tastes like a Reese’s cup… but also has that salty pretzel crunch 🤤 3 ingredients. no-bake. no gluten or dairy. no brainer.
The pretzels are cauliflower pretzel sticks, which is how these stay gluten-free, and they go in broken in half so there is crunch in every bite rather than one long stick. Melt white chocolate with a little coconut oil, stir in the peanut butter and the pretzels, then spoon into a silicone muffin pan and push the pretzels out toward the edges to leave a hollow in the middle for the jelly beans. Fifteen minutes in the freezer, then the fridge.
In a medium sized pyrex bowl, melt your chocolate with coconut oil and mix until smooth.
Add in your peanut butter and mix.
Take your pretzel sticks and break them in half. Mix into the chocolate/peanut butter.
Spoon the mixture into the silicone cups, spreading the pretzels to the side to make a little center area for your jelly beans. Place 4 in the center.
Freeze for 15+ minutes, transfer to the fridge, and enjoy!
