Peanut Butter Pretzels
September 2016 in Review, and Christmas Cookie #9
A favorite photo…
A few highlights…
- Family getaway to Santa Fe, NM
- 10th annual ride on Thomas the Tank Engine
And a cookie recipe to go with it!
| Servings |
dozen
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Ingredients
- 1 cup peanut butter
- 1/2 cup butter at room temperature
- 1/2 cup graham cracker crumbs (7-8 square crackers)
- 1/2 cup club cracker crumbs (15 small rectangles)
- 2 cups powdered sugar
- 8 dozen pretzel twists (4 cups, about 5 ounces)
- 10 ounces dark chocolate (chips or bars)
- 1 Tbsp. shortening
Ingredients
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Instructions
- Grind graham crackers and club crackers into crumbs using the food processor, if you haven't already.
- In the bowl of an electric mixer, combine the peanut butter and butter until well mixed.
- Add both kinds of cracker crumbs and powdered sugar. Blend well. Mixture will be very thick.
- Using your hands, roll mixture into small balls about the diameter of a dime and press each on a pretzel. Put the pretzels on a waxed-paper lined baking sheet.
- Refrigerate the pretzels at least one hour to firm up the PB mixture.
- Melt chocolate and shortening in a mixing cup in the microwave.
- Dip the top (the PB part) of each pretzel into the melted chocolate and place back on the waxed paper.
- Refrigerate again to set the chocolate, and then stack in an airtight container and store in the refrigerator until serving.
Recipe Notes
Since I make this at Christmas time, I often stop plenty of times in the process. You can refrigerate the peanut butter mixture before pressing it on the pretzels or leave the undipped pretzels in the fridge for a day or two before coating in chocolate.
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