Ingredients
Scale
- ½ bag mini pretzel twists
- 1 cup pumpkin spice cookie butter
- 1 cup salted caramel peanut butter
- ½ cup mini marshmallows
- 3 cups dark chocolate or carob chips
- ½ cup white chocolate chips
- 2 ½ tablespoons vegetable oil, divided
Instructions
- Spread the pretzel twists on a parchment lined baking sheet. Spread 1 tablespoon of either the pumpkin spice cookie butter or salted caramel peanut butter onto a pretzel. Top with a couple mini marshmallows if desired, followed by another pretzel. Press together gently so the butter forms a seal. Repeat with remaining pretzels and butters.
- Once all the pretzels are filled, melt the chocolate or carob chips with 2 tablespoons of vegetable in the microwave in a microwave safe bowl in 30 second increments, stirring in between, until fully melted. Dip half of each pretzel sandwich into the mixture and place back on the parchment to set.
- Melt the white chocolate chips with the remaining ½ tablespoon vegetable oil in the microwave in a microwave safe bowl in 30 second increments, stirring in between. Using a fork or spoon, drizzle the white chocolate over the pretzel sandwiches.
- Allow to set completely. Store in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 2 minutes