Peanut Butter Pretzels in 50 Minutes

Instructions:

1. Sift your sugar. Place the 90g of confectioners' sugar into a bowl through a fine mesh sieve. Note: This prevents tiny white lumps from ruining the filling texture.
2. Combine the core. Mix the 125g peanut butter, 28g softened butter, 1/4 tsp salt, and the sifted sugar in a medium bowl. Stir until a stiff dough forms.
3. Chill the filling. Place the mixture in the fridge for exactly 15 minutes. Note: This makes it much easier to handle and roll into balls.
4. Portion the bites. Scoop about 1/2 teaspoon of filling and roll it into a small ball between your palms. Repeat until you have 45 balls.
5. Build the sandwich. Place one peanut butter ball on a mini pretzel twist and top with a second pretzel. Press down gently until the filling reaches the edges.
6. Freeze the snacks. Put the assembled pretzels in the freezer for 15 minutes. Note: Cold pretzels help the chocolate set instantly when dipping.
7. Melt the coating. Combine 280g chocolate wafers and 5ml coconut oil in a bowl. Microwave in 30 second bursts until silky smooth.
8. Dip with precision. Drop one pretzel into the chocolate, flip with a fork, and lift. Tap the fork on the side of the bowl to remove excess.
9. Set the chocolate. Place the dipped Peanut Butter Pretzels back on the parchment paper. Let them sit for 30 minutes until completely firm.