PEANUT BUTTER PRETZEL BITES
"During the holidays, I was making candy with my daughter and we came up with this recipe the family and our friends really liked," relates Lois Farmer of Logan, West Virginia. Bite into her special sweets to discover delicious peanut flavor and a salty pretzel crunch.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER PRETZEL BITES
This recipe for peanut butter pretzel bites is quite good.
Provided by Casandra VanHoose
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 25m
Yield 50
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31.4 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 542.8 mg, Sugar 6.7 g
BUCKEYE BITES
Based on the recipe from Sugar Bean Bakers blog; simple and very tasty. An easy add to your Christmas/holiday cookie and candy repertoire. Prep time includes cooling time.
Provided by Raquel Grinnell
Categories Peanut Butter
Time 1h
Yield 30 candies, 30 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 86, Fat 5.1, SaturatedFat 1.4, Cholesterol 2, Sodium 47.8, Carbohydrate 9.1, Fiber 0.5, Sugar 8.1, Protein 2.2
PEANUT BUTTER PRETZEL BITES
This recipe is wonderful combination of peanut butter and pretzels made even more divine by dipping each sandwich in melted creamy vanilla candy melts. The mixture of sweet and salty is heavenly.
Provided by Blessed Baker
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 17m
Yield 12
Number Of Ingredients 3
Steps:
- Line a baking sheet with wax paper. Arrange 24 pretzel crisps face down on the sheet.
- Scoop 1 teaspoon peanut butter on each pretzel crisp. Top with the remaining pretzel crisps face up pressing down lightly to flatten into a "sandwich."
- Melt chips or melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Use small tongs to dip each "sandwich" into the melted candy (or use a fork or spoon to drizzle the coating over it.) Let excess coating drip into the bowl; place dipped sandwiches onto the baking sheet.
- Let stand until the candy sets. You can speed up the process by placing them in the refrigerator.
Nutrition Facts : Calories 224 calories, Carbohydrate 24.8 g, Fat 11.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 216 mg, Sugar 1 g
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- Line a large baking sheet with parchment paper and place about 130 pretzels on there. If the baking sheet is not large enough, get another one and line is with parchment paper as well before using.
- In a medium bowl or in a stand mixer bowl, cream the peanut butter and butter until evenly combined. Add in the brown sugar and vanilla and mix again quickly. Lastly add in the powdered sugar and almond flour and mix just until combined, DO NOT OVER MIX! If it's too sticky add in 1/4 of a cup of powdered sugar at a time until the mixture reaches a consistency that is easy to roll.
- Roll the peanut butter mixture into balls using about 1 rounded teaspoon of filling. Place the peanut butter ball on of the pretzels prepared on the baking sheet and place another pretzel on top and gently press down to sandwich the peanut butter ball. When you finish all the pretzels place in the freezer for 30 minutes.
- In a medium bowl, melt the chocolate chips and coconut oil in the microwave using the 30 second increment method. Continue the process until the chocolate is completely melted.
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- In the bowl of a mixer, beat peanut butter and butter. Stir in vanilla. Add powdered sugar and beat on low speed until smooth.
- Roll into 1 inch balls and sandwich between two pretzels. Place in the freezer for at least 1 hour.
- Place the chocolate in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted.
- Dip the chilled peanut butter balls three fourths of the way into the melted chocolate and place on wax paper to set.
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- 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.
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- In a large bowl add peanut butter, softened butter, vanilla and powdered sugar. Blend together with an electric hand mixer or by hand until creamy and smooth.
- Using a 1 inch cookie scoop or a tablespoon place 1 scoop of peanut butter mixture onto one pretzel. Top the mixture with another pretzel and press together until the filling fills the holes. Place on a parchment or wax paper sheet pan.
- Using a double boiler (bowl over a pot of boiling water) or using the microwave method, melt chocolate chips and Crisco shortening together until melted and smooth. If using the double boiler turn down the heat to a simmer on low.
- Dip pretzel bites into the melted chocolate half way and then place back on to the baking sheet. Use the sprinkles to decorate before the chocolate sets. Once all coated, place in freezer to harden about 30 minutes.
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