3/4 cup Trader Joe’s Crunchy Cookie Butter
1 1/2 cup crushed pretzels
1/2 cup milk chocolate chips
In a medium bowl, combine the cookie butter and crushed pretzels together. Chill for about 10 minutes, then using tablespoonfuls, form into 1″ balls onto a baking pan lined with parchment paper. Place the pan in the freezer for about 30 minutes. About 5 minutes prior to removing from the freezer, melt all your chocolate chips, so it is warm and gooey, and ready to coat your pretzel balls. My preferred way of melting chocolate is to use the double boiler method. Remove the pretzel balls from the freezer, and quickly dip each one in the melted chocolate to coat, then place back on the parchment paper. Put all the pretzel balls coated in chocolate back in the freezer or another 30 minutes, or until set.
Oh this is so delicious, but I’m easy please when it comes to dessert. The girls and I made this together and it is inspired by this recipe. I changed it because True is allergic to peanut butter, and I thought cookie butter would be a good substitute. Also, since I made the switch to cookie butter, I decided to leave out the sugar and butter the Martha Stewart recipe called for because it just didn’t seem necessary, and indeed in my version it definitely wasn’t needed. These cookies are totally not healthy, but they are so good! If you want to indulge in a little bit of “low-nu” (low nutrition), make these!