Peanut Butter Pretzel Bites

I had such high hopes for dinner tonight, or I should say I had high hopes for blogging dinner tonight.  Since we moved on Sunday from standard time to daylight savings time, I couldn’t wait to blog about dinner this week.  I could cook and I would have plenty of light to take pictures.  Well, that was how it was supposed to work, but I had to pick up my son from practice, so dinner was delayed a bit.  By the time my delicious oregano chicken was finished, I missed the light, and I didn’t get any good pictures.  I’ll have to make the chicken again (my family loved the chicken, so it won’t be a hardship).  So, I’ll tell you about a snack I made with the kids instead.

The kids were helping me make these Peanut Butter Pretzel Bites, and by the time we finished, they could shape the pretzels better than I could.   We had a blast making them, and the kids enjoyed these snacks.   The pretzels are good, but I didn’t love them.  Once I drizzled chocolate on them, my taste buds needed the base to be sweeter.  I liked the pretzels better plain. My son packed them for snacks the week we made them, so he liked them.

Peanut Butter Pretzel Bites
Adapted from Better Homes and Gardens 1990 Best Recipes Yearbook
3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup peanut butter
2 tablespoons sugar
1 tablespoon butter
½ teaspoon salt
1 egg
1 tablespoon water

1 cup semisweet chocolate chips
1 cup powdered sugar
2 tablespoons water
Chopped peanuts

In a small saucepan heat the milk, peanut butter, sugar, butter and salt until just warm (110° - 120°F) and the butter is almost melted.  Pour the milk mixture into the bread machine.  Add the flour and yeast, and turn the bread machine to the dough setting.  Once the bread machine has completed its cycle, place the dough into a lightly greased bowl, and place in a warm draft free place (I use my microwave) until the dough has doubled in size, about an hour.  Divide dough into 4 portions.  Cover and let rest for 10 minutes.  Divide each portion into 6 pieces.  Roll each piece of dough into a rope about 16 inches long. 

Shape each pretzel by twisting the two ends together about one inch down from the ends. Place the twist inside the circle and wrap the ends on the outside of the circle.  Moisten the ends and press to seal.  Place the pretzels about ½ inch apart on baking sheets lined with parchment paper.  Cover and let rise in a warm place until nearly doubled, about 20 minutes.  Preheat the oven to 375°F.

Meanwhile, in a small bowl stir together the water and egg.  Brush the pretzels with the egg mixture.  Bake for 10 to 12 minutes or until golden brown.   Cool on the parchment paper on a wire rack for about 10 minutes.

Melt the chocolate in the microwave over low heat.  Stir in sifted powdered sugar and water until a smooth glaze forms.  Drizzle over the pretzels, and top with chopped peanuts.