PEANUT BUTTER CHOCOLATE PRETZEL BITES
2 cups semi-sweet chocolate chips, divided
12 tablespoons butter, divided
1 cup + 1 tablespoon peanut butter, divided
1 cup graham cracker crumbs
1 cup powdered sugar
20-25 small square pretzels
1 ½ teaspoons sea salt
Combine 1 cup of the chocolate chips, 4 tablespoons of the butter, and 1 tablespoon of the peanut butter in a small bowl. Microwave 1 ½ minutes, stopping after 30 seconds to stir, then again after 1 minute, until all of the chips are melted and chocolate is smooth.
In a large bowl combine graham cracker crumbs, the powdered sugar, the remaining cup of peanut butter. Melt the remaining 8 tablespoons of butter and add to the bowl. Mix to combine. Fold in the remaining cup of chocolate chips.
Line a 9” pie plate or an 8” square baking dish with aluminum foil, pressing the foil to hold the shape of the pan. Spray the foil with non-stick cooking spray. Press the peanut butter and chocolate chip mixture into the foil in an even layer. Top with the melted chocolate and spread evenly over the top to the edges. Sprinkle half of the sea salt on the chocolate.
Gently press the pretzels side by side over the top of the chocolate. Sprinkle the top with the remaining sea salt.
Refrigerate for 2-3 hours or set up in the freezer for 1 hour.
Cut into squares. Keep refrigerated after cutting for best texture.