Peanut Butter Pretzel Bites ^{0}

These will replace this recipe I posted a few months ago. This new one was yummier and easier. Win/win.

Peanut Butter Pretzel Bites

Yield 60 – 80 pretzel bites

Ingredients

1 cup creamy peanut butter

2 tbsp softened butter

1/2 cup powdered sugar (maybe more)

3/4 cup brown sugar (maybe more)

Pretzels

1 bag  semi-sweet chocolate chips (I made some with chocolate chips and some with chocolate almond bark. We preferred the almond bark. Which was nice cause it was easier to dip in I thought)

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips (or almond bark) into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

By futuregrace Category: Recipes Tags:

Pumpkin Cookies ^{0}

I was really shocked when this recipe was a keeper. Don’t ask why I made them when I didn’t expect to like them. I don’t have an answer for that.

Cookie Ingredients:

1 cup softened shortening {use butter-flavor Crisco}
2 cups of sugar
4 eggs
2 cups of canned pumpkin
4 cups of flour
8 tsp. of baking powder
2 tsp. salt
5 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1 bag of semi-sweet chocolate chips

Frosting Ingredients:

8 ounces of cream cheese at room temperature
3/4 cup of unsalted butter, softened
1 lb. powdered sugar {1 box}
sprinkle of salt
2 teaspoons pure vanilla extract

First, preheat the oven to 400. Combine all cookie ingredients {except chocolate chips} in a large bowl and mix until smooth.  Add the bag of chocolate chips and stir in to batter with spoon.  Use a tablespoon to drop batter by the spoonful onto a parchment paper lined cookie sheet. It keeps the cookies from burning.

Bake at 400 for 8-10 minutes.

While the cookies are baking and cooling, get started on the frosting.  Combine the cream cheese and butter in a mixing bowl and mix until smooth.  Add the powdered sugar 1/2 a cup at a time, and mix until very smooth. Add the vanilla extra and mix.  Don’t ice the cookies until they are completely cool.

By futuregrace Category: Recipes Tags:

Peanut Butter Nutella Ritz Cookies ^{0}

There’s nothing NOT yummy in these. They don’t have to be dipped in the white chocolate (the original recipe says to coat the whole cracker, that would have been too much), they are still a great treat without it.

1 sleeve Ritz Crackers

1/4 – 1/2 cup peanut butter

1/4 – 1/2 cup Nutella

12 oz almond bark

Spread a dollop of peanut butter on half the Ritz crackers and some Nutella on the remaining half of the Ritz crackers. (Use as little or as much of each that you want) Sandwich the peanut butter and Nutella halves together. Melt the almond bark in the microwave, stirring every 30 seconds until it’s melted and smooth.  Dip sandwich in bark about halfway. Place on wax paper to cool before serving – about 30 minutes or until the bark is set.

By futuregrace Category: Recipes Tags: