Chocolate-Peanut Butter-Filled Pretzels
- Prep Time: 25 minutes
- Cook Time: 13 - 18 minutes
- Servings: 6 pretzels
- Course: Dessert
This extra delicious sweet treat recipe earned Elizabeth Bennett the Reynolds® Baking Magic Award at the 47th Pillsbury Bake-Off® Contest. Follow these steps to bake this prize winner for your friends and family.
- 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
HEAT oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper.
MIX ppowdered sugar, peanut butter, cocoa, whipping cream and vanilla in a medium bowluntil well blended.
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.
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.
MIX egg yolk and 1 teaspoon water in a small bowl with fork. Lightly brush egg mixture over pretzels; sprinkle each with a pinch of kosher salt.
Bake 13 to 18 minutes or until golden brown. Serve warm.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2014
Contest Name: Bake-Off® Contest 47, 2014
Finalist Name: Elizabeth Bennett
Back to top