Kirkland HK Anderson Peanut Butter Filled Pretzels 3.25 lbs

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Yes, you can definitely make your own peanut butter filled pretzels at home! It's a fun and tasty project that can be done with just a few simple ingredients and tools. To start, you'll need some soft pretzel dough, which you can either make from scratch or buy pre-made. You'll also need some creamy peanut butter, a piping bag or plastic bag with a corner snipped off, and some coarse salt for sprinkling on top.

Add the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture. Mix on low speed until just a few streaks of flour remain. Do not over mix.Sharp chef’s knife: You’ll need this for cutting the bars once they’ve set. For cleaner cuts, heat the knife by dipping it in hot water and drying it off before each cut. A chef’s knife is larger than a paring knife, and will give you better leverage when cutting. Grab your favorite 13×9-inch pan. If you want to cut this dessert into bars, make sure to line the pan with parchment paper and leave an overhang on the sides to help you lift the dessert out later. Be sure to coarsely chop the mini peanut butter cups so they’re evenly distributed across the bars. Reese’s® Minis are a great choice–they don’t come individually wrapped, which saves you some prep time. Almond Butter Filled Pretzel Nuggets, on the other hand, are peanut-free. These nuggets have a creamy almond butter filling with a hint of maple sugar for a sweet and nutty flavor. The maple sugar is complemented by fenugreek extract and whole-grain sorghum flour, which add depth and complexity to the taste.

Chill: Press mini pretzels onto the top of the baked magic bars. Rest at room temperature for 30 minutes, then chill in the refrigerator for 1 hour.(Image 4) Parchment paper: This is used to line the baking pan and makes removing the bars and cleaning up afterward easier. We love using these sheets of parchment paper and these binder clips to hold the parchment in place. COCONUT FLAKES: If coconut isn’t your thing, simply omit it or replace it with an extra ¼ cup of chocolate, peanut butter, or butterscotch chips. Once ready to use, bring water to a rolling boil over high heat. Carefully, add the baked baking soda to the water to create an alkaline solution. Decorate the Dip to Your Liking – Are you making these for a special occasion? A birthday or perhaps Christmas? Change up the chocolate to a colorful candy coating, and add some sprinkles!IN THE FREEZER: For longer storage, freeze the bars for up to 3 months in a freezer bag or airtight container. Thaw them overnight in the refrigerator before serving. In a medium mixing bowl, combine the softened butter with peanut butter and beat together using a hand mixer until smooth and creamy. Creating peanut butter pretzel magic bars is a fun experience that combines various textures and flavors. Let’s get started! I like to top this dessert with halved Reese’s mini peanut butter cups, melted peanut butter, and some more chopped pretzels.

When your pretzel crust is cool, use a mixer to beat the cream cheese, powdered sugar, and vanilla for about 5 minutes. Add the peanut butter and mix well. Spatula or wooden spoon: These will be useful for both mixing ingredients and spreading the mixtures into the baking pan.

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Make The Chocolate Peanut Butter Mixture: Microwave the peanut butter for 40-45 seconds at full power, stir, then mix in the semi-sweet chocolate chips until smooth and completely melted. Pour and smooth the peanut butter and chocolate mixture over the buttered pretzel layer. (Image 2) Cream together the butter and sugar. Mix the butter and sugars together on medium high speed until light and airy. This takes about 2-3 minutes. Scrape down the sides of the bowl. BUTTERSCOTCH CHIPS: For a twist, try swapping these with white chocolate chips for a creamy contrast. How To Make This Peanut Butter Pretzel Magic Bars Recipe Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium high speed until light and fluffy, about 3 minutes. Scotcheroos are a no-bake Rice Krispies dessert made with peanut butter, chocolate, and butterscotch. I've added crushed pretzels to this classic bar recipe for a salty & sweet twist!

Mini peanut butter cups and mini chocolate chips: These bring an added layer of flavor and texture to the Pretzel Peanut Butter Bars. Is there a typo in the recipe? It says to make 8 ropes of dough, about 22 inches each. Then to cut them into 1-inch bites. That would make 176 bites, and incredibly thin ones at that. I rolled the ropes into 11 inches each and it seemed right. 🙂 ON THE COUNTER: These cookie bars will keep fine on the counter in an airtight container for up to 5 days.Since I’ve been really into making layered desserts lately, I decided to make a mash-up of a layered pudding dessert and peanut butter pie. What sets Quinn's pretzels apart is their commitment to using real ingredients. All of their pretzels are non-GMO Project Verified, corn-free, soy-free, and dairy-free. The Almond Butter Filled Pretzel Nuggets, in particular, are made with ingredients such as maple sugar, fenugreek extract, and whole-grain sorghum flour. These ingredients are not only delicious but also provide a range of nutritional benefits.