Go Back
Print

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