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Our 3 Favorite Chocolate Pretzel Rod Recipes

Our 3 Favorite Chocolate Pretzel Rod Recipes

Not only do Fatty Sundays chocolate covered pretzels make great snacks on their own, but they also make fantastic additions to recipes that call for a palate-pleasing combo of sweet and salty yumminess! Here are our three favorite recipes using chocolate covered pretzel rods. These treats are prefect to bake at home or as a special gift to bring over to a friend’s place. 

Chocolate Covered Pretzel Peanut Butter Brownies

Ingredients: (for the brownies)
Your favorite boxed brownie mix (for the frosting)
½ cup salted butter, softened to room temperature
1 cup creamy peanut butter
1-2 cups powdered sugar (for the tops of the brownies)
6 of your favorite Fatty Sundays chocolate covered pretzels chopped into small pieces (Hint: We recommend one of our Sprinkle or Toffee Fatty Sundays).

Directions: Make the brownies according to package directions and allow to cool. Then make the frosting by creaming the peanut butter and butter on medium speed with a mixer. When the mixture is smooth, slowly add the powdered sugar and mix under smooth and silky. Once the brownies are completely cool, frost the tops with the peanut butter frosting. Then put the crushed Fatty Sundays pretzel pieces on top, carefully and gently pressing down so they stick to the frosting.

Chocolaty Peanut Butter & Pretzel Granola Bars

2 cups rolled oats
¼ cup pecans, chopped
¼ cup butter
¼ cup brown sugar
¼ cup maple syrup
¼ cup peanut butter
2 teaspoons vanilla extract
½ teaspoon salt
¾ cup puffed rice cereal
¾ cup chopped Fatty Sundays chocolate covered pretzels
(Hint: We recommend mixing in our PB + J Fatty Sundays)
¼ cup dark chocolate chips

Directions: Preheat oven to 375 degrees. Spread oats and pecans on baking tray and roast for about 10 minutes until golden brown. In a sauce pan on medium heat, mix together the butter, sugar, maple syrup and peanut butter. Once warmed, remove from heat and add the salt and vanilla. In a large bowl, mix together the oats, pecans, puffed cereal, pretzels and chocolate chips. Add in the warm peanut butter mixture and stir to coat everything. Then transfer the mixture to a foil-lined 9x9 baking pan. Place a piece of foil over the top of the bars and pat down firmly. Freeze the bars for 30 minutes. Cut into bars and enjoy!

Chocolate Covered Pretzel Cookies

1 cup flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
1 cup brown sugar, packed
½ cup white sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 cup of your favorite Fatty Sundays chocolate covered pretzels, chopped
(Hint: We recommend our Cookies + Cream Fatty Sundays)

Directions: Mix the flour, baking soda and salt together in a bowl and set aside. In another bowl, add the butter and mix on medium speed using a mixer. Add the brown sugar and white sugar and beat until creamy. Then beat in the egg, egg yolk and vanilla. Then with the mixer running on low, add the pretzel pieces and mix for a few seconds until combined well. Cover the dough and place in refrigerator for at least ½ hour. Preheat oven to 325 degrees. Using a tablespoon, drop the dough onto a baking pan covered with baking paper. Bake the cookies for about 10 minutes or until lightly browned with slightly puffy centers.



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