Chocolate Winners and PB Chocolate Hearts Recipe

For starters, so many wonderful comments for the giveaway!  I am still going through them all to see if we can’t address some favorites.  I noticed that PB and chocolate was an overwhelming favorite, so for those of you who don’t have a complementary box of Premium Chocolates coming to you, then perhaps the little recipe idea below will spark your fancy.

As for those winners … I selected two commenters using and both just happen to be bloggers … Congratulations to:

Commenter #188 – Vicki of Food Allergy Life – “One of my favorite combos is chocolate/mint!”

Commenter #261 – Katy of Legally Vegan – “Mmmm, I love dark chocolate, chocolate and caramel, and peanut butter and chocolate.”

These two lucky ladies will receive a box of chocolate from Premium Chocolatiers for Valentine’s Day!  However, for Katy and everyone else who loves the combo of PB anc chocolate, I have a fun and tasty Valentine’s Day confection idea.

I was inspired by The Hungry Mouse, but since I keep a dairy-free house, no Reese’s are to be found.  So instead, I used the recipe for Peanut Butter “Truffles” from my book, Go Dairy Free, and altered it just a bit to make these pretzel treats!


Please forgive my shotty confection skills, as you can tell, I am very new at this, and mine didn’t come out (even close to) picture perfect.  But, I am sure most of you have far better skills in the kitchen than I do, and this idea is too fun to pass up! I made them for the Valentine’s Day Blogger Exchange.

Peanut Butter Pretzel Chocolate Hearts

Recipe adapted from Go Dairy Free: The Guide and Cookbook

  • 3/4 Cup Creamy Peanut Butter (I used unsalted)
  • 1/4 Cup Margarine (I used Earth Balance Vegan Margarine), softened or melted
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Powdered Sugar
  • 1/8 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 that happened to be on sale, you can use regular, GF, whatever you like!)

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.

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, and add some shape.  I was having a bit too much fun with this and added to the heart-like shape before dipping  …

Peanut Butter Hearts Awaiting a Chocolate Dip

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.

You can also shape the PB dough itself into balls or heart shapes, for some chocolate-dipped confections sans pretzels.  I did both …

Peanut Butter Chocolate Pretzel Hearts

*I also coated some in dark chocolate (a bar I melted down) and white chocolate would probably be lovely.

Yield: Honestly, I have no idea.  I was having far too much fun and making a huge mess. I also “sampled” several of them and had to stop (saving the rest to finish tomorrow) as it was just getting too late and my sugar-high too out of control.  But if you make them, be sure to let me know!