Chocolate Peanut Butter Pretzel
Servings: 50 whole macarons
Ingredients
Filling
- 2/3 cup peanut butter (creamy)
- 1 stick unsalted butter (room temperature)
- 1 cup powdered sugar
- 1/4 cup pretzels (coarsely ground)
Topping
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1 tablespoon vegetable oil
- 1/2 cup crushed pretzels approximately
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat together the butter and peanut butter until completely combined
- Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy
- Add 1/4 cup of the ground pretzels and mix just until combined
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Topping
- Melt the semi-sweet and milk chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Remove the macarons from the fridge and dip the tops into the melted chocolate
- Sprinkle the tops of the macarons with the crushed pretzels
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes