0
Adalaide

Chocolate Peanut Butter Pretzels

Rate this topic

Recommended Posts

So I've found myself scrambling at the last minute to stock up on piles and piles of easy or ready to eat food and snacks for next Tuesday. (Yeah, I'm a dork but life stops in my house for Diablo 3.) I bought a whole bunch of Snyder's pretzels but decided that I'd get sick of the same thing all the time. So I've been spending my morning making chocolate-peanut butter covered pretzels. It's time consuming but a lot easier than I anticipated. Beyond melting the chocolate, which takes forever, I can just sit at the table and watch TV while I dip. My husband says they're too peanut-buttery but I think they could almost stand a bit more. (I have a love/love relationship with peanut butter, I love it and it loves my thighs.)

Anyway, for anyone with some time on their hands and looking for an alternative to $5 bags of chocolate covered pretzels, making your own is super easy and they're approximately 100 times more delicious. It could even be a fun girls night in thing to do with friends over. They're so easy to do I may even decide I love my husband enough to make him some. :lol:

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Make some buckeyes. If you're a pb/chocoholic it doesn't get better than that.

I think my butt got bigger just typing that.

Share this post


Link to post
Share on other sites

omg... never heard of those before but I'm in love now! Who needs a husband when there are buckeyes?

Share this post


Link to post
Share on other sites

I can eat them til I hurl. Which happens a lot faster now - cant deal with all the sugar.

Share this post


Link to post
Share on other sites

Adalaide, I've thought about doing this before because those chocolate covered Glutino pretzels are so stinkin' expensive.

Did you use salt free pretzels?

Share this post


Link to post
Share on other sites
Ads by Google:


I used Snyder's pretzels which aren't salt free. I did an entire bag of the ones that look like little pretzels and half a bag of sticks. I crave salt morning, noon and night so I actually put sea salt on them before the chocolate got hard. If you can have salt, Snyder's pretzels are absolutely amazing. So much better than the Glutino ones and certified gluten free by some organization or another. They are from a facility that does peanut butter but that's the only allergy warning on them.

Share this post


Link to post
Share on other sites

Funny. We are the reverse - we think the snyders have a weird powdery flavor/texture.

And normally I am not a Glutino fan.

Share this post


Link to post
Share on other sites

Have you ever done any reading on peanut butter? I no longer eat it.....

Went to a lecture on how our food is making us crazy....

If I don't make it, I don't eat it, and yes, I do like these pretzels but

I don't eat them any more. Not only does my 29 yr old have Celiac but HS as well.

We do so much better with whole foods! There is NO cure for either so we do it

with what we chose to put in our mouths!

The BEST thing I have learned to make of late it Kimchi! With Apple Cider Vinegar!

ALL your blemishes vanish after a week or so with 2-6 tablespoons of this stuff

a day.

Alice

Share this post


Link to post
Share on other sites

That's great if sticking to whole foods works for you. It's not for me. (I have no desire to get into a debate about this, just period, not for me, it is beyond impossible for me to be swayed.) There are many different ways to deal with different illnesses and for me, part of how I've been sane the past four months is finding gluten free alternatives to some of my favorite foods.

I'll be spending all day Monday in my kitchen making snacks, preparing casseroles and such. I have already made sure I have everything I need to make buckeyes. I'm sure that everyone at the midnight release party will be quite jealous of my goodies and I'll be set to not do more than turn on an oven for a week. I think about half of my snacks involve peanut butter and/or chocolate. :lol:

Share this post


Link to post
Share on other sites

I think about half of my snacks involve peanut butter and/or chocolate. :lol:

It's just one of those special combinations, isn't it?

I've got a good recipe for you. Quick and Easy. I'll dig it out and post it.

Share this post


Link to post
Share on other sites


Ads by Google:


That's great if sticking to whole foods works for you. It's not for me. (I have no desire to get into a debate about this, just period, not for me, it is beyond impossible for me to be swayed.) There are many different ways to deal with different illnesses and for me, part of how I've been sane the past four months is finding gluten free alternatives to some of my favorite foods.

