PEANUT BUTTER PRETZEL BARS
My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.
Nutrition Facts : Calories 201 calories, Fat 13g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 233mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-COVERED PEANUT BUTTER & PRETZEL TRUFFLES
Sweet chocolate, creamy peanut butter and salty pretzels create a to-die-for truffle. It's a little bite of decadence and a special indulgence for the holiday season.-Ashley Wisniewski, Champaign, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels., Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets., Microwave remaining peanut butter on high for 30-45 seconds or until melted. Drizzle over truffles; sprinkle with remaining pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT BUTTER PRETZEL TRUFFLES
OMG! These are SOOO GOOD! Its ridiculous how good they are. I cant get enough.& they're pretty easy. Found it while searching for inspiration for christmas cookie exchange.
Provided by AshleyP
Categories Peanut Butter
Time 2h
Yield 24 truffles, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the peanut butter and pretzels in a bowl until well combined. Place the bowl in the freezer for 15-30 minutes, or until firm enough to handle. Roll the mixture into roughly 20 balls (1 tsp each). Place on a pan lined with wax or parchment paper and place in the freezer for about an hour or until very firm.
- Melt the chocolate and then remove the balls from the freezer. Dip the frozen balls into the melted chocolate and then refrigerate until firm, about 30 minutes.
- These softened pretty quick, so be sure to eat them soon after removing from the fridge!
PEANUT BUTTER AND PRETZEL TRUFFLES
Just spied this recipe in the January 2009 issue of EatingWell. What's not to love? Only a few ingredients AND they're chocolate, peanut butter and pretzels, three of my favorite things.
Provided by Kristine at Food.com
Categories Frozen Desserts
Time 1h20m
Yield 20 balls, 20 serving(s)
Number Of Ingredients 3
Steps:
- Combine the peanut butter and chopped salted pretzels in a small bowl.
- Freeze the mixture until firm, about 15 minutes.
- Roll the peanut butter-pretzel mixture into 20 small balls, about 1 teaspoon in size each.
- Place the balls on a baking sheet lined with parchment or wax paper.
- Freeze the balls for 1 hour.
- Melt 1/2 cup milk chocolate chips in the microwave or in a double boiler.
- Roll the frozen balls, one by one, in the melted chocolate.
- Place them back on the baking sheet and refrigerate them until the chocolate sets.
Nutrition Facts : Calories 52.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 70.4, Carbohydrate 4.1, Fiber 0.6, Sugar 1, Protein 1.9
PEANUT BUTTER & PRETZEL TRUFFLES
This is from Eating Well magazine. I haven't made these yet but am planning to make these for Valentine's Day. Cooking time is actually chilling time for this one.
Provided by Realtor by day
Categories Candy
Time 2h15m
Yield 20 truffles, 10 serving(s)
Number Of Ingredients 3
Steps:
- Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
- Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
- Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition Facts : Calories 142.4, Fat 9.1, SaturatedFat 2.9, Cholesterol 1.9, Sodium 85.9, Carbohydrate 12, Fiber 1.2, Sugar 5.7, Protein 4.5
PRETZEL PEANUT BUTTER TRUFFLES
The salt on the pretzels really accentuates the chocolate and peanut butter. Make these milk chocolate, semi sweet or dark chocolate covered.
Provided by Ambervim
Categories Candy
Time 30m
Yield 1 Batch
Number Of Ingredients 8
Steps:
- Use a rolling pin to crush the pretzel pieces in plastic bag.
- In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth.
- Add the pretzel bits mix well.
- Add the powdered sugar and mix until completely combined.
- Line a small baking sheet with silpat, parchment or wax paper.
- With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips. Place the ball on the cookie sheet.
- Place the baking sheet into the fridge and chill for at least 30 minutes.
- When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
- Working one at a time, dip balls into the melted chocolate and use a fork to roll it around. Be sure it is completely coated.
- Let any extra chocolate drip off and place back on the sheet.
- Return the baking sheet to the fridge and chill for at least 30 minutes. Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
- Store in an airtight container in the fridge.
Nutrition Facts : Calories 3283.8, Fat 149.9, SaturatedFat 53.4, Cholesterol 30.5, Sodium 6216.9, Carbohydrate 455.4, Fiber 27.9, Sugar 163.1, Protein 74.8
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