CARAMEL CHOCOLATE PEANUT BUTTER PRETZEL BITES (LIKE TAKE 5)
These taste a lot like the Take 5 candy bars, which are my hubby's favorite. The dipping chocolate can be a bit messy and time consuming, but it is worth it! Make the bunch and share or freeze to have a constant supply!
Provided by Baking Bunny
Categories Lunch/Snacks
Time 1h
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Line two baking sheets with waxed paper.
- Arrange pretzels on baking sheets in rows.
- Put a teaspoon of peanut butter on each pretzel.
- Melt caramels with butter in saucepan over med. heat until melted.
- Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
- Put in fridge one hour or until hardened.
- Melt chocolate according to package directions.
- Dip each pretzel into chocolate and return to waxed sheets.
- Refridgerate an additional hour.
- Serve.
Nutrition Facts : Calories 162.1, Fat 10.2, SaturatedFat 3.9, Cholesterol 1.2, Sodium 72.6, Carbohydrate 17.7, Fiber 1.4, Sugar 14.3, Protein 3.5
CHOCOLATE-CARAMEL-PECAN PRETZEL BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 24 pretzel turtles
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees F.
- Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
- Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
- Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).
CHOCOLATE PEANUT BUTTER BITES
Make and share this Chocolate Peanut Butter Bites recipe from Food.com.
Provided by Mirj2338
Categories Candy
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8 inch square pan as follows: Turn the pan over, cover with a 12 inch square of aluminum foil shiny side down, fold down the sides and corners to shape the foil, remove the foil, turn the pan over again and place the foil into the pan, pressing it carefully to fit smooth.
- Set aside.
- In the large bowl of an electric mixture (or any large bowl with a wooden spatula), mix the butter with the cookie crumbs, sugar and peanut butter.
- Turn into the lined pan.
- With the bottom of a teaspoon, smooth the mixture to make an even layer.
- Let stand at room temperature.
- Break up the chocolate and melt in the microwave or on top of a double boiler.
- Stir until completely melted and smooth.
- Pour the chocolate on to the peanut butter layer.
- With the bottom of a teaspoon smooth all the chocolate over the bottom layer, touching the sides of the foil.
- Refrigerate for an hour (or longer), until firm.
- Lift the candy from the pan by lifting the aluminum foil.
- Place the candy, still on the foil, on a cutting board.
- Fold down the sides of the foil and let stand.
- If you cut this into squares while cold it will crumble.
- Let it stand for about an hour, then cut into 32 small squares.
- Serve at room temperature.
Nutrition Facts : Calories 345.4, Fat 23.8, SaturatedFat 10.6, Cholesterol 33.7, Sodium 171.4, Carbohydrate 30.6, Fiber 1.8, Sugar 27, Protein 5.1
PEANUT BUTTER PRETZEL BITES
"During the holidays, I was making candy with my daughter and we came up with this recipe the family and our friends really liked," relates Lois Farmer of Logan, West Virginia. Bite into her special sweets to discover delicious peanut flavor and a salty pretzel crunch.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set., Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER BITES
The crust for these bite-size chocolate treats is purchased cookie dough. Top with finely chopped peanuts for more peanutty flavor.
Provided by Annacia
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup.
- Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool.
- Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts.
PEANUT BUTTER PRETZEL BITES
Make and share this Peanut Butter Pretzel Bites recipe from Food.com.
Provided by LibraChick93093
Categories Dessert
Time 2h
Yield 30 pretzel bites, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
- Sandwich each peanut butter ball between 2 pretzels.
- Leave in freezer for 30 minutes.
- Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
- Return to freezer for 1 hour. Keep refrigerated until served.
PEANUT BUTTER PRETZEL BITES
Make and share this Peanut Butter Pretzel Bites recipe from Food.com.
Provided by CoffeeB
Categories Candy
Time 1h
Yield 8 1/2 dozen
Number Of Ingredients 6
Steps:
- In a microwave safe bowl, melt caramels with butter and water.
- Stir until smooth.
- Spread one side of each pretzel with 1 t. peanut butter.
- Top with 1/2 t. caramel mixture.
- Place on waxed paper lined baking sheet.
- Refrigerate until set.
- In a microwave safe bowl, melt candy coating.
- Using a small fork, dip each pretzel into coating until completely covered.
- Shake off excess.
- Place on waxed paper.
- Let stand until set.
- Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 1043.8, Fat 64.9, SaturatedFat 21.8, Cholesterol 37.6, Sodium 513.2, Carbohydrate 100.4, Fiber 7.8, Sugar 80.3, Protein 23.3
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- To make the bottom layer, set a heatproof bowl over a pot of simmering water. Melt the milk chocolate and peanut butter, stirring until smooth. Remove from heat and spread into a 9x13-inch pan lined with parchment paper or greased foil. Chill in fridge for 30 minutes.
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- Spread peanut butter onto each pretzel with a butter knife or spoon. This is easier if you pick up each pretzel spread, and then return to the baking sheet. Freeze* pretzels for half an hour to harden the peanut butter.
- Warm your caramel sauce, if needed, for 15-20 seconds in the microwave. Spoon a small drizzle of caramel sauce onto each bite on the tray. Return to freezer* and cool for another half hour.
- Melt chocolate chips in a double boiler, or in a pinch heat in the microwave stirring every 30 second until melted. Drizzle chocolate over each bite. Alternatively, you can dip the whole bite into the chocolate, if desired. Freeze for a half hour to allow the chocolate to harden, then serve.
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