CARAMEL CHOCOLATE PEANUT BUTTER PRETZEL BITES (LIKE TAKE 5)
These taste a lot like the Take 5 candy bars, which are my hubby's favorite. The dipping chocolate can be a bit messy and time consuming, but it is worth it! Make the bunch and share or freeze to have a constant supply!
Provided by Baking Bunny
Categories Lunch/Snacks
Time 1h
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 162.1, Fat 10.2, SaturatedFat 3.9, Cholesterol 1.2, Sodium 72.6, Carbohydrate 17.7, Fiber 1.4, Sugar 14.3, Protein 3.5
CARAMEL PRETZEL BITES
I created this recipe wanting to make my own version of a pretzel log dipped in caramel, chocolate and nuts from a popular candy store. These are smothered with homemade caramel. -Michilene Klaver, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.
Nutrition Facts : Calories 146 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
PEANUT BUTTER PRETZEL BITES
"During the holidays, I was making candy with my daughter and we came up with this recipe the family and our friends really liked," relates Lois Farmer of Logan, West Virginia. Bite into her special sweets to discover delicious peanut flavor and a salty pretzel crunch.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set., Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT, CARAMEL, AND CHOCOLATE TART
You won't be able to resist a slice of this gooey yet crunchy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
- Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
- Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
- Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
- Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
- Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.
CRISPY CHOCOLATE PEANUT BUTTER PRETZEL BALLS
These are absolutely addictive! Sweet and salty with lots of crunch, and very easy to make. These should probably be stored in the fridge to keep from going soft or you could probably coat in an extra layer of chocolate if you wanted to go through the trouble.
Provided by C. Taylor
Categories Candy
Time 10m
Yield 60-70 balls
Number Of Ingredients 4
Steps:
- 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.
PEANUT BUTTER, CARAMEL & PRETZEL BITES
Time 1h
Number Of Ingredients 6
Steps:
- Place 60 unbroken square pretzels on your work surface. Turn each unwrapped caramel on its side and slice in half. This should give you two square caramels per piece for a total of 30. Place each half on an empty pretzel. Continue doing this until all 15 caramels are cut in half and placed on pretzels. Cook caramels on pretzels in the microwave for 5 seconds and press caramel into pretzel. If caramel will not press into pretzel, cook for additional 5 seconds. Caramel should not be melted, just soft enough to press into the pretzel so they stick together. You'll need to do this in batches. On remaining 30 pretzels, smear each one with peanut butter. Press a peanut butter half pretzel into a caramel half pretzel. Do this to all. You should have 30 peanut butter pretzel sandwiches at this point. Melt chocolate according to package directions. Add vegetable oil to thin the chocolate slightly after it's melted. Place pretzel sandwiches into white chocolate and with a fork gently pick each one up and shake it gently to remove excess chocolate. Place Pretzel bites on wax paper, non-stick foil or a baking mat to cool and dry. Sprinkle candy bits, sprinkles or colored sugar on top of each one as you finish, before they dry. Repeat until all 30 pretzel bites are dipped. Allow to dry fully and devour!
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COPYCAT TAKE 5 PRETZEL BITES ~ SIMPLE SWEET RECIPES
From simplesweetrecipes.com
Servings 24Estimated Reading Time 2 minsCategory Cookies / BarsTotal Time 1 hr 15 mins
- Spread peanut butter onto each pretzel with a butter knife or spoon. This is easier if you pick up each pretzel spread, and then return to the baking sheet. Freeze* pretzels for half an hour to harden the peanut butter.
- Warm your caramel sauce, if needed, for 15-20 seconds in the microwave. Spoon a small drizzle of caramel sauce onto each bite on the tray. Return to freezer* and cool for another half hour.
- Melt chocolate chips in a double boiler, or in a pinch heat in the microwave stirring every 30 second until melted. Drizzle chocolate over each bite. Alternatively, you can dip the whole bite into the chocolate, if desired. Freeze for a half hour to allow the chocolate to harden, then serve.
TAKE 5 COOKIES (EASY RECIPE) - FROM SOMEWHAT SIMPLE
From somewhatsimple.com
5/5 (6)Total Time 20 minsCategory DessertCalories 95 per serving
- Preheat oven to 350 degrees. Grease three mini muffin pans {12 muffin cups per pan}. Break chocolate covered pretzels into small pieces and place them flat on the bottom of each muffin cup.
- Scoop rounded teaspoons of the peanut butter cookie mix into muffin tins, on top of broken pretzles and press down lightly. Bake for 8-10 minutes, or until lightly browned.
- When cookies are done, remove from oven and immediately press 1 Rolo candy into the center of each cookie.
CHOCOLATE, PEANUT BUTTER, PRETZEL AND CARAMEL CANDY BARS …
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4/5 (2)Total Time 2 hrsCategory DessertCalories 312 per serving
- To make the bottom layer, set a heatproof bowl over a pot of simmering water. Melt the milk chocolate and peanut butter, stirring until smooth. Remove from heat and spread into a 9x13-inch pan lined with parchment paper or greased foil. Chill in fridge for 30 minutes.
- To make the peanut butter layer, beat the butter, peanut butter, and powdered sugar in a stand mixer or with a hand-held mixer until smooth and creamy. Spread over the bottom chocolate layer. Cover with the pretzels.
- To make the caramel layer, place the caramels and heavy cream in a small saucepan and set over medium low heat. Heat until caramels melt and mixture is smooth, stirring frequently. Immediately spread on top of the pretzels, then top with the peanuts. Chill in the fridge for 30 minutes.
- To make the top chocolate layer, set a heatproof bowl over a pot of simmering water. Melt the milk chocolate and peanut butter, stirring until smooth. Pour on top of the bars and return to the fridge for at least 30 minutes before slicing and serving.
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