Nutty Broomsticks
10 long pretzel rods
½ cup light brown sugar
¼ cup unsalted butter, softened
¼ cup peanut butter
3 tablespoons milk
1 teaspoon vanilla extract
1½ cups all-purpose flour
Topping
2 teaspoons shortening or butter
⅔ cup semisweet chocolate chips
⅓ cup peanut butter chips
1 teaspoon butter
Heat oven to 350 degrees. Very lightly grease two baking sheets or line with parchment paper.
With a serrated knife, carefully cut pretzel rods into equal lengths; set aside.
In medium bowl with mixer on low speed, beat brown sugar, butter, peanut butter, milk and vanilla extract until combined. Increase to medium speed and beat mixture until smooth. Scrape bowl well.
Stir in flour and mix on low until blended. Press into large dough ball. Add 1 teaspoon additional milk if dough feels dry. Scoop dough into 20 balls, about 1¼ inches in diameter.
Place 10 pretzel rods in two rows, 2 inches apart, on each baking sheet. Place a ball of dough through the cut end of the pretzels and press the pretzel rod ¾ inch into the dough ball. Using the tines of a fork, press down on each dough ball to create deep ridges that resemble broom bristles. Bake 11-13 minutes or until cookie portion is set, but not browned.
Cool broomsticks on pan 10 minutes. Carefully remove to cooling rack for 1 hour.
In a pot over medium-low heat, melt chocolate chips and shortening, stirring until smooth. Spoon melted chocolate over section where cookie meets the pretzel, about 1 inch each way. Allow chocolate to set 30 minutes.
In another pot, melt peanut butter chips and butter, stirring until smooth. Drizzle over chocolate and partially up broomstick handle. Set until firm. Store covered.
Serves 20.
Baker's hint: For a peanut-free treat, in the dough increase butter to cup and omit the peanut butter. White or milk chocolate chips can be substituted for the peanut butter variety.
@Recipe nutrition:Nutrition values per serving: 156 calories, 7g fat (4 g saturated), 16 g carbohydrates, 1 g fiber, 3 g protein, 8 mg cholesterol, 121 mg sodium.