To celebrate National Pretzel Day today I have to share this recipe from Julie’s Eats and Treats for Chocolate Dipped Peanut Butter Pretzels. I found it on Pinterest a few weeks ago and am just looking for an excuse to try it out. I’ll be using Cacao Prieto Almond and Salt Bark for the chocolate bark! If you try the recipe let me know how it goes!
Chocolate Dipped Peanut Butter Pretzels
Makes 6-8 servings
1 cup creamy peanut butter
2 tablespoons butter, softened
½ cup powdered sugar
¾ cup brown sugar
1 bar Cacao Prieto Almond and Salt Bark
-Line a baking sheet with wax paper and set aside.
-Mix peanut butter and butter together with a mixer until combined.
Add the sugars and beat until combined.
You should be able to roll the mixture into balls without it sticking to
your hands. If it is still sticky, add
more powdered sugar to reach the desired consistency.
-Roll the mixture into balls. Sandwich the balls between two
mini pretzels. Place in the freezer for
about 30 minutes.
-Chop the chocolate into small pieces. Melt in a double boiler, stirring occasionally
-Dip each pretzel sandwich into the mixture and place onto
the prepared baking sheet. Let set at room temperature and store in an air tight
There is nothing better than ice cream on a warm summer day. With Van Leeuwen opening down the street I am tempted almost daily to stop and have a cone. The most intriguing part of the shop are their flavors. They have everything from basic vanilla and chocolate to Royal Wedding Cake and S’mores. Always being someone who is up for a challenge, I decided to pull out my ice cream maker and see if I could create some amazing flavors with the products from the marketplace.
When I received my ice cream maker years ago, I was given a copy of the Ben & Jerry’s Ice Cream Cookbook and to this day, their sweet cream base is what I use to start all of my ice cream creations. I am happy to share the recipe below along with the creative flavors I produced. Put the ice cream in a cup or a cone and enjoy!
Ben & Jerry’s Sweet Cream Base
Makes 1 quart
2 large Eggs
¾ cups Sugar
2 cups heavy whipping cream
1 cup whole milk
-Whisk the eggs in a mixing bowl until light and fluffy, about 1-2 minutes.
-Whisk in the sugar a little at a time and then continue whisking until completely blended, about 1 more minute.
-Pour in the cream and milk and whisk to blend.
-Pour entire mixture into prepared ice cream maker and freeze as directed.
-Add mix-ins during the last few minutes of freezing.