Happy almost Friday to everyone! Due to the fact that I will be out of town this weekend, and tonight I am making the enchiladas again – I’ve decided to post what I whipped up last night.
Doug is out of town for a trade show, my phone crashed…so naturally I was bored and TV just wasn’t cutting it. I came across this recipe on foodgawker yesterday, and just happened to have all of the easy ingredients! On another note, I read into that blogs “about me” more in depth, and it is two sisters who are 2 years apart. They blog together from “tiny kitchens”, one in Japan and the other in New York, the interesting thing…the one in Japan doesn’t even have an actual oven in her kitchen! She went out and bought a small counter top convection oven. Isn’t that crazy that kitchens over there don’t come standard with ovens??
Anyways, these guys are super easy, and are basically buckeye balls (if you know what those are) with pretzels added in for a twist…YUM! Really, this baking blog is not helping me at all, losing weight is really hard when you like to bake. And I know there are plenty of healthy recipe options out there, which I try to keep in mind when doing this, like I used low fat peanut butter. But still, if you start substituting everything out, it just doesn’t taste the same! Sorry to get side tracked, just had that thought.
One more side note, keep Doug in your thoughts this weekend as he is running his second half marathon this weekend! I was supposed to run it too…but after White Rock, I went into hibernation for the winter and stopped running for the most part. COME ON SPRING! (This is us after our first 5K…we thought we were the coolest thing since sliced bread.) But back to Doug, he has really stepped up the running and his speed, so I think he will do great! I do ask for prayers though because he has been pretty sick this week and I want him to be healthy and happy on race day!
Have a great weekend everyone!
First you mix together the peanut butter and butter until it is all smooth and creamy.
Then you add in the sugars, and you have the point where you can start rolling…should look something like this-
Place rolled peanut butter and stick between to mini pretzels, then place in freezer for around 30 minutes to set.
Heat up your chocolate and dip, then put back in freezer to set completely, won’t take too long!
Enjoy the creamy salty chocolate goodness of these guys. Here I tried to get artistic with my shot..but truth be told, I just can’t get a good shot for some reason, I blame it on our beautiful countertop.
Peanut Butter Pretzel Bites
1 cup creamy peanut butter
2 tbsp softened butter
1/2 cup powdered sugar (maybe more)
3/4 cup brown sugar (maybe more) Mini Pretzels
1 bag semi-sweet chocolate chips
Combine peanut butter and softened butter in a large bowl with a fork or whisk or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. The more you roll it, the softer and less manageable it will be.
Use a teaspoon measure, or a small cereal spoon to scoop the filling. Roll each portion into a small ball and set on a cookie sheet lined with wax paper (That is the buckeye ball way) or you can sandwich them between two whole pretzels as pictured. (Delicious!) When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl or double broiler and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.