Chubby Hubby Cookies Food

CHUBBY HUBBY BARS

Steps:

• 1. Preheat oven to 350. Foil line and spray a 9X13" pan.
• 2. In a bowl, whisk flour, baking soda, and salt.
• 3. Using a mixer, beat butter and both sugars at medium speed until fluffy.
• 4. Add eggs and vanilla.
• 5. On low speed, beat in dry ingredients just until incorporated.
• 6. Add peanut butter and mix in.
• 7. Stir in 1 cup of chocolate chips and 1 1/2 cups pretzel pieces.
• 8. Spread batter evenly in pan.
• 9. Sprinkle peanut butter chips, 1/4 chocolate chips, and 1/4 cup chopped pretzels.
• 10. Bake for about 30 minutes or until golden brown.
• 11. Cool completely.
• 12. Remove from pan and cut into bars.

CHUBBY HUBBY BARS

Steps:

• Preheat the oven to 350°F Foil line and spray a 9X13" pan with cooking spray.
• In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the peanut butter chips, chocolate chips and pretzel pieces.
• Spread the batter evenly in the pan and press it down evenly with a spatula. Sprinkle extra peanut butter chips and chocolate chips. Sprinkle remaining pretzel bits.
• Bake for 30 minutes, until golden brown. Cool Completely
• Lift bars out of the pan using foil. Place on a cutting board. Cut even squares.

CHUBBY HUBBY CUPCAKES

Steps:

• For the chocolate fudge cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups of standard muffin tins with cupcake liners.
• Sift the flour, baking soda, baking powder and salt into a medium bowl. Combine the boiling water and cocoa powder in another bowl and stir with a heatproof spatula until it becomes a thick paste. Stir in the buttermilk, then whisk until smooth and set aside.
• Beat the butter and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed until pale in color and fluffy, 2 to 3 minutes. Add the egg, yolk and vanilla bean paste and beat until combined, about 1 minute. Reduce the speed to low. Alternate adding the dry ingredients with the buttermilk mixture in 2 additions each. Mix until just combined.
• Fill each prepared muffin cup with batter until about two-thirds full. Bake until a cake tester inserted in the middle comes out clean, 18 to 20 minutes. Cool 5 minutes in the tins, then turn out cupcakes onto a wire rack to cool completely.
• For the peanut butter filling: Beat the peanut butter and butter in a stand mixer fitted with the paddle attachment on medium-high speed until well mixed, about 1 minute. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla bean paste and beat until smooth, about 1 minute. Place in a medium piping bag fitted with a 1/2-inch plain round tip.
• For the malted vanilla buttercream: Whisk the confectioners' sugar and malted milk powder in a medium bowl. Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 2 minutes. Gradually add the confectioners' sugar mixture and beat on medium speed until combined, 2 to 3 minutes. Add the cream and vanilla bean paste and beat on high speed until smooth, about 1 minute. Place in a large piping bag fitted with a 1-inch or larger plain round tip.
• For the assembly: Use a rounded teaspoon or a melon baller to scoop out a small core in the center of each cupcake and fill it with peanut butter filling. Smooth out the top. Pipe a large swirl of malted vanilla buttercream on the top. Drizzle with melted chocolate and sprinkle with crushed chocolate-covered pretzels.