Peanut Butter Buckeye Pretzel Bites Recipes

BUCKEYE BITES

Steps:

• In a mixing bowl, mix together peanut butter, softened butter and vanilla with a mixer on low. You can easily get sticky things like peanut butter, evaporated milk, etc. out of a measuring cup if you spray it first with non-stick cooking spray like Pam.
• Add the two sugars and mix until combined. Take a small baking sheet or large plate (something that will fit in your freezer) and line with waxed paper or non-stick foil. Lay out your square pretzels (or if you can't find square, the mini traditional knotted pretzels will work too) on the sheet.
• Using a teaspoon measure, scoop up the peanut butter mixture and roll into balls. Place a ball on each pretzel and top with another pretzel, pushing down to form little sandwiches. Place in the freezer to firm up for 30 minutes.
• Melt the dipping chocolate according to the directions and dip each pretzel sandwich halfway. Place on a non-stick sprayed cooling rack to dry, or on a sheet of waxed paper or foil. They will firm up faster if you put them in the refrigerator.
• I have also taken a shortcut when making these by using Reece's Mini Peanut Butter Cups or Rolos for a caramel version, instead of the peanut butter mix, baking for 3-5 minutes at 350 until the chocolate just begins to soften before topping with the second pretzel and pressing to make the sandwiches. Then drizzle with the dipping chocolate before refrigerating to harden - cuts time in half!
• Eat and enjoy!

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 BUCKEYES

Steps:

• Start by adding butter and peanut butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2-3 minutes.
• Add vanilla, powdered sugar and salt and mix until combined.
• Roll into balls and place on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes to chill.
• Add chocolate and coconut oil to a small bowl and microwave for 30 second intervals until smooth and fully melted.
• Place a toothpick into the center of the peanut butter ball and dip one at a time in the chocolate making sure to leave some of the peanut butter filling exposed. Allow any excess chocolate to drip off and place back on the baking sheet. Use your fingers to pinch the center to remove the toothpick hole.
• Chill until set then serve and enjoy!

PEANUT BUTTER "BUCKEYE" PRETZEL BITES

Steps:

• Line a baking sheet with wax paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
• Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
• Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

CHOCOLATE PEANUT BUTTER PRETZEL BITES

Steps:

• Mix together peanut butter and butter until smooth. Add powdered sugar and vanilla, stirring until combined.
• Scoop about 1 Tablespoon of the peanut mixture on to the top of half of the pretzels. Top with the remaining pretzels, pushing lightly to ensure they hold together.
• Freeze for at least 30 minutes to set up.
• Meanwhile, melt chocolate in the microwave or a double boiler.
• Dip pretzels, shaking off the excess chocolate then place on wax paper. Add sprinkles if desired.
• Once chocolate is completely set, the pretzels can be removed from the wax paper.
• Store in an airtight container at room temperature for up to a week.