Peanut butter/chocolate/pretzel/caramel goodness

29 Sep

My office is very serious about birthdays.

When I first started here two years ago, there was a woman Sarah who baked something for every birthday. When she left DC a year ago, she approached me with a very serious request that I carry on the tradition and bring in birthday treats for every birthday. We’re not a big office (30 people in the DC office), but it was really important to her that we have something for every birthday–and don’t do monthly celebrations.

And so the torch was passed to me.

It’s been a year, and I think I’m doing a good job of filling the big shoes that Sarah left behind. Some of my favorites have included mini cheesecake cupcakes, samoas bars, chocolate Guinness cupcakes with peanut butter frosting, and today’s peanut butter/chocolate/pretzel/caramel things. I don’t really know what to call them, but they’re pretty damn great!

Peanut butter/chocolate/pretzel/caramel goodness

Not only are these tasty treats extremely rich and delicious, but they’re also pretty simple to make–although it’s a bit time consuming to make 50 of them.

To Buy:

  • Square pretzels
  • Dark chocolate mini Reese’s
  • Semi-sweet chocolate chips (a big bag or two regular sized bags)

1. Unwrap your Reese’s. Eat a few in the process.

2. Slice the peanut butter cups in half horizontally so that you have thinner pieces.

3. Press each 1/2 Reese’s in between two pretzels. It actually helps if the Reese’s are a bit melted, because that will help them stick to the pretzels.

4. Toss your pretzel/Reese’s sandwiches in the oven for one minute, then stick them in the freezer. The oven will melt the chocolate even more, making a glue of sorts. Then the cold will hold it all together.

5. Meanwhile, melt 1/4 of your chocolate chips in a double broiler or in the microwave and crush up some pretzels in a plastic baggie.

6. Dip each pretzel sandwich into the melted chocolate, making sure to coat all sides. I find that a fork is the best tool, since it makes it easy to tap off the extra chocolate.

7. Put each dipped pretzel on a wax paper covered baking sheet and top with some pretzel crumbs.

8. I worked in batches, and kept all of the extras in the fridge–both before and after chocolate dunking. Keeping things cool means keeping them cleaner and less melty!

9. At the last minute, I decided to top the treat with caramel. This is totally optional, but it’s pretty tasty. Basically, melt 1 cup of brown sugar over medium-high heat in a sauce pan. Keep stirring aggressively until it boils. Then add 6 tbs butter and continue stirring. Remove from heat and add a little less than 1/2 cup cream or milk.

10. Note: this caramel recipe produces more of a sauce than a hard caramel, so be aware of that when you drizzle your pretzel creations. You don’t want caramel on all sides, otherwise your treats will be hard to eat.

11. Test one. Or two. Or three. And enjoy!


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