Peanut Butter Filled Pretzels Recipes

Steps:

• In a 1-cup microwave-safe bowl, combine peanut butter chips and shortening. Microwave, uncovered, at 50% power until melted, stirring every 15-30 seconds. Dip pretzels in peanut butter mixture. Place on waxed paper and dust with sprinkles if desired. Cool completely.,

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.

Steps:

• For the cookie: Mix powdered sugar and butter in a 2 1/2 quart bowl; stir in vanilla and egg. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2-3 hours.
• Heat oven to 375 degrees.
• Prepare peanut butter filling: Mix creamy peanut butter and butter. Gradually stir in 1 cup powdered sugar.
• Divide cookie dough in half. Roll each half into a rectangle about 13 1/2x9 inches, on well-floured cloth covered board. Cut each into strips that are 1 1/2x9 inches.
• Shape peanut butter filling into 18 balls (1 1/4 inch). Roll each ball into a rope, 9 inches long, on a floured surface.
• Place ropes on centers of chocolate strips. Bring long edges of each strip over filling; seal well.
• Shape into pretzel on ungreased cookie sheet.
• Bake until set, 8-10 minutes; cool.
• To make the cocoa glaze: Mix powdered sugar and cocoa. Stir in 2 tablespoons milk until smooth. If necessary stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
• To make peanut butter filled logs: Do not shape into pretzels. Cut each 9-inch peanut butter chocolate strip into 3 logs (3 inches long). Bake on ungreased cookie sheet for 7-8 minutes. (4 1/2 dozen logs).

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.

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.