Peanut Butter Pretzel Balls Recipes

Steps:

• Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.

Steps:

• Line a baking sheet with waxed paper.
• Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
• Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

Steps:

• Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. 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 48 bars.

Steps:

• Line a baking sheet with wax paper. Arrange 24 pretzel crisps face down on the sheet.
• Scoop 1 teaspoon peanut butter on each pretzel crisp. Top with the remaining pretzel crisps face up pressing down lightly to flatten into a "sandwich."
• Melt chips or melts in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Use small tongs to dip each "sandwich" into the melted candy (or use a fork or spoon to drizzle the coating over it.) Let excess coating drip into the bowl; place dipped sandwiches onto the baking sheet.
• Let stand until the candy sets. You can speed up the process by placing them in the refrigerator.

Steps:

• Combine the peanut butter and chopped salted pretzels in a small bowl.
• Freeze the mixture until firm, about 15 minutes.
• Roll the peanut butter-pretzel mixture into 20 small balls, about 1 teaspoon in size each.
• Place the balls on a baking sheet lined with parchment or wax paper.
• Freeze the balls for 1 hour.
• Melt 1/2 cup milk chocolate chips in the microwave or in a double boiler.
• Roll the frozen balls, one by one, in the melted chocolate.
• Place them back on the baking sheet and refrigerate them until the chocolate sets.

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.

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.