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Posts Tagged ‘Pretzels’

Caramel Party Mix

Posted in Snacks, tagged , , , , , , , , , , , on December 21, 2011 | 8 Comments »

I am sooo excited to share this recipe with you guys!!  Not only is it AMAZING but it’s a family recipe!  We make it every year for the holidays, a family tradition for sure.  I always remember my mom making it once the holiday season was in full swing.  She would have a bowl with her morning coffee and perhaps a handful after dinner.  About 5 or so years ago I started making it as well because there was no way I could wait until Christmas week to partake.  There are many ways I follow in my mom’s footsteps and this is no exception.  Piping hot coffee in one hand, small bowl of caramel party mix in the other.  Life is good!

This caramely mix has made an appearance at numerous holiday parties and been given as countless homemade gifts.  It’s always a hit!!  I like to think the obsession goes somewhat like this for a newbie:  ”Caramel Party Mix…hmm…sounds pretty good.  First few pieces are consumed, this stuff is GOOD!  Another few pieces maybe even a handful later, what is this??  It’s so addicting!  Email is composed and the recipe is requested!”  2 years ago I made it for some co-workers and got a request from them the next year to have another bag, and if I could make that bag bigger than last year that would be great!

Enough talking it up….what does it taste like?!?  Well……it’s sweet and caramely and crunchy and addicting!!!  Soo addicting!  Don’t be turned away by the hour baking time.  It’s well worth the every -15-minute stirring process.  If you have some left over cereal from making salty party mix, give this one a try!  You will be hooked.  Coffee drinker?  Start your morning off right and add this to your pre-breakfast roundup.  It’s especially yummy sitting in front of a fire on a crisp winter morning.   Not that it changes the taste, but it creates a relaxing picture, doesn’t it??  I hope you enjoy this sweet treat as much as we do!!

(Printable Recipe)

Caramel Party Mix

Ingredients

  • 10 cups cereal (cereal recommendations listed below)
  • 1 cup brown sugar
  • 1 stick butter, unsalted
  • 1/3 cup light Karo syrup
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking soda
Cereal Recommendations
  • 2 cups rice chex
  • 2 cups corn chex
  • 2 cups bugels
  • 1 cup kix cereal
  • 1 cup cheerios
  • 1 overflowing cup of pretzels
  • 1 cup peanuts OR you can do 1/2 peanuts 1/2 cashews

Directions

1.  Preheat oven to 200 degrees.  Place cereal in a large foil pan.  Set aside.

2.  In a large saucepan, combine butter, brown sugar, light corn syrup and vanilla extract over medium-low heat.  Stir frequently until butter is melted and mixture is combined.  Allow mixture to come to a rolling boil, allow to boil for 45 seconds to 1 minute.  Remove pan from heat and add baking soda.  Stir quickly to combine, the mixture will expand which is what you want.  Pour caramel mixture over cereal.  Stir cereal and caramel until well combined.

3.  Bake  for 1 hour, stirring every 15 minutes.  Allow to cool.  Store in an airtight container.

 

Notes:

  • I use a turkey roaster pan to make the party mix in.  You can find foil ones at Wal-Mart for about $1.  The nice thing about the foil pans, they are disposable.  It looks similar to this. 
  • While cooling, stir occasionally to make sure mix doesn’t stick to pan.  
  • Sample Often!  

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Brownie Buckeye Bites

Posted in Brownies, Desserts, tagged , , , , , , , , on July 11, 2011 | 36 Comments »

Brownie, Buckeye, Brownie, Chocolate, Pretzels.  You know….just a combo of a few of the things I love into 1 grandiose bite!

In my head, these bites came together with no problem.  Due to my impatience, I cut the brownies too early (wait the recommended 3 hours) and the wrong way, so my attempt was longer and more tedious than it should have been.  The end result was well worth it.  However, between you and me, they would have been just as tasty in bar form.

If you do happen to make the bites, have fun piecing together the scraps.  Don’t worry what it looks like, pretty or messy, they taste just as good!

(Printable Recipe)

Brownie Buckeye Bites (or Bars)

Brownie Ingredients

Recipe from My Baking Addiction

  • 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 ounces unsweetened chocolate
  • 4 ounces bittersweet or semi-sweet chocolate
  • 10 tbsp (1 stick plus 2 tbsp) unsalted butter
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

1.  Adjust oven rack to middle position and preheat oven to 325 degrees.  Spray an 8×8 inch baking pan with cooking spray and then line with parchment paper or foil (I used parchment paper).  This will allow for easy removal to allow brownies to cool completely.

