Brownies & Bars

Peanutty Pretzel Brownies with Peanut Butter Frosting

Oh the sweet & salty, the crunchy & chewy, the chocolate & peanut butter!  I am in heaven, try them, enough said.

Brownies:
1/2 cup butter, melted
1½ cups sugar
1 tsp vanilla
2 eggs
3/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup honey roasted peanuts
1/2 cup pretzel pieces

Preheat oven to 350°.  Lightly spray a 9”x9” baking pan with non-stick spray.  In large bowl, mixing by hand, combine melted butter, sugar, and vanilla.  Beat in eggs, one at a time, mixing well after each, until thoroughly blended.  Whisk together flour, cocoa powder, and salt.  Stir flour mixture into butter mixture until well blended.  Stir in chocolate chips, peanuts, and pretzel pieces.  Spread batter evenly in prepared baking pan.  Bake 20-25 minutes, until center is set and pick inserted in center comes out clean.  Cool completely before frosting.

Peanut Butter Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
3 Tbl milk

With electric mixer, whip peanut butter.  Slowly add powdered sugar and milk.  Whip to smooth spreading consistency.  Gently spread over cooled brownies.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Peanut M&M Pretzel Cookies

Sweet and salty is such a great combination and there is a nice crunch from the peanuts and pretzels.  Hope you like this colorful creation!

                       

3/4 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1 Tbl milk
2½ cups flour
1 tsp baking soda
1/2 tsp salt
1 cup pretzel pieces
1 cup chopped Peanut M&M’s candy

Preheat oven to 375°.  Line baking sheet with Silpat or spray cookie sheet.  With electric mixer, cream butter, sugar, and brown sugar.  Mix in egg, vanilla, and milk.  Stir together flour, baking soda, and salt, mix into creamed mixture.  Stir in pretzel pieces and chopped M&M’s.  Drop by scoopfuls onto prepared baking sheet.  Bake for 8 minutes.

One Year Ago Today:  Milk Chocolate Chip Peanut Butter Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Snacks

White Chocolate Easter Chex Mix

HAPPY EASTER!  After Easter Dinner, send your guests home with this delicious goodie bag.

                       

4 cups Rice Chex
4 cups Corn Chex
2 cups stick pretzels broken in half or thirds
1 (5 oz) can chow mein noodles
1 lb white chocolate
1 (12 oz) bag plain milk chocolate M&M’S

Stir together Rice Chex, Corn Chex, pretzels, and chow mein noodles.  Melt white chocolate slowly in microwave and pour over dry ingredients. Stir gently to coat.  Stir in M&M’s.  Pour out on Silpat or wax paper to dry.  Put in cello bags.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Candy, Cookies

Peanut Butter Pretzel Bites

This is a recipe from foodaphilla.com, so cute and great combination of sweet, salty, and crunch!  As I put the peanut butter back on the shelf there sits the Nutella, so I made another batch using Nutella and peanut butter mixed together.  This is a sweet treat!

Peanut Butter Pretzel Bites

1 cup creamy peanut butter (can use 1/2 peanut butter & 1/2 Nutella)
2 Tbl softened butter
1 cup powdered sugar
3/4 cup brown sugar
tiny pretzel twists
1 cup  semi-sweet chocolate chips
2 tsp shortening

With mixer, combine peanut butter and softened butter in a large bowl.  Add powdered sugar and brown sugar, mix until well combined.

Use a rounded teaspoon scoop of filling (or more), roll into a small ball, then sandwich between two whole pretzels.  When all the balls are rolled and sandwiched, put them in the freezer for about half an hour.

Melt chocolate chips and shortening in microwave safe bowl, heat at 30-second intervals, stirring occasionally until completely melted.  Remove pretzel sandwiches from freezer and quickly dip each half-way into melted chocolate.  Return to tray and repeat with remaining sandwiches.  When all are dipped, return tray to freezer to set up completely.  Store sandwiches in the refrigerator until serving.  Makes about 40 treats.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Sweet & Salty Chunky Cookies

It’s a cookie day.  I found this recipe in a Taste of Home cookbook my daughter gave me for Mother’s Day, thought I would try it. I like the combination of the sweet of the chocolate chips and raisins and the salty of the peanuts and pretzels.  A little bit different twist for a cookie.  We like them!

Sweet & Salty Chunk Cookies

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
3 tsp vanilla
2½ cups flour
3/4 tsp baking powder
2 cups pretzel sticks, broken in half or thirds
1 cup coarsely chopped dry roasted peanuts
1 cup semisweet chocolate chips
1 cup raisins

Preheat oven to 350°.  In large bowl, cream butter and sugars.  Add eggs and vanilla, mix well.  Mix in flour and baking powder.

Stir in pretzels, peanuts, chocolate chip, and raisins.  Bake for 12-14 minutes until golden brown.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat and Perforated Baking Sheet please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.