Ingredients
- 3/4 cup Dark Chocolate
- 1 tsp Coconut Oil
- 12 whole Gluten-Free Pretzel Twists
- 1/4 cup Peanuts
Peanut butter filling
- 6 Tbsp Creamy Peanut Butter
- 3/4 whole Vanilla Protein Powder 3/4 scoop
- 1 1/2 Tbsp Pure Maple Syrup
- 3/4 Tbsp Coconut Oil
Caramel
- 1/3 cup Cashew Butter
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil Melted
- 1/2 tsp Pure Vanilla Extract
- 1 whole Collagen 1 scoop
Instructions
- Mix pb filling ingredients together and pour into mini silicone muffin pan or square pan (linked above)
- Place one pretzel twist in, and set in the freezer
- Make caramel by whisking all ingredients together until gooey
- Pour overtop pb/pretzel layer and use a sprayed spoon to spread evenly
- Place peanuts overtop
- Freeze for 1 hour
- Melt chocolate & coconut oil together in 30 second intervals
- Use a fork to dip each candy square into melted chocolate, then place on parchment paper, and back to the fridge for a few minutes until chocolate hardens
- Enjoy!
- Store in the fridge
Notes
You'll have leftover chocolate. Store in an airtight container in the fridge until you need melted chocolate again! you can omit the collagen if you'd like. It adds a bit to the gooeyness of the caramel, but it will be fine without it