Chocolate Peanut Butter Pretzel “Cheese Ball”

Continuing with dip week (it’s even got its own theme song!), I present this chocolate peanut butter pretzel “cheese ball.” In quotes because it’s a play on a savory cheese ball, but really this is a cross between a dessert dip and gloriously thick frosting.

And if you think this sounds like heaven, you are right. Some cream cheese adds a tangy edge to an otherwise always–winning combo of peanut butter and chocolate, and I couldn’t resist throwing some pretzels in there for a bit of salty-sweet. It takes all of five minutes to make and requires no oven time, a major plus on these 90-degree days. Plus it travels well and is easy to share, which makes it a perfect picnic dessert. Except then you might have to share, and let’s just say I didn’t do too much of that … 

Chocolate Peanut Butter Pretzel “Cheese Ball”
Adapted from Like Mother, Like Daughter
Makes 4-6 dessert servings

– 8 ounces cream cheese, softened

– 1/4 cup brown sugar

-1/2 teaspoon vanilla extract

– 1-1/2 cups powdered sugar

– 1 cup creamy peanut butter (not the natural kind — it’s too runny)

– pinch of salt

– 1-1/2 cups mini dark chocolate chips, divided

– 1/2 cup crushed pretzels

1) In a large bowl, beat the cream cheese with electric mixers until it is smooth and creamy. Add in the brown sugar, vanilla, powdered sugar, peanut butter and salt, and mix until smooth and well combined. Stir in 1 cup of the mini chocolate chips. Refrigerate for 1 hour.

2) Combine the remaining 1/2 cup mini chocolate chips with the 1/2 cup of crushed pretzels on a large plate. Form the chilled peanut butter mixture into a large ball, then roll it in the chocolate chip-pretzel mixture. Place the ball in the freezer for 1 hour, or up to overnight (if freezing overnight, let thaw for 30 minutes before serving).

3) Serve with graham crackers, cookies, pretzels or banana slices.