Bake-Off® Contest 47, 2014
Seattle, Washington

Chocolate-Peanut Butter-Filled Pretzels

Salt-sprinkled pretzels taste like more! The warm chocolate-peanut butter filling makes a delightful surprise!

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 45 min
  • ingredients 7
  • servings 6
 

Ingredients

3/4
cup powdered sugar
1/2
cup Jif® Creamy Peanut Butter
3
tablespoons unsweetened baking cocoa
3
tablespoons heavy whipping cream
1/2
teaspoon Watkins™ Pure Vanilla Extract
1
can Pillsbury™ refrigerated original breadsticks (12 breadsticks)
1
egg yolk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper.
  • 2 In medium bowl, mix powdered sugar, peanut butter, cocoa, whipping cream and vanilla until well blended.
  • 3 Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together; repeat with remaining dough to make 6 long breadsticks. Press each breadstick to form 12x2-inch strip.
  • 4 Divide chocolate mixture into 12 equal portions, about 1 rounded tablespoon each. Roll each portion into 6-inch long rope. Place 2 ropes down center of each breadstick strip. Fold dough lengthwise over chocolate ropes; press edges firmly to seal. Stretch each breadstick slightly. Shape rope into U-shape; cross ends, and place over bottom of U to form pretzel shape. Place seam side down on cookie sheet. Repeat with remaining chocolate ropes and breadstick strips.
  • 5 In small bowl, mix egg yolk and 1 teaspoon water with fork. Lightly brush egg mixture over pretzels; sprinkle each with a pinch of kosher salt.
  • 6 Bake 13 to 18 minutes or until golden brown. Serve warm.
  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper.
  • 2 In medium bowl, mix powdered sugar, peanut butter, cocoa, whipping cream and vanilla until well blended.
  • 3 Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together; repeat with remaining dough to make 6 long breadsticks. Press each breadstick to form 12x2-inch strip.
  • 4 Divide chocolate mixture into 12 equal portions, about 1 rounded tablespoon each. Roll each portion into 6-inch long rope. Place 2 ropes down center of each breadstick strip. Fold dough lengthwise over chocolate ropes; press edges firmly to seal. Stretch each breadstick slightly. Shape rope into U-shape; cross ends, and place over bottom of U to form pretzel shape. Place seam side down on cookie sheet. Repeat with remaining chocolate ropes and breadstick strips.
  • 5 In small bowl, mix egg yolk and 1 teaspoon water with fork. Lightly brush egg mixture over pretzels; sprinkle each with a pinch of kosher salt.
  • 6 Bake 13 to 18 minutes or until golden brown. Serve warm.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
580mg
580%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
15g
15%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
10%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company