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Pretzel Peanut Butter Cups

Pretzel Peanut Butter Cups

Line a 12-cup muffin pan with cupcake liners. Set aside.

Using a hand mixer or stand mixer fitted with a paddle attachment, cream the peanut butter and butter together in a medium bowl on medium speed for 1 minute. Add the confectioners’ sugar and brown sugar. Beat until combined and smooth. Place in the refrigerator until ready to use.

Melt the chocolate and shortening together in a medium microwave-safe bowl in 20-second increments until melted, stirring well after each increment. Spoon 2 teaspoons of the melted chocolate into each of the cupcake liners. To allow the chocolate to settle evenly inside, bang the muffin pan against the counter a few times. Spoon 2 heaping teaspoons of the peanut butter mixture on top of the chocolate. Bang the pan on the counter or spread with a knife. If you want a traditional-looking peanut butter cup where the peanut butter layer isn’t exposed on the sides, don’t allow the peanut butter to reach the edges of the cup.

Spoon the remaining chocolate evenly on top of the peanut butter. Once again, bang the pan on the counter until the tops are smooth. Chill in the refrigerator for at least 1 hour. Cups stay fresh stored in an airtight container in the refrigerator for up to 7 days.


Recipe Summary

  • 2 ¼ cups finely crushed pretzel sticks
  • ¾ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 cup heavy cream
  • 1 ¼ cups creamy peanut butter
  • 8 ounces cream cheese, softened
  • ⅔ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 4 ounces dark chocolate
  • 1 teaspoon coconut oil

In a large bowl, combine pretzels, butter, and sugar, tossing to coat.

Using your fingertips, press the pretzel mixture along the bottom and the up sides of each cup in a (24-cup) mini muffin tin. Bake at 375° until crusts are golden brown and set, about 10-12 minutes. Let cool completely.

In the bowl of a stand mixer, beat heavy cream until stiff peaks form. Transfer to a separate bowl chill until ready to use. Combine peanut butter, cream cheese, light brown sugar, vanilla extract, and salt in the bowl of a stand mixer mix until combined and fluffy. Using a rubber spatula, fold the whipped cream into the peanut butter mixture. Add 2 tablespoons of peanut butter mixture to each pretzel cup. Transfer to fridge chill for at least 4 hours.

Combine chocolate and oil in a medium saucepan over low heat cook, stirring constantly, until melted. Let cool slightly and drizzle over the assembled cups. Serve immediately or cover and return to refrigerator for up to 5 days.


Recipe Summary

  • 4 ½ teaspoons active dry yeast
  • 1 teaspoon white sugar
  • ½ cup warm water
  • 2 cups warm milk
  • 6 tablespoons vegetable shortening
  • 2 eggs
  • 6 cups all-purpose flour, divided
  • 1 tablespoon vegetable oil
  • ¼ cup white sugar
  • 1 ½ teaspoons salt
  • ½ cup baking soda
  • 4 cups water
  • ¼ cup melted butter
  • sea salt

Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Add milk, shortening, eggs, oil, 3 cups flour, 1/4 cup sugar, and 1 1/2 teaspoons salt. Blend with an electric mixer on medium speed until smooth. Mix in remaining 3 cups of flour by hand, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a floured surface, and knead until smooth and elastic, about 5 minutes. The dough will be sticky.

Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Uncover the dough and punch it down.

Preheat an oven to 350 degrees F (175 degrees C).

Pull off baseball size portions of dough and roll into "snakes" about 6 inches long. Roll each "snake" into a spiral to give the tops some texture. Set each formed bun aside.

Mix the baking soda and 4 cups hot water in a bowl. The baking soda does not need to dissolve completely. Dip each bun in the baking soda solution before placing on a baking sheet. Brush each bun with melted butter and sprinkle with sea salt. Bake in the preheated oven until brown, 20 to 25 minutes. Cool on a wire rack or brown paper bag.


Chocolate peanut butter pretzel cupcakes

Learn how to make chocolate cupcakes with peanut butter filling, whipped chocolate ganache, and crushed pretzel. A little bit of salty, a little bit of sweet, these cupcakes are heaven for chocolate peanut butter lovers. We’ll start by making our chocolate cupcake batter.

How To Make Chocolate peanut butter pretzel cupcakes:

You’ll need 1 1/2 cups of all-purpose flour, 1 1/2 cups of sugar, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking soda, 3/4 teaspoon of baking powder, and 3/4 teaspoon of salt, then we’ll stir together all of the dry ingredients.

Once that’s combined it’s time to start adding in our wet ingredients, which starts with 3/4 cup of buttermilk, you want to use buttermilk, or you can use regular milk or non-dairy milk by making it into a buttermilk substitute.

Pour that in along with 3/4 cup of hot water, 1/4 cup of vegetable oil, 2 large eggs, and about 1 teaspoon of vanilla extract.

Then grab a hand mixer and mix this all together until just combined, and of course, make sure you stop and scrape the sides and bottom of the bowl so everything gets mixed in.

