Peanut Butter Pretzel Bites

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

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 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.

Cook's tip:  I used 3/4 cup of powdered sugar instead of 1/2 cup.  The dough wasn't thick enough with just 1/2 cup.  I also learned that refrigerating the dough before rolling it into balls and putting it between the pretzels made the process quite a bit easier.  I dipped half of the batch in milk chocolate and half in semi-sweet and surprisingly I liked the semi-sweet better.  Also, I made the mistake of accidentally buying unsalted pretzels.  Although the bites were good using unsalted, I think they would be better with salted. 

From whence it came:  My cute as can be married daughter found this recipe while stalking the blog of one of her cute friends.  My married daughter called me and told me about these and I just had to try them.  My married daughter is on my good list, not only for sharing this great recipe, but for being just as sweet as this great recipe.  Do you know that she calls her momma just about every single day to check in and say hello?  Do you know how much that means to her momma?  More than words on this silly little blog could ever express.  Oh how I love my married daughter, and oh how you'll love these pretzles!

Why it's blogable:  The combination of sweet and salty is a winner as far as I'm concerned.  You combine pretzels and chocolate and I'm gonna sit right down next to you and be your best friend.  At least until the pretzels and chocolate are all gone.  Then you go and put peanut butter into the mix and you've got yourself one sensational recipe.  These little bites might be a process to make, but they're not hard, and they're worth the effort.  The Spy Who Loves Me and my teen son totally and completely agree!

Click here to get the printable:
Peanut Butter Pretzel Bites

Hope you enjoy stirring it up!

Chocolate Cookie Pretzels

 Ingredients

    2/3 cup butter, softened
    1 cup sugar
    2 teaspoons vanilla extract
    2 eggs
    2-1/2 cups all-purpose flour
    1/2 cup HERSHEY'S Cocoa
    1/2 teaspoon baking soda
    1/4 teaspoon salt


Directions

     Heat oven to 350°F.

     Beat butter, granulated sugar and vanilla in large bowl unilt fluffy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended.

     Divide dough into 24 pieces. On lightly floured surface, roll each piece with hands into pencil-like strip, about 12-inches long. Place strip on ungreased cookie sheet. Twist into pretzel shape by crossing left side of strip to middle, forming loop. Fold right side up and over first loop. Place about 2 inches apart on cookie sheet.

     Bake 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.

Here's how you form the pretzels:

From whence it came:  I found this recipe, many years ago, in the Hershey's Make It Chocolate cookbook.  One day I decided to give it a try, and it has been a family favorite ever since.  Sometimes I sprinkle them with powdered sugar, but usually we just gobble them down plain.  And when I say gobble, I mean gobble!

Why it's blogable:  My kids love love love these cookies.  Right this very second my teen son is begging me to make these for him.  And when my teen son begs, I tend to listen.  He's a good boy.  A really really good boy.  He makes me happy, and I want to make him happy right back.  So I'm gonna bake him up a batch of these cookies and sit back and enjoy the happiness.  Oh, and in case you're wondering about The Spy Who Loves Me, he is a humongous fan of these cookies.  They are one of his all time favorites, too.

Click here to get the printable:
Chocolate Cookie Pretzels

Hope you enjoy stirring it up!

Pretzel Jello Salad

First layer:

2 c. crushed pretzels
½ c. melted butter (real butter, people!)

Mix and press into 9x13 pan. Cook at 300 degrees for 10 minutes. Let cool.

Second layer:

1 8oz. cool whip
1 c. sugar
1 8 oz. cream cheese, softened

Beat sugar and softened cream cheese until fluffy. Fold in cream cheese and spread over pretzel layer.

Third layer:

1 large package strawberry or raspberry Jell-o
2 c. boiling water
2 10 oz. packages frozen strawberries or raspberries, with juice

Mix all ingredients then let this gel in the fridge until slightly thickened. Spread over 2nd layer.

Chill until set and enjoy!

From whence it came: This recipe was given to me by a fabulous woman who I just loved named Nora Hurst. Some people come into your life and leave you better than they found you. Nora was such a person. Way back when, before I had my kiddies, I worked for Citizens Bank of Costa Mesa and Nora was my boss. She was a hoot. She was a Texan, through and through, and boy was she spunky. Nora had breast cancer, but never ever did she let it get her down. She passed away about 20 years ago. She was feisty and fun and a fabulous cook. She published a cookbook, written in her very own handwriting. I treasure my copy. Nora treated me like family. Come to think of it, Nora treated most everybody like family. She had true Southern hospitality and charm. Thanks for the recipe, Nora. I think of you every single time I make it!

Why it's blogable: Jello with pretzels? Has somebody lost their ever lovin' mind? Nope, not even close. This recipe is to die for, and I know a bunch people who would tell you I'm right. Even the hubby (remember that I told you he doesn't always like fruity stuff?) yep, even the hubby is crazy about this one. You might think it's weird, but you'd be wrong. Give it a try, I dare ya! You're gonna love it!

Just so ya know: This salad (yes, in our family it's a salad, not a dessert, although it's as good as any dessert you've ever sunk your teeth into)...where was I? Oh yeah, this salad is best made the day it is served. It's still pretty good the next day, but the pretzels get a bit soft and they're better when they're crunchy. They mix with that heavenly butter and come out of the oven with a nutty flavor that'll make you drool! Oh, and make it in a glass pan cause the layers are just as purdy as they are yum-e!

Hope you enjoy stirring it up!