but it's not just peanuts. it's gluten, too. i don't think i even ever heard the word gluten until i was 16 years old, and i absolutely can't recall knowing anyone with an allergy to it. don't get me wrong, i'm extremely sympathetic of people who suffer from allergies. as a lifetime seasonal allergy sufferer, from a family of
i actually pride myself on accommodation baking. i love coming up with delicious desserts for my
today i went to a really delicious, lovely brunch to celebrate my friend sean's 30th birthday. since he's well within the range of the generation not afflicted by peanut allergies, i thought it was safe to make these indulgent little treats for him.
ingredients:
pretzels
1 cup smooth peanut butter
2 1/2 tbs. butter
1/3 cup powdered sugar
3/4 cup brown sugar (i used light brown)
1/4 tsp. vanilla extract
1 bag chocolate chips (i used a combination of milk and dark)
1 cup smooth peanut butter
2 1/2 tbs. butter
1/3 cup powdered sugar
3/4 cup brown sugar (i used light brown)
1/4 tsp. vanilla extract
1 bag chocolate chips (i used a combination of milk and dark)
to make the pretzel bites:
1. melt 2 tbs. of butter and add mix it with the peanut butter.
2. add both sugars and the vanilla and beat with a hand mixer. the consistency should be kind of paste-like and dry enough to make little balls out of. if it's seems to wet and sticky after adding all the ingredients, slowly add a little bit more of both kinds of sugar until you reach the desired consistency.
3. roll the peanut butter into teaspoon-size balls and press down in between two pretzels to create a sandwich. freeze the mini sandwiches for about 20 minutes.
4. cover a cookie sheet with parchment paper. melt the chocolate chips with 1/2 tbs. butter. when the chips are fully melted and smooth, dip the mini sandwiches in so they're halfway covered with chocolate then place each one flat on the parchment paper and return them to the freezer until the chocolate sets, which takes about an hour.
1. melt 2 tbs. of butter and add mix it with the peanut butter.
2. add both sugars and the vanilla and beat with a hand mixer. the consistency should be kind of paste-like and dry enough to make little balls out of. if it's seems to wet and sticky after adding all the ingredients, slowly add a little bit more of both kinds of sugar until you reach the desired consistency.
3. roll the peanut butter into teaspoon-size balls and press down in between two pretzels to create a sandwich. freeze the mini sandwiches for about 20 minutes.
4. cover a cookie sheet with parchment paper. melt the chocolate chips with 1/2 tbs. butter. when the chips are fully melted and smooth, dip the mini sandwiches in so they're halfway covered with chocolate then place each one flat on the parchment paper and return them to the freezer until the chocolate sets, which takes about an hour.
alternate endings:
1. bring out the salty side of peanut butter by sprinkling some sea salt on the chocolate before it sets.
2. prevent yourself from eating the leftover melted chocolate by pouring it into a plastic bag and cutting a little tiny piece of the corner off the bag before squeezing the it over the pretzels to make fun squiggly designs.
3. get really fancy by doing alternative ending 2 with white chocolate.
Nani --these look amazing! I am definitely trying this recipe as soon as possible. Love your blog too! PS Want to come over and meet Izzy Rose sometime soon?
ReplyDelete-Stephanie
yay!!! and yes! i really really want to meet gansta izzy rose!! i'm around and not working on weds and thurs...
ReplyDeleteAMAZING! (plus...they can be done with gluten free pretzels and soy "peanut" butter for both Andy and me!) ;-)
ReplyDeletedefinitely! i made these for andy's birthday last year using gluten free pretzels and i'm sure soy butter will work beautifully!!!
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