2.  In a small bowl, whisk together flour, salt, and baking powder.  Set aside.

3.  In a large microwavable safe bowl, melt chocolate and butter for about 3-4 minutes on a low setting.  Remove about half way through to stir together.  Place back in microwave until melted.  Continue to stir every so often and make sure not to burn the chocolate.  Once melted, whisk in sugar and vanilla until combined.  Next, whisk in eggs, one at a time until fully incorporated before adding the next.  Continue to whisk until batter is smooth and glossy.

4.  Using a rubber spatula, fold in dry ingredients just until combined.  Pour batter into prepared pan.  Bake  35-45 minutes (mine took about 38 minutes) or until a toothpick comes out with a few wet crumbs.  If toothpick comes out clean, brownies are overcooked.

5.  Cool in pan for about 5-10 minutes.  Using the extra parchment paper, remove brownies from pan and allow to cool completely on wire rack, at least 3 hours.  If not serving immediately, do not cut brownies.  Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 3 days.

No Bake Peanut Butter Ingredients

Recipe from Brown Eyed Baker

  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 1/2 cup smooth peanut butter
  • 1/3 cup graham cracker crumbs

1.  In a medium glass bowl, melt butter in microwave.  Add in powdered sugar and combine until smooth.  Stir in peanut butter and graham crackers until completely combined and smooth.  After combined, I used a potato masher to make sure the graham cracker crumbs were small enough.

Bites

1.  Press No Bake Peanut Butter filling in 8×8 inch dish.  Place in freezer for 10-15 minutes.  In the mean time, using a small round biscuit cutter, cut out brownie circles.  Slowly cut brownie circle in half.  Remove peanut butter mixture, repeat circle cutting steps.  Using a small metal spatula, slowly remove circles from pan.  Place peanut butter filling in between cut brownie circles.  Repeat until all are stacked.

2.  In a small glass bowl, melt 4-5 ounces of semi-sweet chocolate in a microwave.  Using a spoon, place dollop of chocolate on stack and gently push to the outside until it starts to run over sides.  Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool before seving.

Bars

1.  Once brownies have cooled completely.  Remove parchment paper or foil, place brownies back in original pan you baked them in.  Place peanut butter filling on top of brownies.  Press down until smooth and firm, be careful not to push so hard you smash the brownies.

2.   In a small glass bowl, melt 4-6 ounces of semi-sweet chocolate in a microwave.  Pour melted chocolate over peanut butter mixture. Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool.  Cut into bars and serve.

Notes:

  • Best served same day or kept in an air tight container for 2 days.  
  • Important to make sure brownies are cooled completely before assembling bites or bars.  

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Strawberry Pretzel Bites

Posted in Desserts, tagged , , , , , on June 21, 2011 | 15 Comments »

The original version of this dessert has been around for years and years.  I was first smitten with the salty, buttery pretzel crust.  Who wouldn’t be with that combo??!?  Since I’m not a huge fan of jello, I decided to change-up the classic a bit but still leave a satisfying combo of sweet and salty.

The crust was just as delicious and addictive as I remembered.  Crunchy, salty, buttery, divine!  Next we move on to the filling.  This airy and light strawberry cream cheese goodness adds just the right amount of sweetness to its sturdy counterpart.  If you like sweet and salty, there is a little bit of heaven for you in every bite.  And the heath bar you ask?  No real reason for adding this garnish other than it’s delicious on everything and I can’t get enough of it.  Toffee not your thing, add mini chocolate chips, dark chocolate shavings, or another dollop of whipped cream might be more your style.

(Printable Recipe)

Strawberry Pretzel Bites

Adapted from allrecipes.com

Ingredients

  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 2 tbsp granulated sugar
  • 1 – 8 oz package cream cheese, softened
  • 1 – 8 oz container cool whip, thawed
  • 1 – 8 oz package frozen stawberries, thawed and pureed
  • 3/4 cup granulated sugar
  • 2 large or 15-18 mini Heath candy bars, chopped

1.  Preheat oven to 350 degrees.  Cut strips of parchment paper about an inch wide and 4 inches long.  Make sure strips are long enough to line a mini muffin tin with enough at the top to help pull out the dessert once finished.

