Updated: 12/19/2018 5:04 PM | Print Story |  Email

12 Days of Cookies Day 10: Peanut Butter Caramel Pretzel Cookies

These are the cookies that has Elizabeth declaring, “Alice, these are the best treats you’ve ever made for me!” TCL Kitchen star and blogger Alice Seuffert creates her homemade version of her favorite candy bar: the Take Five. She says these Peanut Butter Caramel Pretzel Cookies are so good she has to hide them from her husband and we agree.

Each of our cookie recipes is paired with a delicious flavor of Bridgeman’s Ice Cream this year.  Keep the chocolate theme going by pairing these cookies with Bridgeman’s Chocolate Ice Cream.

Bridgeman's Ice Cream has been stirring up sweet memories for over 80 years when the original Bridgeman's Ice Cream Shoppe opened its doors back in 1936. They have 14 different flavors including their holiday flavor, Peppermint Krisp. Look for Bridgeman’s Ice Cream at Hy-Vee, Kowalski’s, Von Hanson’s Meats, Oxendale’s or your local family market or check out Bridgemans.com to find a retail location near you.


Peanut Butter Carmel Pretzel Cookies

Ingredients:
60 Snyder’s Butter Snaps Pretzels
1 cup Jif Extra Crunchy Peanut Butter
2/3 cup Powdered Sugar
1 cup Kraft Caramel Bits
2 (10-12 ounce packages) Melting Chocolate (Milk Chocolate Almond Bark and/or Dark Chocolate Melting Wafers)

Directions:
Place a piece of parchment paper on a cookie sheet and line the pretzels in a single layer.

In a bowl, combine the peanut butter and powdered sugar. Mix until combined. Distribute the peanut butter mixture evenly on each of the pretzels. Shape peanut butter mixture so it is flat and fits on the pretzel. Freeze for 20 minutes.

Once pretzels with peanut mixture have been frozen for 20 minutes, remove from freezer.

In a glass measuring cup, combine Carmel Bits and 1 TB of water. Heat caramel in the microwave until melted. Distribute caramel by dropping a small amount of caramel on each cookie. Return to the freezer for 10 minutes.

Melt your chocolate according to the package directions. If using both milk and dark chocolate, melt each chocolate in a separate dish. Once your chocolate is melted, dip each piece into the chocolate and using a fork remove the cookie from the chocolate and let any additional chocolate fall off. Place the cookie on parchment paper to dry. Repeat the process for the remaining cookies. Dip half in dark and half in milk chocolate if desired.

Makes 60 Cookies