These Chocolate Peanut Butter Pretzel Spider Webs are a fun take on my Chocolate Spider Webs.
Pretzels pair so nicely with chocolate and peanut butter pairs so well with chocolate. Therefore, if you put the three together, you get a very tasty pairing that makes for a delicious treat. Additionally, you may leave the peanut butter out or can add any other nut or seed butter you like.
These treats are kept in the freezer (or refrigerator) to prevent the chocolate from melting. Please keep them refrigerated until they’re ready to be enjoyed because the chocolate tends to melt rather quickly. When storing, I like to keep them in an airtight glass food container, separating each spider web with a layer of unbleached wax or parchment paper.
List of Ingredients:
3-tablespoons mini semi-sweet chocolate chips, 1/2 teaspoon avocado oil, 3 tablespoons creamy peanut butter, pretzel sticks, and dye-free sprinkles.
When selecting peanut butter, make sure it only has simple ingredients without palm oil or any of those unnecessary oils/ingredients. The ingredients should only contain peanuts (if unsalted). Additionally, some peanut butters contain some added salt-like the one shown here. Lastly, stir the peanut butter before using if some separation has occurred.
Optional: If your peanut butter doesn’t have salt, you may add a tiny bit of salt to the chocolate to help balance out the sweetness/flavors.
Step-by-Step Instructions:
Add 3 tablespoons of mini semi-sweet chocolate chips and 1/2 teaspoon avocado oil to a glass heat-safe microwavable bowl. Mix
Microwave for 20 seconds, remove and mix with a spoon.
Then, microwave for another 20 seconds, remove and mix with the spoon until the chocolate has melted. At this point, add 3 tablespoons creamy peanut butter (make sure it’s measured and leveled off-it’s exactly 3 tablespoons so the mixture won’t be too thick). Stir until the mixture is smooth and combined.
Note: If the peanut butter doesn’t have salt, may add a very small pinch. This is optional, but the salt does help balance the sweetness.
Transfer to a piping bag, or can use a zip-top bag (push the chocolate mixture to one corner, remove all of the air from the bag and zip the bag shut. Then, cut a small piece of the corner off to help create a piping bag). Here I made my own piping bag from unbleached parchment paper. Place the piping bag in a cup or a bowl to catch any drippings and set it aside.
Line a baking sheet with parchment paper. You will need 8 pieces of pretzel sticks to create one web. First, create a lower case “t” using four pretzel sticks. Then, add four more pretzel sticks in-between each stick to create a snowflake.
Pipe a thick round in the center where all the pretzel sticks meet. Make sure the chocolate is covering/touching all of the ends to ensure the pretzels stick to the chocolate (the chocolate will be acting as our glue).
Create thick rings or circles around the pretzel sticks. Make sure the chocolate rings are thick so they stick well and don’t fall apart.
Using a bamboo stick/skewer, or a toothpick, draw a line from the center of the circle to the end of the circle. Continue this process all around the circle to create a web.
Add desired sprinkles. Transfer the baking sheet to the freezer making sure the baking sheet is laying flat/straight so the webs don’t move around. Freeze until the chocolate has set and is firm-I like to keep mine in the freezer overnight.
Gently remove the spider webs from the parchment paper and enjoy.
Note: the chocolate does start to melt therefore, serve immediately and keep the rest in the freezer or refrigerator.
Short Video Tutorial:
Chocolate Peanut Butter Pretzel Spider Webs
A fun and tasty way to enjoy chocolate (peanut butter) pretzels.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: makes about 4 webs 1x
Ingredients
- 3 tablespoons mini semi-sweet chocolate chips
- 1/2 teaspoon avocado oil
- 3 tablespoons creamy peanut butter, stir before using as separation might naturally occur.
- pretzel sticks, about 32 pieces
- dye-free sprinkles, if using
Instructions
- Add 3 tablespoons of mini semi-sweet chocolate chips and 1/2 teaspoon avocado oil to a glass heat-safe microwavable bowl. Mix
- Then, microwave for another 20 seconds, remove and mix with the spoon until the chocolate has melted. At this point, add 3 tablespoons creamy peanut butter (make sure it’s measured and leveled off-it’s exactly 3 tablespoons so the mixture won’t be too thick). Stir until the mixture is smooth and combined.
Note: If the peanut butter doesn’t have salt, may add a very small pinch. This is optional, but the salt does help balance the sweetness.
- Transfer to a piping bag, or can use a zip-top bag (push the chocolate mixture to one corner, remove all of the air from the bag and zip the bag shut. Then, cut a small piece of the corner off to help create a piping bag). Here I made my own piping bag from unbleached parchment paper. Place the piping bag in a cup or a bowl to catch any drippings and set it aside.
- Line a baking sheet with parchment paper. You will need 8 pieces of pretzel sticks to create one web. First, create a lower case “t” using four pretzel sticks. Then, add four more pretzel sticks in-between each stick to create a snowflake.
- Pipe a thick round in the center where all the pretzel sticks meet. Make sure the chocolate is covering/touching all of the ends to ensure the pretzels stick to the chocolate (the chocolate will be acting as our glue).
- Create thick rings or circles around the pretzel sticks. Make sure the chocolate rings are thick so they stick well and don’t fall apart.
- Using a bamboo stick/skewer, or a toothpick, draw a line from the center of the circle to the end of the circle. Continue this process all around the rings to create a web.
- Add desired sprinkles. Transfer the baking sheet to the freezer making sure the baking sheet is laying flat/straight so the webs don’t move around. Freeze until the chocolate has set and is firm-I like to keep mine in the freezer overnight.
- Gently remove the spider webs from the parchment paper and enjoy.
- Note: the chocolate does start to melt therefore, serve immediately and keep the rest in the freezer or refrigerator.
Notes
- When selecting peanut butter, make sure it only has simple ingredients without palm oil or any of those unnecessary oils/ingredients. The ingredients should only contain peanuts (if unsalted). Additionally, some peanut butters contain some added salt-like the one shown here.Optional: If your peanut butter doesn’t have salt, you may add a tiny bit of salt to the chocolate to help balance out the sweetness/flavors.
- Stir the peanut butter well before using if some separation has occurred.
