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1
In the bowl of your stand mixer with paddle attachment fixed, cream together the peanut butter and butter.
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2
Slow the mixer to the lowest setting and gradually mix in the confectioners sugar.
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3
Once the confectioners sugar is partially integrated, turn the mixer to the medium setting and mix until the sugar is completely mixed in.
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4
Sprinkle in the cinnamon and nutmeg and mix again to combine.
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5
Set aside.
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6
With a small spoon or rubber spatula, take one pretzel and smear about 1/2 a teaspoon of peanut butter filling on one side.
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7
Top with another pretzel and press lightly to seal.
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8
Place on a piece of parchment paper.
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9
Repeat this step for the rest of the pretzels (you should have about 20-24 sandwiches when all is said and done).
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10
Once you have created all of your sandwiches, bring a small saucepan of water to a simmer over medium-low heat, and place a glass bowl on top (make sure its heat-safe) to create a double boiler.
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11
Make sure the saucepan is deep enough so that the bottom of the bowl does not touch the water.
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12
Combine the chocolate chips and the chocolate hazelnut spread in the glass bowl.
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13
Using a rubber spatula stir occasionally until the chocolate has melted, about 6-8 minutes.
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14
Remove from the heat once melted.
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15
Immediately start dipping your sandwiches halfway into the chocolate mixture and place back on the parchment.
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16
Sprinkle with coarse sea salt and repeat this step for the rest of the sandwiches.
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17
Let the chocolate harden completely and then serve or store in an airtight container for up to a week.
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18
For best results, refrigerate.
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19
Enjoy!
