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Sunday, December 11, 2011

Peanut Butter & Chocolate Dipped Pretzels






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Photos by Sarah Puwalowski &
Jacob Reinwand
Peanut Butter & Chocolate Covered Pretzels

Ingredients
2 bags chocolate chips (dark or milk chocolate)
1 cup peanut butter
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optionalCrushed heath, mini M&Ms, for garnish, optional


Directions 

Melt peanut butter in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in peanut butter allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets.  Chill until firm.


Melt chocolate in double boiler over medium heat on stove top.  Dip peanut butter covered pretzels in chocolate allowing the excess to run off.  


Sprinkle with chopped nuts, colored sugars or other toppings.  Place garnished dipped pretzels on waxed paper lined cookie sheets.  Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.





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