A delicious no-bake treat often called Coal Miner Bites, Miner’s Bites, or Oreo Pretzel Balls. The combination of salty, sweet, crunchy, and creamy is fantastic.
Coal Miner Bites
Yield: About 40-50 bites
Ingredients:
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24 oz (about 6-7 cups) peanut butter filled pretzels
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1 (13 oz) package Oreo cookies (regular or Double Stuf)
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⅔ cup powdered sugar
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24 oz (about 4 cups) white chocolate chips
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(Optional) 1 tablespoon coconut oil or shortening (to thin chocolate for dipping)
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(Optional) Sprinkles, crushed pretzels, or additional Oreo crumbs for garnish
Instructions:
1. Prep Ingredients:
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Line two large baking sheets with parchment paper or silicone mats.
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Place the peanut butter filled pretzels in a large zip-top bag and crush them with a rolling pin or heavy pot until they are fine crumbs (some small peanut butter bits are okay).
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Place the Oreos (cream filling included) in a food processor and pulse into fine crumbs.
2. Make the Dough:
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In a large mixing bowl, combine the crushed pretzels, Oreo crumbs, and powdered sugar. Mix very well until fully combined.
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Test the dough: Pinch a small amount in your hand. If it holds together when squeezed, it’s ready. If it’s too dry and won’t stick, add 1-2 tablespoons of milk or water until it holds together. If it’s too wet, add a bit more powdered sugar.
3. Form the Balls:
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Roll the mixture into tight, compact balls about 1 to 1.5 inches in diameter (roughly the size of a walnut or ping-pong ball). Place them on the prepared baking sheet.
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Once all balls are formed, place the tray in the freezer for at least 30 minutes. This is a crucial step to prevent them from falling apart when dipped.
4. Melt the Chocolate:
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When the balls are almost frozen, melt the white chocolate. Use a double boiler or microwave:
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Microwave method: Place white chocolate chips (and optional coconut oil) in a microwave-safe bowl. Heat in 30-second intervals, stirring vigorously between each, until completely smooth.
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Keep the chocolate over very low heat (or in a warm bowl) while you work.
5. Dip the Balls:
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Remove a few balls from the freezer at a time. Using a fork, dipping tool, or two spoons, dip each ball into the melted white chocolate, letting the excess drip off.
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Place the dipped ball back on the parchment paper. If using sprinkles or garnish, add them immediately before the chocolate sets.
6. Set & Serve:
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Let the chocolate harden at room temperature, or speed up the process by placing the tray in the refrigerator for 15-20 minutes.
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Once set, store in an airtight container in the refrigerator for up to 2 weeks. They are best served chilled.
Chef’s Tips:
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Salty-Sweet Balance: The powdered sugar cuts the saltiness of the pretzels. Taste the mixture before rolling and adjust with a pinch more sugar if needed.
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Chocolate Success: Do not get any water or moisture in the melting chocolate, or it will “seize” (become grainy and clumpy). Adding a bit of coconut oil helps create a smoother, thinner coating for easier dipping.
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Texture: For extra crunch, you can reserve about ½ cup of the crushed pretzel mixture and roll the finished, chocolate-dipped balls in it before the chocolate sets.
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Variation: Substitute peanut butter chips or dark/milk chocolate chips for the white chocolate for a different flavor profile.
Enjoy these addictive, no-bake bites! They’re perfect for parties, gifting, or a satisfying sweet-and-salty treat.