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Peanut Butter Cup Stuffed Pretzels Recipe

American · Appetizer · 37 min total

Soft pretzels get a sweet surprise inside: a creamy peanut butter cup. Perfect for a game day snack or a fun dessert.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 8 mini peanut butter cups, unwrapped
• 1/2 cup baking soda
• 1 large egg, beaten
• Coarse sea salt for sprinkling

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let stand 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter; stir until dough forms. Knead on a floured surface for 5 minutes until smooth. Place in greased bowl, cover, let rise 30 minutes.
3. Preheat oven to 450°F. Line a baking sheet with parchment paper.
4. Punch down dough. Divide into 8 equal pieces. Flatten each piece into a 4-inch circle. Place a peanut butter cup in the center. Fold dough around it, pinching seams to seal. Roll into a ball, then shape into a pretzel twist: roll into a 12-inch rope, form a U, cross ends, and press onto bottom of U. Place on prepared sheet.
5. Bring 10 cups water and baking soda to a boil. Carefully lower each pretzel into boiling water for 30 seconds. Remove with slotted spatula, drain, and return to sheet.
6. Brush pretzels with beaten egg and sprinkle with coarse salt.
7. Bake 12-14 minutes until deep golden brown. Cool on wire rack. Serve warm.

Tips

• For extra chocolate flavor, use dark chocolate peanut butter cups.
• Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in oven at 350°F for 5 minutes.

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