makes about 5 dozen small blocks.

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