I'll be spending all day Monday in my kitchen making snacks, preparing casseroles and such. I have already made sure I have everything I need to make buckeyes. I'm sure that everyone at the midnight release party will be quite jealous of my goodies and I'll be set to not do more than turn on an oven for a week. I think about half of my snacks involve peanut butter and/or chocolate. :lol:

I agree for me. I think many Celiacs do well with a few of the " gluten-free replacements". Most of the ones that do well, are not on here for more than a few weeks! :)

Now for the important reason for my post:

How do you make these? Do you melt pb in the chocolate? If you do a separate layer, how does the pb stay on when you dip the chocolate? I wish they made gluten-free " cigar" pretzels ( the big fat sticks). I melt chocolate in the microwave & it's quick.

Do you do those pb cookies with no flour and choc chips? Yummy!

Share this post


Link to post
Share on other sites

Peanut Butter Bars

3/4 cup gluten-free graham cracker crumbs (I used Kinnikinnick S'moreables)

1 cup powdered sugar

1/2 cup crunchy peanut butter

1/2 cup butter

1 cup semisweet chocolate chips

Combine cracker crumbs and powdered sugar.

Melt peanut butter and butter.

Stir into crumb mixture.

Press into 8x8 pan.

Melt choc chips in microwave and stir till smooth.

Spread chocolate on top of peanut butter mixture.

Chill.

I find that they are easier to cut if you "score" the chocolate while it is still soft.

Taste like Reese's cups.

Share this post


Link to post
Share on other sites

Kareng, I melt chocolate on the stove because deep down I must be a masochist. Once it's all melty and smooth I just start plopping in peanut butter a spoonful at a time until I like the flavor. I've also toyed with the idea of using peanut butter chips and drizzling that on top but it seems like a pointless extra step. I loved the huge fat pretzels and miss them, but I'm perfectly happy with what I have available. Maybe if enough of us annoy Snyder's or Glutino we could get some of the fat ones. Those would be awesome, it's completely reasonable (in my head) to dip those 4 or 5 times for a super thick layer of chocolate.

There are peanut butter cookies that don't take flour? I'm so baking tomorrow! I'll have to go shopping for graham crackers too. Looks like I may be busy over the weekend too instead of just on Monday.

Peanut butter bars, peanut butter chocolate chip cookies, pretzels, buckeyes... I may never buy Reese's again! Oh, and chocolate tapioca pudding with peanut butter chips and chocolate mouse with warm peanut butter sauce.

Share this post


Link to post
Share on other sites

Maybe we should change this to the "I love PB" thread?

These cookies freeze well. And taste good if you can't wait for them to thaw.

Emeril

Share this post


Link to post
Share on other sites

This is good but needs to be kept refridgerated. We made this when I was in kindergarden except we didnt have ziplock baggies back them.

Karen

Share this post


Link to post
Share on other sites

You have GOT to stop talking about peanut butter....

:blink:

Share this post


Link to post
Share on other sites

You have GOT to stop talking about peanut butter....

:blink:

Sorry Bunny!

Peanut butter truffles

2 cups (11 & 1/5 oz ) milk chocolate chips

1/2 cup whipping cream

2 tablespoons

Share this post


Link to post
Share on other sites

Sorry Bunny!

Peanut butter truffles

2 cups (11 & 1/5 oz ) milk chocolate chips

1/2 cup whipping cream

2 tablespoons

Share this post


Link to post
Share on other sites

One more! These are great but they are at thier best for about two days as the cookie bottom gets dry and crumbly. Haven't tried another mix or recipe for the bottom which might work better.

http://www.glutenfreely.com/recipes/desserts/cc159462-9cfb-4c0c-95e5-2594bac84ace

Thinking this thread should be called "Ode to Peanut butter and chocolate"

Share this post


Link to post
Share on other sites

One more! These are great but they are at thier best for about two days as the cookie bottom gets dry and crumbly. Haven't tried another mix or recipe for the bottom which might work better.

http://www.glutenfreely.com/recipes/desserts/cc159462-9cfb-4c0c-95e5-2594bac84ace

Thinking this thread should be called "Ode to Peanut butter and chocolate"

Holy crap! Too many ingredients for me but I bet it's good (and would put me into a sugar coma).

Share this post


Link to post
Share on other sites


Ads by Google:


Sorry Bunny!

