Chocolate Peanut Butter Pretzel Blocks

Chocolate blocks are a step easier than truffles—a little like homemade two-bite chocolate bars. You could add chopped toasted nuts, coconut and/or dried fruit in place of the pretzels, but their crunch and salt make the chocolate-peanut butter combo irresistible. These are far less finicky than peanut butter cups, but hit all the same notes.

  • By Julie Van Rosendaal
  • December 5, 2017
Image Author: Kyoko Fierro / Food Styling: Lawren Moneta / Prop Styling: Nicole Sjöestedt
  • Yield: Makes about 5 dozen small blocks


3 cups chocolate chips or chopped chocolate

1 cup peanut butter,  smooth or crunchy

1 to 2 cups small or stick pretzels


1. In a medium bowl, melt chocolate and peanut butter in the microwave or over a pot of simmering water, stirring until melted and smooth.

2. Put pretzels into a sealable bag, seal and roughly crush with a rolling pin or can, leaving some bigger pieces—you want a range from big to small. Stir pieces into chocolate mixture and pour into a parchment-lined 8- or 9-inch square pan. Chill in fridge until set. Let sit at room temperature for a bit to make them easier to cut into small bars or squares.

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