These really aren’t baking as much as an exercise in patience.
A co-worker mentioned I should make peanut butter cups and I, never one to to enjoy being told what to do, remembered reading about these somewhere along the line. Also, since I tend to complicate things unnecessarily, I decided that rolling them in crushed pretzel would be a smart idea.
The good news? These things are all sorts of tasty. Like, get them away from me because I am going to keep eating them until I get sick, good. The bad news? They’re kind of a pain the make. Total time from start to finish was about 3 hours. Granted, first attempts tend to require a little more care—especially since I’ve never really made anything like this before—and the lack of A/C on a 90 degree day wasn’t doing me any favors, but I was surprised to learn that a seemingly simple recipe turned out to be a challenge.
- 2 cups creamy peanut butter
- 1/2 butter
- 1 teaspoon vanilla extract
- 3 cups confectioner’s sugar
- 1 1/2 – 2 cups semi-sweet chocolate chips
- 2 tablespoons shortening
- 1 1/2 – 2 cups coarsely chopped salted pretzels
- Prepare a baking sheet with parchment paper (or wax) and set aside.
- In a large bowl, mix together peanut butter, butter, vanilla, and confectioner’s sugar. Don’t be afraid to use your hands.
- Cover and chill dough for about an hour so it firms up a bit.
- Roll into 1″ balls and place on the prepared sheet. Stick a toothpick in the top of each one.
- Stick ’em in the freezer for a couple of hours.
- Melt chocolate and shortening together using whichever method your little heart wants. I used a crock pot, but a microwave or double boiler should work just as well.
- Remove the balls from the refrigerator. One at a time and somewhat quickly, dip into chocolate (about 2/3 of the way), remove, and immediately roll in pretzel. Set on prepared baking sheet and remove tooth pick.*
- Use your finger to smooth over the holes left by the toothpicks. Don’t broadcast this as some people are squeamish.
- Return to refrigerator and allow to completely set. Best served cold.
- Realize these are gluten free and act like you knew all along.
* I made these when it was like 95 degrees out. Bad idea. They start losing their shape really quickly.