Chocolate Raspberry Pretzel Cookie and Chocolate Covered Peanut Butter and Pretzel Truffles
117⬇ ️ ⬇ ️ ⬇ ️ ⬇ ️ TIME STAMPED RECIPES BELOW ⬇ ️ ⬇ ️ ⬇ ️ ⬇ ️
Chocolate strawberry pretzel cookies at: 00:30
Chocolate covered peanut butter and pretzel truffles at: 03:22
Chocolate covered peanut butter and pretzel truffles:
1 1/2 cups creamy peanut butter
1/3 cup confectioners' sugar
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/8 teaspoon salt
3 cups crushed pretzels, divided
3 cups semisweet chocolate chips (about 12 oz)
3 tablespoons shortening or 1/4 bar (one ounce) paraffin
1/2 cup peanut butter chips if desired for decoration
1/4 cup of crushed pretzels for decorating if desired
Directions
In a large bowl, beat 1-1/2 cups peanut butter, confectioners' sugar, brown sugar, butter and salt until blended. Stir in 3 cups pretzels.
Shape pretzel mixture into 1-in. balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 30 minutes or until firm. I left mine in the fridge for a couple of hours.
In a microwave, melt chocolate chips and shortening; stir until smooth or use the double boiler method shown in the video. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets.
Drizzle melted peanut butter chips over truffles; sprinkle with some crushed pretzels. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Rechttps://www.tasteofhome.com/recipes/chocolate-covered-peanut-butter-pretzel-truffles/com/recipes/c...
Chocolate strawberry pretzel cookies:
1 cup butter, softened
1/2 cup white sugar
2 large eggs, room temperature
1-1/2 cups finely ground pretzels (about 6 ounces)
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup semisweet chocolate chips, melted
1/3 cup seedless strawberry jam
Confectioners' sugar for dusting completed cookies if desired.
Directions
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1-2 hours.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness.
Cut out equal numbers of cookie tops and cookie bottoms.
Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar.
Recihttps://www.tasteofhome.com/recipes/chocolate-strawberry-pretzel-cookies/?epik=dj0yJnU9cHdjc1EwMGtHSjNGSjFJQlNQLVFmdGtrVWU4ZGNMcGkmcD0wJm49QzlaR0dpOFp0anlMaTFaQTNGVG5HQSZ0PUFBQUFBR2RZNFk4com/recipes/https://audionautix.com/audionautix.com/
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