Chocolate-Covered, Peanut Butter-Filled Jalapenos on Pretzel Sticks

The ultimate double-dare-ya dessert: chocolate, peanut butter, crunchy, gooey, salty and firey-on-a-stick all at the same time.

Ingredients: Red Jalapeños (green works OK too), Semi-Sweet Chocolate Chips, Peanut Butter (unsweetened), Braided Twist-Type Pretzels Sticks (medium length and thickness). Materials: Rubber Gloves, Knife, Spoon, Small Pan.

Put on the gloves and remove Jalapeños stems if present. Using the knife, cut the wall of each Jalapeño from top to bottom without cutting completely through the entire Jalapeño. Go for the rubber coin purse look.

Using the spoon, gently scrap the seeds out the the Jalapeños (unless you would like to breathe fire while eating these.)

Carefully spoon the peanut butter into the Jalapeños. Pack as much as you can in there. Don't worry about it oozing out a bit.

Pour chocolate chips into the pan and turn heat to low. Stir frequently, and don't let it scorch. 

Open the filled Jalapeños and press the pretzel sticks into the peanut butter. Close Jalapeños. Dip or spoon the melted chocolate onto the stuffed Jalapeños, whatever works best for you.

You're gonna need it. The Chocolate-Covered, Peanut Butter-Filled Jalapeños on Pretzel Sticks are now ready to eat. If you'd like them to be a bit firmer, put them on wax paper and pop them in the fridge for at least 20 minutes.

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