MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: NO COOK Peanut Butter Fudge
Categories: Five, Candy, Desserts, Nuts
Yield: 12 Servings

1 c Peanut butter
1 c Karo syrup
1 1/4 c Nonfat dry milk
1 1/4 c Confectioner's sugar; sifted

Blend peanut butter and syrup in a large bowl. Measure
dry milk and confectioners sugar together and add all
at once.

MIX ALL together first with a spoon then knead with
hands until smooth and creamy.

Flatten out on cookie sheet and cut in squares.

Posted by: Pat Dwigans

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peanut Butter Stuffed Pretzel Bites
Categories: Breads, Snacks, Nuts
Yield: 100 Bites

MMMMM---------------------------DOUGH--------------------------------
1 1/2 c Warm water
1/4 c Unsalted butter; melted
3 tb Honey
2 1/4 ts Active dry yeast; 1 pkt
5 c All-purpose flour; divided
2 1/2 ts Salt

MMMMM--------------------BAKING SODA SOLUTION-------------------------
2 qt Water
1/2 c Baking soda

MMMMM---------------------FILLING & EGG WASH--------------------------
1 c Smooth peanut butter
1 lg Egg
+=BEATEN WITH=+
1 tb Cold water
Coarse sea salt

PREPARE THE DOUGH: In the bowl of a stand mixer, combine
the water, butter, honey and yeast, and mix with the dough
hook until combined. Let stand for 5 minutes, or until
slightly foamy.

Add 4 1/2 cups of flour and salt to the bowl, and mix on
low speed until the dough starts to come together.
Increase speed to medium and continue kneading until the
dough comes together into a ball and starts to pull away
from the sides of the bowl, about 3 to 4 minutes. The
dough should feel slightly tacky and elastic - if it’s too
wet or sticky, add more flour as needed, a tablespoon at a
time. Transfer the dough to a clean work surface and shape
into a ball.

Transfer the dough to a lightly greased mixing bowl,
turning over to coat all over with oil. Cover with a clean
dishtowel or plastic wrap and place in a warm, draft-free
spot until the dough doubles in size, about 1 hour.

SHAPE & FILL THE BITES: Preheat the oven to 425ºF/218ºC.

Lightly grease two large baking sheets with oil or cooking
spray.

Remove the dough from the bowl and place on a flat
surface. Divide the dough into 8 equal pieces and roll
each one out into a 16" rope.

Using a sharp knife, score each rope down the middle to
create a trench, making sure not to cut all the way
through. Using a spoon, spread 2 tablespoons peanut butter
into the bottom of the trench.

Carefully fold the two halves back together, and firmly
pinch the seam shut. Using a sharp knife, cut the ropes
into one inch pieces, then pinch off the cut ends to seal
in the peanut butter.

COOK THE PRETZEL BITES: In a large pot, prepare the baking
soda solution by bringing the water to a boil and adding
the baking soda.

Drop pretzel bites into the baking soda solution, working
in batches of 10-15 bites at a time. Boil for 15-20
seconds, then remove with a slotted spoon and transfer to
a baking sheet lined with paper towel to drain.

Arrange the boiled pretzels on greased baking sheets.
Brush tops with egg wash, and sprinkle generously with
coarse salt.

Bake in preheated oven for 12-15 minutes or until golden
brown, then allow to cool for 5 minutes on baking sheet
before transferring to a serving dish. For best results,
serve the pretzel bites the same day they’re made.

Yield: 100 pretzel bites

Posted by Isabelle Boucher

Recipe from: http://www.ilovepeanutbutter.com.com

Uncle Dirty Dave's Archives

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