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Place pretzels in a single layer on a wax paper-lined baking sheet. Roll a scant 1-teaspoon of peanut butter dough into a ball and place on top of a pretzel. Press another pretzel on top of the peanut butter ball to form a sandwich. Repeat with remaining pretzels and dough. Place in refrigerator for 20-30 minutes.
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In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into bars. Test Kitchen Tips. Because shortening melts at a higher temperature than.
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Instructions. Place butter in a microwave-safe bowl and microwave to melt. Stir peanut butter powder and sugar into the melted butter. Mix until the powder is dissolved and a smooth paste forms. Place pretzels in a microwave-safe bowl. Pour peanut butter mixture over pretzels. Gently mix with a soft spatula to coat. Microwave on high for 1 minute.
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Step by step instructions. STEP 1+2: Melt the chocolate using a double-boiler method or in a microwave. If using the double-boiler method: place a heat-proof bowl over a small pot with boiling water. The bottom of the bowl shouldn't touch the surface of the water. Add chopped chocolate/chocolate chips to the bowl.
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Wrap the pretzel dough around the peanut butter and pinch the ends until the bite is completely closed. After all the pretzel bites are made, place them on a baking sheet and place in the freezer for 5 minutes. In a large pot, boil the water on high heat. Slowly add in the baking soda. Boil the pretzel bites in the water in batches, around 5 at.
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After boiling, the pretzels are brushed with an egg wash and sprinkled with salt before being baked until golden brown. As the pretzels cool, the peanut butter filling is prepared. This filling is typically made from a combination of creamy peanut butter, powdered sugar, and a touch of salt. The peanut butter mixture is scooped into a piping.
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Directions. In a 1-cup microwave-safe bowl, combine peanut butter chips and shortening. Microwave, uncovered, at 50% power until melted, stirring every 15-30 seconds. Dip pretzels in peanut butter mixture. Place on waxed paper and dust with sprinkles if desired.
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Sandwich the peanut butter ball between 2 pretzels and gently press them together. Freeze: Place sandwiches on the prepared sheet pan and freeze for 30 minutes. Pro Tip: You can also use the refrigerator for this step. Melt The Chocolate: Microwave the chocolate chips until fully melted.
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Line a baking sheet with parchment paper. In a medium bowl, mix together butter and peanut butter with an electric mixer on medium until smooth, scraping down the bowl as needed. Add vanilla and mix gently until combined. Add one cup powdered sugar, mixing first on the lowest setting and then on medium until combined.
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Remove the peanut butter mixture from the fridge and using a medium cookie scoop, portion out the mixture then divide each into 4 portions. Roll each between your hands to make small balls, and top each pretzel with a ball of peanut butter. Cover with another pretzel and gently press with your finger to secure.
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Use a teaspoon to measure out the peanut butter mixture. Gently form into balls. Place the ball onto one of the pretzels, and press another pretzel on top to form the sandwich. Repeat until all the bites have been made, and then refrigerate for 1 hour. While the pretzel bites chill, melt the chocolate with the butter in the microwave.
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Once frothy, add the yeasty milk to the mixing bowl with melted butter, all-purpose flour, salt and a little beer. Combine the ingredients to form a dough and knead until dough is smooth and elastic. Once your dough is formed, the dough will need to proof (rise) until it has doubled in size, about 40 minutes.
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Place the pretzel snaps in rows, preferably salt side down for maximum salty sweet enjoyment. Add peanut butter cups & bake - Top each pretzel snap with an unwrapped peanut butter cup placed in the center of the pretzel. Bake at 350°F for 1 minute, just until the chocolate is glossy. Remove the baking sheet from the oven.
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Instructions. To your stand mixer with the beater attachment add the peanut butter, unsalted butter, vanilla and powdered sugar until combined then place 1 tablespoon between 2 pretzels to form a sandwich. Melt the chocolate in a small bowl in the microwave in 30 second increments then dip the sandwiches halfway in the melted chocolate and.
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Using an ⅛ of a teaspoon, scoop out little dots of peanut butter and place them on the wax paper. Freeze until hardened, about 30 minutes. Keep in the freezer until ready to make the pretzel bites. 5. Preheat the oven to 425 degrees F.Remove the dough from the bowl and place on a flat surface.
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Bake for 10 minutes, remove the pan from the oven and let cool completely. In a large mixing bowl with an electric mixer, beat the cream cheese, powdered sugar and vanilla on medium speed for about 5 minutes, scraping down the sides of the bowl as needed. Add in the peanut butter and mix until completely incorporated.