Then you’ll want to preheat your oven to 325 degrees Fahrenheit and line a muffin tin with little paper cups.

Then you’ll want to fill each cup about 2/3 of the way full. This recipe makes between 18 and 24 cupcakes, so you can either use two pans or just cook them in batches.

Next, we’re gonna bake these in the 325-degree oven for 20 to 22 minutes. Once they’re done baking, transfer them to a wire rack to cool completely.

While those are cooling we can make our peanut butter filling and whipped chocolate ganache.

For the ganache, you’ll need 2 cups of semi-sweet chocolate chips, and put those into the bottom of a mixing bowl.

Then you’ll pour 1 cup of heavy cream over the top of it.

You want that cream to be hot, so you can simmer it on the stove or heat it in the microwave.

Let it sit for just 2 to 3 minutes. The hot cream will start to melt the chocolate chips.

Then you’ll want to grab a rubber spatula and stir this until the cream and the chocolate have combined, and all of those chocolate chips are melted.

Once this mixture is nice and smooth you need to let it sit on the counter until it reaches room temperature, which will be about one hour.

Luckily I already have one that’s been sitting. Then grab your hand mixer and you’re gonna beat this until it’s light and fluffy.

Which takes several minutes. It should end up like a really thick whipped cream.

Then you’ll want to transfer this all to a piping bag for frosting.

The last step is our peanut butter filling, which is super simple with just 3 ingredients starting with 1/2 cup of creamy peanut butter, 1/4 cup of melted butter, and 1/4 cup of powdered sugar, and we’ll whip this all together.

We’re gonna transfer all of this to a piping bag that’s fit with a large open tip.

The design doesn’t matter so much because we’re not going to see it, but you do need a wide opening to squeeze this into the cupcakes.

You want to insert the tip into the cupcake and give it a gentle squeeze, and squeeze out just a little bit of that peanut butter filling, then pipe on some of that whipped chocolate ganache to cover that center hole.

Then I like to give it a salty finish by breaking up a pretzel and sprinkling that on top.

And then you have yourself one of the most delicious cupcakes of all time.


Pretzel Bars Ingredients

To make this salty and sweet dessert, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

  • Hershey&rsquos Milk Chocolate Chips
  • Kraft Caramel Bits (can be found at Walmart or Target)
  • water
  • Reese&rsquos Peanut Butter Chips (can be found at Walmart or Target)
  • Mini Twist Pretzels

For this Caramel Chocolate Peanut Butter Pretzel Bars recipe, you will also need a cookie sheet, parchment paper, and at least 3 microwaveable bowls.


Mix the pretzel crumbs with the melted vegan butter. Spread the mixture on 8 muffin cups. Use a small glass to make the pretzel cups. Push the glass into the muffin tray’s cups and twist and turn it, until the shape is as desired.
Allow to cool for 15 minutes in the refrigerator.

While the pretzel cups rest in the fridge, melt 100 g of the dark chocolate over boiling water. Let the melted chocolate cool for a few minutes. Add the chocolate to the pretzel cupcakes. Use about 2 teaspoons per cupcake.
Allow to cool for 30 minutes in the fridge.

Heat up the peanut butter in a saucepan. But do not bring it to a boil. It is just supposed to melt. Stir in the salt and the finely ground oatcakes. Spread the peanut butter mix onto the cupcakes. Using about 3 teaspoons per cupcake.
Allow to cool for 1 hour in the refrigerator.

Melt the remaining 150 g of chocolate over boiling water. Allow to cool for a few minutes. Spread it evenly on the pretzel cupcakes and decorate them with pretzel pieces or whole pretzels.
Let the cupcakes cool again in the fridge for at least 30 minutes.


Peanut Butter Cup Pretzel Cheesecake Bars

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours, 10 minutes
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

Thick peanut butter cheesecake filling on top of a salty pretzel crust, stuffed with Reese’s Peanut Butter Cups, and a chocolate drizzle on top.

Ingredients

Pretzel Crust

  • 1 and 1/2 cups ( 120g ) very finely ground salty pretzels (about 3 cups whole pretzels)
  • 3 Tablespoons ( 35g ) granulated sugar
  • 7 Tablespoons ( 100g ) unsalted butter, melted

Peanut Butter Cheesecake Filling

  • 16 ounces ( 448g ) cream cheese, softened to room temperature (not fat free)
  • 1 large egg
  • 1/4 cup ( 50g ) granulated sugar
  • 1/2 cup ( 125g ) creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 10 regular sized Reese’s Peanut Butter Cups, chopped (or 20 small)

Chocolate Drizzle

  • 1 Tablespoon ( 15g ) creamy peanut butter
  • 1/4 cup ( 45g ) chocolate chips

Instructions

  1. Preheat oven to 350°F (177°C). Line bottom and sides of an 8࡮ or 9࡯ baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
  2. For the crust: In a food processor or blender, pulse salty pretzels into a fine crumb. See photo above for how it will look. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
  3. For the filling: Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the chopped Reese’s cups and spread the mixture over crust. Bake for 28-32 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
  4. For the drizzle: Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
  5. Store bars in a covered container for up to 10 days in the refrigerator.

