Alice Seuffert with Dining with Alice has done it again! These might be some of the best cookies yet. If you like buckeye cookies, you will LOVE these. She paired these cookies with our classic Chocolate ice cream. If it doesn't break your heart to smash up cookies after making them...we think these would be great crumbled on top of our ice cream to make a holiday sundae.
Peanut Butter Carmel Pretzel Cookies
60 Snyder’s Butter Snaps Pretzels
1 cup Jif Extra Crunchy Peanut Butter
2/3 cup Powdered Sugar
1 cup Kraft Caramel Bits
2 (10-12 ounce packages) Melting Chocolate (Milk Chocolate Almond Bark and/or Dark Chocolate Melting Wafers)
Place a piece of parchment paper on a cookie sheet and line the pretzels in a single layer.
In a bowl, combine the peanut butter and powdered sugar. Mix until combined. Distribute the peanut butter mixture evenly on each of the pretzels. Shape peanut butter mixture so it is flat and fits on the pretzel. Freeze for 20 minutes.
Once pretzels with peanut mixture have been frozen for 20 minutes, remove from freezer.
In a glass measuring cup, combine Carmel Bits and 1 TB of water. Heat caramel in the microwave until melted. Distribute caramel by dropping a small amount of caramel on each cookie. Return to the freezer for 10 minutes.
Melt your chocolate according to the package directions. If using both milk and dark chocolate, melt each chocolate in a separate dish. Once your chocolate is melted, dip each piece into the chocolate and using a fork remove the cookie from the chocolate and let any additional chocolate fall off. Place the cookie on parchment paper to dry. Repeat the process for the remaining cookies. Dip half in dark and half in milk chocolate if desired.
Makes 60 Cookies