If you’re one of those people who buys Girl Scout cookies and then immediately sticks them in the freezer because you like to eat them cold, these snack bites are for you. Made with just three ingredients, this easy fall-inspired treat features a peanut butter-pumpkin purée mixture topped with chocolate-covered pretzels.
This crunchy, not-too-sweet treat is basically what would happen if Tagalong cookies got dipped into pumpkin purée and hung out in the freezer for a while.
For this recipe I prefer to use a sweetened peanut butter (although you can use any kind of nut butter) since the pumpkin purée is unsweetened. This adds just a touch of sweetness without the need to mix in sugar or honey. There’s also sweetness from the chocolate pretzels, and everything works together marvelously. These bites have to be served straight from the freezer — they get too soft at room temperature or when stored in the refrigerator!
Frozen 3-Ingredient Peanut Butter-Pumpkin Bites
Makes 16 (2-inch) squares
6 ounces mini chocolate-covered pretzels (about 30 one-inch pretzels)
1 cup pumpkin purée
3/4 cup smooth peanut butter, preferably containing sugar
Line an 8×8-inch pan with aluminum foil, then coat with cooking spray. Place a single layer of the pretzels upside down in the pan, fitting them as close together as possible.
Place the pumpkin and peanut butter in a large bowl and whisk until smooth (it will be very thick). Dollop evenly over the pretzels, then smooth into an even layer with a small offset spatula or table knife. Freeze until solid, about 2 hours.
Grasping the foil, remove the slab from the pan and invert onto a cutting board. Remove and discard the foil. Cut the slab into 16 (2-inch) squares. Serve frozen.
Storage: Keep the bites stored in an airtight container in the freezer for up to 2 weeks and only take out when ready to serve.