These peanut butter pretzel buckeyes are naturally sweetened and gluten-free. The perfect dessert for everyone to enjoy!
1 cup creamy, no-stir peanut butter
1/2 cup + 1 Tablespoon powdered peanut butter
1 Tablespoon maple syrup or honey
1 cup chocolate chips
1/2 cup Glutino pretzel twists
In a medium bowl, combine peanut butter, powdered peanut butter, and maple syrup. Mix until smooth. Set bowl in the freezer for 15 minutes.
Line a baking sheet or plate with wax paper. Remove bowl from the freezer and portion out the mixture with a small cookie dough scoop or spoon, about 1 tablespoon at a time. Use your hands to roll the scoops into balls and place on the wax paper-lined baking sheet. Once finished, place the baking sheet into the freezer.
Crush the pretzels – I poured them into a plastic bag and used a can for smash them up. Don’t crush them to the point where they become a powder, just enough to break them up a bit. Pour the crushed pretzels into a bowl.
Melt the chocolate.
Remove the balls from the freezer and dip them in chocolate, leaving just the top exposed. Quickly dip them into the pretzels and place back onto the baking sheet.
Store in the refrigerator until you’re ready to enjoy!