pretzel buckeyes.

Peanut butter + chocolate = pure bliss

^^

That right there is my favorite math equation. Ever. 

I have recently been enjoying peanut butter on a spoon and sprinkling chocolate chips on top. I read that on a food blog somewhere but can't remember which blog! Thank you to whoever shared that simple idea. I also love melting peanut butter and chocolate chips and dipping apple slices in it. And these. I love these.

They are simple and delicious- salty and sweet at the same time. A perfect bite sized treat. Grant who doesn't even like the pb+chocolate combination liked these- VICTORY!

I got this recipe from my sister's blog and I couldn't get enough- enjoy!!

~

pretzel buckeyes 

from the pajama chef

Ingredients:

• 1 cup creamy peanut butter
• 2 tablespoons butter, softened
• 1/2 cup powdered sugar + extra (if needed)
• 3/4 cup brown sugar
• Pretzels
• 12 ounce bag chocolate chips (semi sweet or milk chocolate)

Directions:

1. Line a baking sheet with wax paper, baking mat, or parchment. Set aside. Beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until fully mixed.  You don't want the dough to stick to your fingers so add more powdered sugar as needed. 
2. Roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Or alternately, you could spoon a dollop of the peanut butter mixture onto the pretzel and stack another pretzel on top. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.
3. When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water or in the microwave, as directed on package. You want the chocolate as smooth as possible. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate or freeze until chocolate is set.
4. The original recipes says these freeze well but we didn't need to do that ;)

cookie dough pretzel bites.

What's better than a chocolate chip cookie? 

A spoonful of cookie dough, of course!

This safe-to-eat cookie dough recipe is probably the best excuse you'll ever have to just eat the cookie dough.  The recipe calls for milk or cream instead of an egg. There are also no leavening agents. Other than that, it is your honest to goodness chocolate chip cookie recipe.  Here's the best part...you don't have to bake anything!

The first step is making the cookie dough. The second step is assembling the cookie dough between 2 pretzels. Next, FREEZE the cookie dough pretzel sandwiches for at least 20 minutes. This is an important step to make sure they will not fall apart while dunking them in the melted chocolate.  Then, melt your chocolate and dunk away. I dunked mine about halfway but some got a little more chocolate than others. :) After this, you will freeze them yet again.  I know it will be difficult because you WILL want to eat them...right away. So I apologize in advance for that step.  Lastly, enjoy these incredible cookie dough pretzel bites and store in the fridge in between eating sessions.  Now, go make these now!!

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/4 granulated sugar
• 2 Tablespoons milk or cream
• 1 teaspoon vanilla extract
• 1 and 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 cup mini chocolate chips
• 40-50 pretzels
• 8 oz semi-sweet chocolate
• 1 teaspoon shortening, optional

Directions:

1. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips.
3. Roll the dough into balls, 2 tsp is recommended. You can make them however thick or thin you prefer! Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes (this is important).
4. While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in microwave, stirring every 20 seconds. The shortening helps thin out the chocolate out. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set (this is important). Cover and store pretzel bites in the refrigerator for up to 5 days.

Thank you to Sallys Baking Addiction for this amazing recipe!