Peanut butter truffles

2 cups (11 & 1/5 oz ) milk chocolate chips

1/2 cup whipping cream

2 tablespoons

Share this post


Link to post
Share on other sites

Do you think you could use dark chocolate for this recipe? If you can I am definitely making them, I love peanut butter and chocolate!

Why not? All's fair in love and chocolate! :lol:

The pb might not shine thru with the stronger chocolate. You could marble some pb thru it when it is just starting to set. Hmmmm.....

Share this post


Link to post
Share on other sites

Why not? All's fair in love and chocolate! :lol:

The pb might not shine thru with the stronger chocolate. You could marble some pb thru it when it is just starting to set. Hmmmm.....

Guess I know what I'm making this weekend :)

Share this post


Link to post
Share on other sites

Do you think you could use dark chocolate for this recipe? If you can I am definitely making them, I love peanut butter and chocolate!

I pretty much use dark chocolate for everything. If it doesn't taste peanut-buttery enough you can always add some peanut butter oil for flavor. I have a local baking supply store that sells it and lots of other interesting flavors but I'm sure it's available online too and isn't any more expensive than good vanilla.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   13 Members, 0 Anonymous, 256 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

  • Forum Statistics

    • Total Topics
      110,283
    • Total Posts
      949,850
  • Member Statistics

    • Total Members
      78,019
    • Most Online
      3,093

    Newest Member
    cgladney
    Joined
  • Popular Now

  • Topics

  • Posts

    • Fmbm, Most fortified foods contain the Alpha form of Vitamin E. It (E) and Vitamin A used to be recommended for Lung Cancers but when the Alpha form of E showed no benefit upon a follow up study Vitamin E has fallen out of favor. Try a whole food source when possible.  Sunflower and Sesame seeds and raw Almonds are all good sources of Vitamin E. Here is a good article on the benefits of Sesame seeds for Vitamin E. http://inhumanexperiment.blogspot.com/2009/01/sesame-seeds-increase-absorption-of.html If you take Vitamin E as mixed (all the tocohpherols) or a Gamma form you are more likely to benefit from taking Vitamin E. Here is the National Institute of Health page on Vitamin E. https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/ Fbmb (be careful) Life extension magazine are trying to sell you their vitamins but they usually have good research. If you want to read about why mixed (gamma and alpha) forms are better together then read this article. http://www.lifeextension.com/Magazine/2011/1/Critical-Importance-of-Gamma-E-Tocopherol-Continues-to-Be-Overlooked/Page-01 luckily most food forms are naturally balanced .. . while fortified foods typically only has the alpha (synthetic forms) and that is because it is the form measured easiest in the blood though as I understand it gamma is the more potent form in the body. I had a friend who swore by it (Vitamin E) in megadoses for his cholesterol but Vitamin E in the Alpha form at least didn't seem to help mine. But I did find raw almonds (or just Almonds) and Sesame seeds helped. Walnuts are also a source of Vitamin E and they are heart healthy too if you can  afford them. ****this is not medical advice but I hope this is helpful. Posterboy,  
    • My understanding is that some wheat has lower amounts of gluten.  If you have Celiac, that doesn’t matter.  But if you don’t have Celiac but have another issue - like a FODMAP problem- that might be OK.  
    • Thank you so much. This has been very helpful. I will pursue with PC. Appreciate your insights.  
    • What is the difference between American flour and wheat flour from Finland? When we lived in Scandinavia my wife could eat bread with wheat flour. We moved to Texas six years ago and my wife became severely intolerant to wheat. She can't have the smallest crumb without a reaction. She gets bumps and severe abdominal pain. Anyway, we decided to have some wheat flour shipped from Finland. My wife has baked bread and cakes with the flour from Finland now, and has not had a reaction as yet! Yes, she is still careful. She is afraid to overdo it and suffer, but so far she has been doing OK.  She has also met others that have been able to tolerate European flour, but not American. My wife has also tried other European flour, but still experienced problems, so there seems to be something different about the Finnish flour. It contains gluten, but I believe that the gluten content may be slightly lower, while the flour is top quality and makes awesome bread and cakes.  Also food grown in Finland are some of the most wholesome you can find anywhere.  I am interested in finding out if anyone else have a similar experience. My wife is continuing to bake with Finnish wheat flour and seem to be able tolerate it.  
  • Blog Entries

  • Upcoming Events