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Chocolate Chili Pepper Pretzels

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These original recipe chocolate dipped pretzels are unique in every way. Sweet, salty and crunchy with a kick of Southwestern heat. ​

Chocolate Chili Pepper Pretzels


  • 1 bag large pretzel rods
  • 2 lbs high quality bittersweet chocolate, chopped
  • ½ cup sugar
  • ½ cup fresh water
  • 2 Red Fresno chili peppers, seeded, ribs removed and minced.
  • 1 cup creamy Skippy peanut butter
  • ¼ cup Mexican Crema
  • 2 Tablespoons sea salt
  • Cooling rack


  1. Melt chocolate slowly in double boiler
  2. In a separate sauce pan, combine the sugar and water together over medium heat and cook until the sugar is dissolved and slightly thickened
  3. Fold in the chili peppers and turn heat off
  4. Combine the peanut butter and Mexican Crema in separate bowl
  5. Dip pretzels in the melted chocolate.
  6. Shake off excess and place on the cooling rack. Drizzle with sea salt as desired
  7. Allow chocolate to set
  8. Drizzle the chili syrup and peanut butter crema sauce over the pretzles
  9. Cool the pretzels in refrigerator for 30 minutes to set and serve immediately

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