Peanut Butter Pretzel Candy Food

PEANUT BUTTER PRETZEL BARS

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.

PEANUT-BUTTER PRETZEL CANDY

Steps:

• Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with waxed paper.
• Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
• Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.

PEANUT BUTTER CHOCOLATE PRETZEL CANDY

Steps:

• Mix the chips and the peanut butter in a microwaveable bowl.
• Heat for 2 minutes in the microwave.
• Stir and then add in pretzels and mix completely.
• Pour onto greased cookie sheet and place in refrigerator for 5-10 minutes.
• Break into pieces and store in an airtight container.

NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES

Steps:

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

CHOCOLATE-PEANUT BUTTER PRETZEL HAYSTACKS

Steps:

• Microwave chocolate and peanut butter in medium microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 1-1/2 min. Stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well.
• Drop tablespoonfuls of chocolate mixture into 30 mounds on waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.

CHOCOLATE & PEANUT BUTTER CHIP PRETZEL COOKIES

Steps:

• In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
• In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes).
• On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
• Add the flour mixture and beat just until there are no more streaks of flour.
• Stir in the chocolate chips, peanut butter chips, and preztels (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
• Preheat the oven to 350°F Line baking sheets with parchment paper.
• Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
• Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.

PEANUT BUTTER PRETZEL BITES

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.