Peanut Butter + Chobani + … PRETZELS.
Peanut butter has long been seen as the perfect compliment to jelly. And while we’re huge fans of the two sticking together in flavor matrimony, we’re starting to think that the almighty pretzel might just give that jelly a run for its money. Hey, a little healthy competition never hurt anybody, right? Not even a little nut butter…
Introducing our latest and greatest snack of choice: homemade Peanut Butter Yogurt Covered Pretzels. No, not the kind you scoop out of the oversized candy bin. The kind that you hand-dip in Chobani, peanut butter, vanilla and (to round it all out as a perfect dessert-like treat) some confectionary sugar. There you have it – Peanut Butter Yogurt Covered Pretzels – the latest in flavor romance.
It’s as simple as this: blend your four ingredients together; dip a large handful of mini pretzels in the frosting; heat briefly in the oven, pop ‘em in the freezer, remove and enjoy.
2 dozen small pretzels
1/2 C Vanilla 0% Chobani Greek Yogurt
1 C confectioners’ sugar
Add peanut butter (as much or as little as you’d like!)
1. In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
2. Preheat oven to 200°F.
3. Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
4. Once all pretzels are coated, turn the oven off and place the wire rack and cookie sheet in the oven for 5-6 minutes (the remaining warmth is all you need to bind the frosting to your pretzels).
5. Remove pretzels from oven and place rack in freezer. Allow frosting to harden for 3-4 hours, remove, and enjoy. (Depending on length of freezing time, pretzels may melt slightly when removed — just devour immediately!)