[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Peanut Butter Pretzel Bites[/title][fusion_text]Week of Dec. 22nd to Dec. 26th, 2008
PEANUT BUTTER PRETZEL BITES (Thanks to Donna Sanoski)
5 Cups Mini Pretzels 18 oz. Chunky Peanut Butter
Spread each pretzel with 1 tsp. Peanut Butter and place on cookie sheet lined with wax paper. In microwave bowl, combine 1/2 cup butter, cubed 14 oz. package Caramels, unwrapped 2 Tbs. water
Microwave until smooth. Put 1/2 tsp. caramel mixture on top of each peanut butter pretzel. Refrigerate until set. Melt some chocolate almond bark and dip each pretzel in bark and put on wax paper until set. Store in air tight container in cool, dry place
Makes 8 1/2 dozen
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