Notes

  1. Double Batch: Recipe can easily be doubled and baked in a 9吉-inch pan, baking time will vary – about 45-55 minutes.

Keywords: peanut butter pretzel cheesecake bars, peanut butter cheesecake bars


Pretzel Crusted Peanut Butter Cup Blondie Pie

But in this instance, it was a pivotal ball drop. I forgot about my tooth fairy duties.

My 6 year old lost a tooth this week. Days of anticipation led up to the moment it finally fell out. Twisting, wiggling, pushing, pulling…

Days of effort were put in to getting that tooth out.

And in a rare organized Mommy moment I had successfully purchased the tooth fairy’s gift days in advance. That doesn’t usually happen. We are normally scrounging around the night of the tooth fairy’s visit looking for anything we can stick under the pillow. Those are the nights when neither my husband or I have any cash, no regiftable trinket on-hand and completely empty pillow cushions. I once stuck a scratch-off lotto ticket under my kid’s pillow because we were in such a bind.

So, yeah…I saw the potential for tooth loss in our near future and decided to be prepared.

Finally the day came and the tooth made the grand voyage from mouth to tooth pillow.

I said to my husband, I have the tooth fairy covered already. I PLANNED. Mom of the week goes to me.

Bedtime finally came and kiddo went to sleep with his sweet little tooth pillow tucked under his head.

My husband and I went on with our night, which consisted of super important things like watching Happy Endings and Jersey Shore.

When we decided to turn in for the evening I was too distracted by Pauly D’s blowout I completely forgot about my sweet, innocent child’s pre-planned tooth fairy prize.

The next morning I woke up to my child running into my bedroom crying because the tooth fairy didn’t come. DIDN’T COME!

I silently cursed Pauly D’s blow out. Then I cursed my husband! How could he LET ME FORGET!

Instantly I get the brilliant idea to sneak the prize under his pillow without him looking.

I stealthy grabbed the prize, shoved it under my shirt and made my way into his room. Quickly, like a spy, I pulled a Raiders of the Lost Ark and switched the tooth with the prize, dodged a few boulders and made my way out of the room with my child being none the wiser.

Then I delved deep into parenting manipulation.

I blamed my child for not looking well enough.

I said something to the effect of…The prize was there all along, your room is just so messy you couldn’t see the prize. Maybe if you cleaned once in a while you wouldn’t lose so many things. I am surprised the tooth fairy was even able to find your pillow with all this mess!

Ever need to know what not to do as a parent, just come here. My poor children.

Now, before you feel too sorry for them, to make up for the tooth fairy guilt trip I layed on them earlier in the day I made them this pie.

It’s what I do. I parent in sugar.

I am not normally a pie person, but this is basically a cookie in a crust. That’s pie I can get behind.

First you make your salty pretzel crust.

Just crush some pretzels up with butter and sugar.

Then make your yummy blondie filling. You might need to sample it. Just in case…

Then press it on top of your baked crust.

Bake it up til it’s just set.

The pie didn’t last too long. I mean it’s a Pretzel Crusted Peanut Butter Cup Blondie Pie. Didn’t stand a chance.

Let’s check out the butt of a slice. All the pretzely goodness…


Preparation

To make the base, spray an 8-by 8-inch pan lightly with baking spray or lightly grease with vegetable oil. Line with parchment paper and grease or spray the paper lightly.

In a large microwave-safe bowl, melt the coconut oil in the microwave. Tip in the crushed pretzels and the powdered sugar.

Next, stir in the peanut butter and mix until well combined. Pour into the pan and spread it out evenly. Place in the fridge to chill.

To make the chocolate topping, in a medium-sized microwave-safe bowl, melt the chocolate and the peanut butter in the microwave. Mix together and microwave again in short increments, mixing well until smooth and creamy.

Pour about ¾ of the mixture over the chilled base. Sprinkle on the coconut, peanuts, pretzel pieces and salt. Drizzle over the remaining chocolate and chill for at least 2 hours to set firmly.


Could This Be My Ticket to Fame and Adoration?

With so many creative bloggers and cooks online, I wondered if anyone else had tried combining these flavors and ingredients.

Sure enough, a search revealed that none other than Martha Stewart posted a recipe for Peanut Butter Pretzel Candy in 2011.

Martha’s recipe intro calls for “leftover farm-stand pretzels,” an ingredient I confess I’ve never owned being the unsophisticate that I am. But I’m pretty sure if I ever got my hands on a farm-stand pretzel, there wouldn’t be any leftovers.

Shall we cook some chocolate pretzel peanut butter wonders?


  • waxed paper
  • 1 cup creamy peanut butter
  • 2 tablespoons butter, softened
  • ¾ cup brown sugar
  • ½ cup powdered sugar, or more as needed
  • 100 miniature pretzels
  • 1 (6 ounce) bag semisweet chocolate chips

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.