Pretzel Puppy Chow Food

PEANUT BUTTER PRETZEL PUPPY CHOW

Steps:

• Grab 2 gallon-sized ziptop bags.
• Put a 1/2 cup of powdered sugar in each bag.
• Grab a large bowl and add your peanut butter stuffed pretzels to it.
• In a large microwave-safe bowl add the chocolate chips, butterscotch chips, and butter.
• Microwave in 30-second bursts until the butter and chips are melted, stirring between bursts to prevent burning.
• When the chocolate is all melted, pour over the peanut butter stuffed pretzels and stir to coat all the nuggets as even as possible.
• Scoop out a 1/4 of the chocolate covered pretzels and place one in each bag with the powdered sugar.
• Add another 1/2 cup powdered sugar into each one.
• Add another 1/4 to the chocolate covered pretzels into the bag.
• Cover with the last 1/2 cup of powdered sugar to the top of the chocolate covered pretzels to each bag.
• Seal the bags leaving air in them.
• Shake the bags and use your hands to break up the chocolate covered pretzels so they can get completely covered.
• Store the peanut butter pretzel puppy chow in the bags with the extra powdered sugar. You might need to reshake every now and then.

PEANUT BUTTER PRETZEL PUPPY CHOW RECIPE

Steps:

• In a large microwave-safe bowl add the chocolate chips, butterscotch chips, and butter. Microwave in 30-second bursts until the butter and chips are melted, stirring between bursts to prevent burning.
• Add peanut butter pretzels to the melted chocolate. Stir until the pretzels are equally covered.
• Add 1/2 cup powdered sugar to two gallon-sized zip-lock bags. Scoop approximately 1/4 cup of chocolate covered pretzel in each bag. Add another 1/2 cup of powdered sugar to each bag. Close tightly and shake until pretzels are coated.
• Store coated puppy chow in an air-tight container at room temperature.

CARAMEL PRETZEL PUPPY CHOW

Steps:

• Start by making the caramel. Melt the butter in a saucepan over medium heat and whisk in the brown sugar. Once the sugar melts, add the cream and vanilla. Whisk together and bring the caramel to a bubble. Let it bubble steadily and thicken for 10 minutes while stirring frequently. Then remove from the heat.
• Lay out some parchment paper on your counter. Then one by one dunk the pretzels in the caramel. Let sit and dry for 15 minutes.
• Next melt the chocolate. First combine 1 tablespoon cream and the chocolate chips in a pot over medium low heat. Once melted, add the nutella and stir until just melted. Then add all of the pretzels and stir to coat them in chocolate.
• Pour the chocolate covered pretzels in a thin layer over the parchment and let them dry for 5 minutes. Use a spatula to break up any pretzels that are stuck together.
• Place the chocolate covered pretzels in a large ziploc bag and pour the powdered sugar in. Shake to evenly coat the pretzels with the sugar.
• Pour into a bowl to serve or package up to give as a gift.

PUPPY CHOW

Steps:

• Microwave Bark for 1 to 2 minutes stirring to prevent scorching.
• Mix all dry ingredients. Add melted mixture.
• Spread on non-stick cookie sheet and allow to firm.
• Break into desired size chunks.

PRETZEL CHOW MIX

Steps:

• Place the chocolate chips and butter into a bowl set over a pot of simmering water, and stir until melted. Add the peanut butter and vanilla, and stir again until homogenous. Remove the bowl from the heat, then add the pretzels. Using two spatulas, toss the pretzels to coat completely with the chocolate. Add the sugar to the bowl and toss again to coat the pretzels. Serve as is, or store in the refrigerator.

CHOCOLATE PRETZEL RINGS

Steps:

• Place the pretzels on greased baking sheets; place a chocolate kiss in the centre of each pretzel. Bake at 275° until chocolate is softened, for 2-3 minutes. Remove from the oven.
• Place an M&M's candy on each, pressing down slightly so chocolate fills the pretzel holes. Refrigerate until chocolate is firm, 5-10 minutes. Store in an airtight container at room temperature.

PUPPY CHOW

Steps:

• Place the cereal in a large bowl. Melt the chocolate and peanut butter in the microwave or on the stovetop. Microwave in a bowl in 30-second intervals, stirring between each, until nearly completely melted, then stir to melt completely. On the stovetop, stir in a small saucepan over low heat. Off the heat, stir in the vanilla.
• Pour the chocolate-peanut butter mixture over the cereal and stir vigorously to coat. Refrigerate until the chocolate is cool, tacky and less shiny than melted chocolate, 10 to 15 minutes.
• Spread the cereal in an even layer on a sheet pan. With a spoon or fine-mesh sieve, sprinkle some of the powdered sugar evenly over the cereal, add a pinch of salt, then toss with a spoon or your hands, or both, until evenly coated. Repeat with the remaining powdered sugar (adding the sugar in batches ensures it doesn't all soak into the chocolate). Set aside to set, at least 5 minutes. Store in an airtight container at room temperature for 3 to 4 days, or in the fridge or freezer for months.

PEANUT BUTTER PRETZEL PUPPY CHOW

Steps:

• In a large microwave-safe bowl add the chocolate chips and peanut butter.
• Microwave at 30-second intervals stirring between until the chocolate is melted and smooth.
• Add in the peanut butter filled pretzels. Stir to evenly coat the pretzels.
• Add about 1 cup of confectioners' sugar to a gallon-sized (or larger) plastic bag. Pour in the chocolate-coated peanut butter pretzels, then add the remaining confectioners' sugar.
• Shake the bag to coat.
• Use your fingers to break up any clumps and shake again to evenly coat.
• Dump out the mixture onto a piece of parchment paper or wax paper and allow to cool and set.
• Transfer to an airtight container and store at room temperature for up to two weeks.

PRETZEL PUPPY CHOW

Steps:

• In a large bowl, combine Chex and pretzels; set aside., Place Nutella in a small microwave-safe bowl. Microwave on high for 45 seconds. Stir in chili powder until well blended. Pour over cereal mixture and toss to coat., Combine confectioners' sugar and cocoa in a large bowl; add cereal mixture and toss to coat. Spread onto waxed paper; let stand until set. Store in an airtight container.