Since we’re major fans of the chocolate-salt-nuts combo, we can’t believe we didn’t put these three Mouth-watering indie-gredients together sooner. What have we been doing with our lives?
Roni-Sue Chocolates takes Martin’s Handmade Pretzels (a New York City greenmarket staple and the only pretzels we can now eat), dips them in melted single-origin dark chocolate, then finishes with a drizzle of white chocolate. And when we say “dips,” we really mean “drowns.” You’ll never be able to eat a run–of–the–mill chocolate-covered pretzel again.
And we knew we had a superstar on our hands when we found ourselves begging Marc “Coop” Cooper of Coop’s Microcreamery to let us stock his delectable Hot Fudge Sauce. This dark, ultra-rich, ooey-gooey jar of nostalgia is made in small batches near Boston, using local dairy and high-quality chocolate. It has a cult following there for good reason; it tastes like the smack-dab center of a fresh-from-the-oven brownie.
To make the sandwich, toast your favorite slice of bread, slather with PB, add a sprinkle of crushed Chocolate-Dipped Pretzels and finish with a drizzle of Hot Fudge Sauce. A steaming mug of cocoa never hurt anyone, either.
Our favorite peanut butter to use here is CB’s Nuts Organic Creamunchy Peanut Butter – it’s slightly smooth, slightly grainy – the perfect texture for everyone. The PB adds a creamy base for the Chocolate-Dipped Pretzels to sink into, and the Hot Fudge Sauce drizzled on top holds it all together. The coating of chocolate on the pretzels isn’t too sweet, and the salty, yeasty quality of the pretzels offsets the sugary rush of the fudge sauce.
It’s the perfect balance of textures and flavors – just don’t tell your dentist it was our idea.
Stay tuned for next Tuesday’s #MOUTHwatering PB Sandwich Hack, and don’t forget to share your own! Tag us @MouthFoods using the hashtag #MOUTHwatering for a chance to be reposted.