Peanut Butter Pretzel Toffee Bites

When you go to Dairy Queen do you have a hard time deciding between the heath bar and the peanut butter cup blizzards? Me too!! You are going to LOVE these!! Don't like peanut butter, pretzels, toffee and chocolate? You need counseling.

I made these with my kids the other day and they had a blast helping me dip them and then decorate them with sprinkles, and I thought "this would be such a fun Easter activity" so I'm rushing to post this just in case you want to make these with your families, grandkids, etc etc on Easter!! You could even shape the peanut butter balls into easter egg shapes. These are super easy and perfectly caramely, sweet, salty and chocolatey.

Doesn't get much better than that!

Peanut Butter Pretzel Toffee Bites

Print Recipe

This makes about 5-6 dozen, depending on how big you roll your peanut butter balls.

1/2 cup (1 stick) Butter, at room temperature

2 cups Confectioners’ Sugar

2 cups creamy Peanut Butter

1 Tablespoon Vanilla

2 cups (about 10 ounces) finely chopped pretzel sticks (I used my food processor or you could chop them in a bag with a rolling pin.)
1 cup Toffee Bits, or Heath Almond Brickle Bits
1 pounds milk/semisweet chocolate (I used a combination of milk chocolate almond bark and semi-sweet chocolate chips)

2 Tablespoons Butter Flavor Shortening

Chocolate/Colorful Sprinkles and Toffee Bits for decorating

1.  In a large bowl, using a hand-held electric mixer set at medium speed, beat together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla. Beat in the peanut butter until combined. Using a large rubber spatula, fold in the pretzel sticks and toffee bits.

2. Roll the mixture into 1-inch balls. Place on a parchment paper–lined baking sheet. Cover the peanut butter balls with plastic wrap and freeze until they are very firm, about 30 minutes.You should get about 5 or 6 dozen, depending on how big you roll your balls. I got exactly 60. 

3. In a double boiler, melt your chocolate.

Stir in the shortening.

4. Working with one ball at a time, quickly dip it in the melted chocolate, rolling it around to coat it completely. I like using a fork, then tapping the fork on the side of the pan to remove excess chocolate.   Immediately sprinkle the peanut butter balls with sprinkles/toffee bits and place on the parchment-lined baking sheets to harden. These dry quickly, so you really need to sprinkle fast! Good thing I had some highly skilled kitchen helpers.

Aren't these the cutest? My kids liked using the colorful sprinkles best, which is what made me realize how fun these would be to make for Easter!

My favorites were the toffee bit covered ones, oh yummmmmmm.

Recipe Source: Adapted from Sticky Chewy Messy Gooey Treats for Kids and Ivillage