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Chocolate-Peanut Butter-Filled Pretzels

(3)
  3 reviews
  • 25 min prep time
  • 45 min total time
  • 7 ingredients
  • 6 servings
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Salt-sprinkled pretzels taste like more! The warm chocolate-peanut butter filling makes a delightful surprise!

Bake-Off® Contest 47, 2014
Elizabeth Bennett
Seattle, Washington

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
150
% Daily Value
Total Fat
17g
25%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
580mg
24%
Potassium
50mg
1%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
9%
Sugars
15g
Protein
9g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
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 Choice
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
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