Kirkland HK Anderson Peanut Butter Filled Pretzels 3.25 lbs

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Made with just 4 ingredients in about 30 minutes, plus about 10 minutes for cooling to allow the chocolate to set. Drizzle them with semi-sweet chocolate, or sprinkle them with chocolate jimmies- both are fantastic. If you want to save time, go with the sprinkles, although I like the taste of the semi-sweet chocolate more. I can’t wait to hear what you all think! How do you melt chocolate for dipping pretzels? Pretzels: Any mini pretzels work here. I went for square snaps, but you can do mini twist pretzels if you like.

I like to top this dessert with halved Reese’s mini peanut butter cups, melted peanut butter, and some more chopped pretzels. STEP SIX: Add the peanut butter chips, milk chocolate chips, sweetened coconut flakes, and butterscotch chips to a large mixing bowl (4 to 6-quart). Pour the sweetened condensed milk over the chips and coconut. Stir to coat the mixture completely. Create Without Coconut: If you do not care for coconut, feel free to remove it. You can substitute an extra ¼ cup of chocolate chips, peanut butter chips, and/or butterscotch chips instead. We make these treats to enjoy throughout the week, but I recently made them for a movie night and the kids loved them! I served them along with my movie theatre muddy buddies, and a large bowl of kettle corn.

Apple Butter

When measuring powdered sugar, follow the same method as you would use for flour. Learn how to measure flour correctly and apply those tips here!

This is a little different though. Pretzels are made with yeast and do not require baking soda for leavening. Instead, the alkali used for pretzel making is mainly for dark coloring, alkali flavor and that shiny, chewy, almost-crunchy crust. Adding baking soda to water alters the pH making it alkaline. Adding the dough to this alkaline solution causes a chemical reaction that effects the way the dough bakes. Aside from becoming darker, the pretzels develop a smooth, shiny skin. We can thank a similar alkaline reaction for making ramen noodles so slurp-able and dish soap so slippery. Cool, huh? Butterscotch. Sweet butterscotch and salty pretzels are a match made in cookie heaven. Try swapping out 1/2 cup of the chocolate chips or chunks for an equal amount of butterscotch chips. SO GOOD! I like to melt chocolate in the microwave because it’s faster and uses less dishes. To successfully melt chocolate in the microwave you first want to start with either a glass or ceramic bowl. Place your chocolate in the bowl and microwave for shorter increments of time and let sit for 2-3 minutes after each time you microwave it. I never put chocolate in the microwave for longer than 1:30 at a time- for the recipe below I break it up in one 1 minute segment, then another 30 second segment. By going slow and letting the chocolate sit, you allow the warmth of the bowl to continue melting the chocolate. Oftentimes chocolate holds its shape until stirred… but it’s actually completely melted! So go slow, let it sit and then stir gently to assess how melted the chocolate actually is. While the pretzel dough was rising, I put little dots of peanut butter in the freezer. When the dough was ready, we cut the dough into bite size pieces and wrapped the dough around the peanut butter. We put the bites in the freezer for 5 minutes and then boiled and baked them. Of course, we added sea salt to the top! I love a good salty pretzel!

Can these cookies be made gluten free?

Serve: These Pretzel Peanut Butter Bars can be quite rich, so consider cutting them into smaller squares for serving.

First and foremost, the quality of the ingredients is key. Look for pretzels made with premium ingredients and peanut butter that is all-natural and free of preservatives or additives. Additionally, consider the ratio of peanut butter to pretzel – too much peanut butter can overwhelm the salty flavor of the pretzel, while too little can leave you wanting more. To assemble the pretzels, roll out the pretzel dough into thin ropes, then use the piping bag to fill the center of each rope with peanut butter. Fold the dough over the peanut butter and pinch the edges together to seal. Then, shape the pretzels into the classic pretzel shape, boil them briefly in water with baking soda to give them that signature pretzel flavor and texture, and bake until golden brown. Line 2 half sheet size cookie sheets with parchment paper (we won’t be baking these!), and lay 100 pretzels over them. SWEET AND SAVORY: The marriage of sweet chocolate and peanut butter with salty pretzels creates a yummy balance of flavors.

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Create The Crust: Stir together the crushed pretzels and sugar. Mix in the melted butter to coat the pretzel mixture completely.Press the pretzel mixture into the baking dish and set aside. (Image 1) Rice Krispies cereal, crushed pretzels, and peanut butter make up the crunchy, chewy base. It's topped with a thin coating of chocolate and butterscotch that's irresistibly rich and sweet. Is there a typo in the recipe? It says to make 8 ropes of dough, about 22 inches each. Then to cut them into 1-inch bites. That would make 176 bites, and incredibly thin ones at that. I rolled the ropes into 11 inches each and it seemed right. 🙂 Pictures look delicious and the description sounds delicious but it tastes SO bad. Maybe it would be better with milk chocolate? I thought it tasted bitter and plain and my boyfriend thought it tasted too strongly of peanut butter. I could not taste the peanut butter at all though. Just nasty dark chocolate flavor. Feel free to use your favorite brands of peanut butter, chocolate, peanut butter chips, and butterscotch chips.