melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
b>pretzel crisps face down on the sheet.
Scoop 1 teaspoon peanut butter
Line two baking sheets with waxed paper.
Arrange pretzels on baking sheets in rows.
Put a teaspoon of peanut butter on each pretzel.
Melt caramels with butter in saucepan over med. heat until melted.
Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
Put in fridge one hour or until hardened.
Melt chocolate according to package directions.
Dip each pretzel into chocolate and return to waxed sheets.
Refridgerate an additional hour.
Serve.
Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
Sandwich each peanut butter ball between 2 pretzels.
Leave in freezer for 30 minutes.
Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
Return to freezer for 1 hour. Keep refrigerated until served.
Line a baking sheet with aluminum foil or waxed paper.
Arrange pretzels on the prepared baking sheet.
Melt chocolate chips and milk together in the top of a double boiler over simmering water, whisking frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Reduce heat to low and gradually stir peanut butter into chocolate mixture until fully melted.
Remove chocolate-peanut butter mixture from heat and drizzle over pretzels. Freeze pretzels until coating is hardened, at least 2 hours.
ooking spray.
Heat marshmallows, butter and salt in large, heavy
br>Beat brown sugar and butter together in a separate bowl
arge microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered
In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
Mix in the pretzels and rice cereal until everything is coated and well incorporated.
Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.
Combine the peanut butter and pretzels in a bowl
lectric mixer, beat the butter, sugar and peanut butter on medium speed until
Stir powdered sugar and peanut butter together until combined. This will
In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
larger bowl, beat the butter and sugars together on medium
Line a loaf pan with parchment, leaving an overhang. Press 1 1/2 pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1 1/2 pints vanilla ice cream, and 3/4 cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
To serve, remove from pan and slice. Pour a little chocolate syrup over each serving,if desired. **The cook time is the freezing time.
>Stir together cookie crumbs, butter, and sugar in a
Butter one 9x13 inch glass baking
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
Use a medium glass bowl.
Combine peanut butter and chocolate. Microwave on Medium for 2 minutes.
Stir well.
Microwave on High for 2 minutes; stir well.
Microwave on High for 1 1/2 minutes or until mixture is melted and smooth when stirred.
Place 5 to 6 pretzels at a time in melted mixture and carefully turn to coat entire pretzel.
Remove pretzel with fork, tapping edge of bowl to remove excess chocolate.
Place pretzel on waxed paper and refrigerate for 20 to 30 minutes.
stirring constantly.
Add peaut butter and stir until blended.