Holy pretzel goodness!
That was the secret ingredient for this month’s Bakin’ Friends group! Who doesn’t love a little salty pretzel crunch jammed in to some sweets, yeah?
And when you get a box that has not one, but TWO different pretzel goodies, ohmanwatchout. My box was from Zainab who blogs over at Blahnik Baker [girl can decorate some cake, let me tell you!!]. She sent me an incredible box that had my two bakin’ friend treats and then a little surprise gift for Logan. Super cute cargo shirts, an adorbs polo, and some teething rings for his little teethies. Too freakin’ sweet!
The first batch of salty sweet treats in my box were some Chocolate Peanut Butter Pretzel Cookies. We don’t even have to talk about how quickly I started chowing down on these!
I go this box outta the mail the day I ran 8 miles, and we all know I was like “oh yeah I just burned 800 calories, so two cookies in 30 seconds is no biggie”. Yup. Guilty.
Studded with M&M’s and crunchified with pretzels, these were too dang good to resist.
The second little munchies were No Bake Peanut Butter Pretzel Chocolate Chip Bars. Say that five times fast, I dare you. Or don’t and just eat one of these bars instead, because they’re granola so that makes them healthy right? Guilty again. Dang these sweet boxes.
Sometimes I think I created a monster with this group. Then I look down at my treats and forget about the monster.
You can find the recipes for these goodies at the bottom of this post.
Bakin’ Friends is all about connecting bakers, bloggers, foodies, and people who just like sweets! We’re in the business of baking and making friends!
Each month we will be baking goodies, with a secret ingredient, to send out to one another. I’ll let you know at the beginning of the month what secret ingredient we’re using. It might be chocolate, it might be maple syrup, it may be bacon, whatever it is though you’ll be required to use it (unless there’s an allergy to the ingredient) in your baked goody.
On the 6th of each month you will be paired up with a Bakin’ Friend. You’ll contact your newly appointed Bakin’ Friend to see if they have any allergies or dietary restrictions and you’ll also get their mailing address. Then you’ll bake your goody and have it in the mail and on its way to your new Bakin’ Friend by the 16th of each month. You’ll of course want to include the recipe for your baked goody so that your new friend can recreate the yummies at home! How cute would it be if we all did our recipes on vintage recipe cards, just sayin’!
Then, on the last day of the month we’ll post about who our new Bakin’ Friend is, what they baked, and how they used the secret ingredient. (This group right now is only open to US and Canadian residents. US residents will be paired with US residents, and Canadian residents with Canadian residents)
Are you ready to make some new friends? Then send an email to stephsbitebybite(at)gmail(dot)com with Bakin’ Friends in the subject. Emails MUST be received before the 4th of each month so that I have time to get all the match ups done. Please make sure to include your full name, your email address, your blog name and URL (if applicable), and whether you live in the US or Canada
Chocolate Peanut Butter Pretzel Cookies
Yield: ~2 dozen cookies
3 cups mini salted pretzels
1 3/4 cups flour
2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons malt powder
1/2 cup unsalted butter, at room temp
2 cups light brown sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup semi sweet chocolate chips
1 cup peanut butter M&Ms
Break up pretzel into small pieces and place in a large bowl. Add the flour, baking soda, salt and malt powder to the pretzels.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes on medium speed. Add peanut butter and beat until smooth. Add the eggs, one at a time, while mixer is running at medium speed. Scrape down bowl and beat until smooth.
Reduce speed to low and beat in flour mixture. Stir in chocolate chips and M&Ms by hand until just combined. Refrigerate the dough for at least 20 minutes or up to 2 hours.
When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment or wax paper.
Using a small cookie scoop, drop tablespoon sized dough onto baking sheet and flatten slightly with your palm.
Bake for 10-14 minutes or until tops begin to brown. Cool on baking sheets for 5 minutes and then move to a wire rack to cool completely.
No-Bake Peanut Butter Pretzel Chocolate Chip Granola Bars
I made no adaptions. Followed recipe as is!