Chocolate Peanut Butter Pretzel Hearts
  • ¾ cup creamy peanut butter (I used unsalted)
  • ¼ cup margarine (I used Earth Balance Vegan Margarine), softened or melted
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ⅛ teaspoon salt
  • 1 tablespoon plain milk alternative, any type (or as needed)
  • 12 ounce bag of semi-sweet chocolate chips (I use TJ’s. Ghirardelli’s are made without milk, but for milk allergy-friendly, try Enjoy Life brand or Tropical Source’s dairy-free version)
  • 1 bag smallish twisted pretzels (I used spelt ones, you can use regular, GF, whatever you like!)
  1. In a large bowl, combine the PB, margarine, and vanilla. Sift in the powdered sugar and salt, and mix until homogenous. You want the dough to be somewhat stiff and easy to shape, but if it is too stiff (may depend on your PB) add 1 tablespoon of milk alternative, or more as needed. If it is actually too sticky, pop it into the fridge to chill for 30 minutes or so.
  2. Melt the chocolate chips in a bowl (I usually just start with half of them and melt more as I need them). Roll a small ball of the PB mixture, place it on top of a pretzel, and smash it down with another pretzel, making sure to line the two pretzels up. If desired, fill in with additional PB to further shape like a heart.
  3. Dip the PB pretzels in the chocolate, ensuring that they are coated. Lift them out with a fork, tapping the fork several times on the bowl to smooth the chocolate a bit and get rid of excess chocolate (unless you like excess chocolate!). Place them on a silpat or wax paper lined baking sheet, and pop them in the freezer for about 15 minutes to chill and harden. Store in the fridge.
  4. *You can also shape the PB dough itself into balls or heart shapes, for some chocolate-dipped confections sans pretzels.
Recipe by Go Dairy Free at