2.  In a bowl, combine pretzels, butter, and 2 tbsp sugar.  Scoop out filling using a tablespoon, press mixture into measuring spoon with the palm of hand until packed.  Drop mixture into mini muffin tin.  Using the back of a teaspoon, firmly press mixture into mini muffin tin.  Can leave mixture flat, or create a small well in the middle for filling.

3.  Bake for 6-8 minutes.  Remove from oven and allow crust to cool.

4.  In a large bowl, cream together cream cheese and sugar until well combined, about 3-4 minutes.  Using a rubber spatula, fold in cool whip.  Slowly add strawberry puree until desired strawberry flavor is reached.

5.   Using a large round baking tip, pipe mixture to the top of each mini muffin tin.  Place muffin tin in refrigerator to chill for 3-4 hours.   Garnish with chopped Heath bar and serve chilled.

Notes

  • I used a Giant Round Pastry Tip from Bake it Pretty  
  • I used frozen strawberries for the convenience factor.  Fresh would be delicious!
  • I didn’t puree my strawberries all the way.  I prefer small pieces of strawberry in the filling mixture.  Feel free to strain the strawberry puree and only use the juice, as well.
  • Desserts are best served chilled
  • Store in refrigerator for up to 3 days

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Peanut Butter Pretzel Chocolate Chip Cookies

Posted in Cookies, tagged , , , , , on April 27, 2011 | 3 Comments »

A few weeks ago you might have noticed my Facebook post about finding a good peanut butter cookie recipe for my guests.  The first recipe turned out to be a flop.  The cookies were very dry.  After searching around on the internet some more and talking with my mom, I decided to go with an old favorite, the Crisco recipe.  Growing up I usually only made 3 types of cookies:  Peanut Butter, Oatmeal, or Chocolate Chip.  The Peanut Butter cookie recipe was listed on the back of the Crisco container and always turned out good, so why change things up now.  I tend not to bake with a lot of Crisco.  I find the white block of shortening a bit odd, personally.  But I decided to put all feelings aside and give it another try.

The cookies turned out perfect with the right amount of chewiness and crunch from the pretzels.  I baked mine for about 7 1/2 minutes.  I thought that amount of time gave an oh-so slight crunch to the outside in spots but still being very soft in the middle.  Next time I will try butter flavor shortening and maybe even a mix of shortening and butter, but this is definitely a good starting point.  The search continues……

If you have a go-to peanut butter cookie recipe and would like to share, send it over.  I would love to try it out!

(Printable Recipe)

Peanut Butter Pretzel Chocolate Chip Cookies

Recipe adapted from Crisco

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/2 stick Crisco Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped pretzel sticks
  • 1/3 cup chocolate chips

1.  Preheat oven to 375 degrees.  In a large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla.  Beat at medium speed of electric mixer until well blended.   Add egg.   Beat just until blended.

2.  Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.  Stir in pretzels and chocolate chips.

3.  Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

4.  Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown.  Cookies will not look done, but they are.  Cool 3-5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

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Chocolate Chip Cookie Pretzel Bars

Posted in Cookies, Desserts, tagged , , , on August 27, 2010 | 6 Comments »

One more long weekend at the lake and I’ll officially be ready for fall!!  The nights are getting cooler and visions of apple pie, soups, and pumpkin cookies are dancing in my head.  I’m also really looking forward to turning on my oven without sweating myself out of the house.  I printed out this recipe a LONG time ago and stored it away for a sweet and salty kind of day.  That day has finally come!

These bars are a fun twist on an old fashioned favorite.  The bits of pretzel gives a nice salty, crunchy bite.  They are soft, chewy, chocolaty and delicious!  They would be a huge hit at a tailgate party!!  ;)

Thanks for stopping by and have a great weekend!!!

 

(Printable Recipe)

Chocolate Chip Pretzel Bars

Recipe adapted from Two Peas and Their Pod

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • One 12-ounce bag bittersweet chocolate chips
  • 1 1/2 cups mini pretzels, coarsely chopped
  • 2 tablespoons chocolate sprinkles (I didn’t use these)

1.  Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.

2.  In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.

3.  Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.

4.  Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve

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