Pocket Pretzels Go Gourmet!
Calling all cooks. We’ve taken Pocket Pretzels to a new level of flavor and fun with these delicious recipes. The combination of the rich creamy peanut butter and crunchy pretzel shell makes Pocket Pretzels the perfect ingredient to pep up your menu.

Pocket Pretzels Peanut Butter Cheesecake
 Peanut Butter Pocket Pretzel Party Mix
 Thai Chicken Salad with Peanut Butter Pocket Pretzels
Peanut Butter Pocket Pretzel Ice Cream Cake
Peanut Butter Pocket Pretzel Fudge Meltaways

 



Pocket Pretzels Peanut Butter Cheesecake  

Crust:
1 7-oz. package Pocket Pretzels
6 Tablespoons sugar
1/4 Cup (1/2 stick) unsalted butter, melted  
Filling:  
1-1/2 8-oz. package cream cheese, room temperature
1-1/2 Cups creamy peanut butter (do not use old-fashioned style or freshly ground)
1-3/4 Cups plus 3 Tablespoons powdered sugar
1/4 Tablespoon vanilla
3/4 Cup chilled whipping cream  
Topping:  
1/2Cup whipping cream
6 Ounces semisweet chocolate, chopped

For Crust:  
Preheat oven to 350 degrees F. Grease 9-inch diameter spring form pan. Finely grind pretzels in food processor or blender. Transfer to medium bowl. Mix in sugar and melted butter. Press mixture over bottom and 1-1/2 inches up sides of prepared pan. Bake 10 minutes. Cool completely on rack.  

For Filling:
Using electric mixture, beat cream cheese and peanut butter in large bowl until well blended. Add 1-3/4 cups powdered sugar, butter and vanilla and beat until fluffy. Beat cream in medium bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat to medium peaks. Fold 1/3 of cream into peanut butter mixture to lighten. Gently fold in remaining cream. Spread mixture evenly in crust. Refrigerate until firm, about 3 hours.  

For Topping:  
Bring 1/2 cup cream to simmer in heavy small saucepan. Remove from heat. Add 6-oz. chopped chocolate and stir until melted. Cool to lukewarm. Spread topping evenly over peanut butter filling. Refrigerate until firm, about 2 hours. (Can be prepared 3 days ahead. Cover and keep refrigerated.) 


14 Servings

Peanut Butter Pocket Pretzel Party Mix

This combination is great for parties or picnics. It makes an ideal trail mix or lunch box snack 

1-1/2 7-ounce packages of Peanut Butter Filled Pocket Pretzels
1 Bag Mixed Nuts with Raisins
1 Cup Chocolate Covered Raisins
1 Cup Golden Raisins 1 Cup Almonds

Combine all ingredients in a large bowl. (Can be prepared in advance). Keep in an airtight container.)

 Makes about 8 cups. 


Thai Chicken Salad with Peanut Butter Pocket Pretzels

 Peanut Butter Filled Pocket Pretzels turn a simple chicken salad into something special.

2 Pounds Chicken Breasts
Lite Soy Sauce
5 Tablespoons Olive Oil
3 Tablespoons Fresh Lime or Lemon Juice
2 Tablespoon Lite Soy Sauce
2 Tablespoons Sugar
2 Green Onions, minced
2 Jalapeno Chiles, seeded and minced (or 1/8) teaspoon dried crushed red pepper)
1 Head Romaine Lettuce, trimmed and cut into bite sized pieces
2 Tomatoes, cut into bite sized pieces
1 Cucumber, peeled and sliced
1/2 Cup Coarsely Chopped Peanut Butter Pocket Pretzels

Preheat oven to 400 degrees F. Place chicken in small baking pan, brush with soy sauce and sprinkle with pepper. Bake until just cooked through, about 35 minutes. Cool slightly. Skin and bone chicken. Cut into bite sized pieces. Transfer to medium bowl. 

Mix oil, limejuice, 2 tablespoons soy sauce, sugar, onions and chilies in small bowl. Mix 3 tablespoons dressing into chicken. Marinate at least 15 minutes. 

Combine lettuce, tomatoes, cucumber, cilantro and chicken in large bowl. Add remaining dressing and toss to coat. Just before serving, sprinkle with chopped Peanut Butter Pretzels.

4 Servings


Pocket Pretzel Ice Cream Cake

AS SEEN ON NATIONAL TV!

The peanut butter filled pretzels make a fabulous crust and topping for this easy-make-dessert. Before assembling the cake, soften the ice cream slightly in the refrigerator.  If it gets too soft, freeze the first layer before adding the second.

Crust:
3-1/2 Cups Peanut Butter Pocket Pretzels
6 Tablespoons sugar
1/4 Cup (1/2) stick unsalted butter, melted

Filling:
1/2 Cup plus 2 Tbsp. Chocolate Fudge Topping
1 Quart chocolate ice cream, softened slightly
Quart coffee toffee crunch or butter pecan ice cream, softened

Preheat oven to 350 degrees F.  Grease 9-inch diameter spring form pan.

Finely grind pretzels in food processor or blender.  Set aside 3/4 cup of crumbs.  Mix remaining crumbs, sugar and butter in medium bowl.  Press crumb-sugar mixture over bottom and 1 inch up sides of prepared pan.

Bake crust 10 minutes.  Cool completely on rack.

Stir fudge topping in small heavy saucepan over low heat until slightly warm.  Spread chocolate ice cream in crust.  Sprinkle with 1/2 cup pretzel crumbs.  Drizzle 1/2 cup warm fudge topping over crumbs.  Spread coffee toffee ice cream over above ingredients.  Sprinkle remaining 1/4 Cup crumbs over ice cream.  Drizzle remaining 2 tablespoons fudge topping in decorative zigzag lines over crumbs.  Freeze until firm, about 1 hour.  Wrap cake with foil and freeze overnight.  (Can be prepared 3 days ahead and kept frozen.)

When ready to serve, remove pan sides from cake.  Dip sharp knife in hot water, wipe dry and use to cut cake into wedges.

12 Servings

Fudge Meltaways with Peanut Butter Pocket Pretzels

1/2 cup butter
1 sq. unsweetened chocolate (1 oz)
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
2 cups Peanut Butter Pocket Pretzels crumbs (app. one 7oz bag)
1 cup coconut
1/2 cup chopped nuts
1/4 cup butter
1 tbsp. milk or cream
2 cups sifted confectioner's sugar
2 sq. unsweetened chocolate (2 oz) melted

Melt 1/2 cup butter and 1 sq. chocolate in sauce-pan. Blend sugar, 1 tsp. vanilla, egg, peanut butter pretzels crumbs, coconut and nuts into butter-chocolate mixture. Mix thoroughly and press into 9 x 9 x 1 3/4" square pan. Refrigerate while making filling.

Cream 1/4 cup butter, milk, confectioner's sugar and 1 tsp. vanilla. Mix and spread over crumb mixture. Chill in refrigerator. Pour 1 1/2 sq. melted chocolate over chilled mixture and spread evenly. Store in refrigerator. Cut into squares before Meltaways are completely firm. Makes 3 to 4 doz. squares.

Bon Appetite.


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