Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Beat the peanut butter in a bowl until it’s softened up a bit. Melt the white chocolate in bowl over (but not touching) a pan of simmering water or in short blasts in the microwave. Gradually mix in the chocolate and icing sugar into the peanut butter with a good pinch of sea salt. Put the mix in the fridge for 30 minutes to firm up. Scoop out tsps of the mix then use dampened (or lightly oiled) hands to roll into about 40 balls. Put in the freezer for at least 20 minutes to harden.
Put the pretzels in a freezer bag and bash with a rolling pin to crush, but don’t make the pieces too small. Put in a shallow bowl.
Once the balls are solid and cold, drop them into the melted dark chocolate, then quickly into the pretzel pieces (the chocolate sets quickly so you need to work fast). Put on a baking sheet lined with baking paper and leave to harden. Pack into bags or boxes.