Double-Crusted Butterfinger® Soft Pretzels with Peanut Butter Schmear
Double-Crusted Butterfinger® Soft Pretzels with Peanut Butter Schmear
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
Bake with Butterfinger®
As an 80’s kid, the mall played an important role in my childhood, and I could never go home without a mall PRETZEL in-hand, of course! I’m so excited to give one of my favorite snacks a major upgrade using my favorite chocolate bar, Butterfinger®! You’re going to love these decadent Double Crusted Butterfinger® Soft Pretzels!
With scary words like “activated yeast” and “kneading” involved, most people are too intimidated to try making any soft pretzel recipe at home. Well, I’m making it SUPER easy for you. I promise, it will take more time finding parking at the mall than making these in the comfort of your own home.
Baked with Butterfinger® inside, sprinkled on top, and served with a delicious Dark Cocoa and Peanut Butter Shmear, these Double Crusted Butterfinger® Soft Pretzels are soft, salty and sweet! This is the second recipe I’ve created in my partnership with Butterfinger® (click here for Butterfinger® Pumpkin Biscuit Popovers!), it’s safe to say that the crispety, crunchety, peanut-buttery goodness doesn’t get old!
Chadwick’s Checklist
What you need to know before you cook.
- Make sure your yeast is fresh; check the expiration date.
- A wide, shallow mixing bowl works best for the dough in this recipe.
- Don’t eat all the Butterfinger before you start ;-)
SERVING SIZE: Makes 8 Pretzels PREP TIME: 1 hour 5 minutes COOKING TIME: 40 mins
Ingredients
For the biscuits:
1 cup + 2 tablespoons warm water
2 tablespoons brown sugar, packed
1 packet active dry yeast
3 cups all-purpose flour + more for dusting
4 teaspoons coarse kosher salt, divided
1 teaspoon cinnamon
2½ tablespoons vegetable oil, divided
5 1.9-ounce Butterfinger bars, broken in pieces
2 1.9-ounce Butterfinger bars, roughly chopped
1 stick unsalted butter, melted
Directions
In a 2-cup measuring cup, whisk together the water and sugar. Add the yeast and let it foam, about 5 minutes.
In a large bowl, whisk together the flour, 2 teaspoons salt and cinnamon. Add 2 tablespoons of oil. Pour in the foamy yeast mixture and stir until the dough forms. Turn out onto a lightly floured work surface and knead until smooth, 2-3 minutes. Remove the dough, coat the bowl with the remaining oil, and place the dough back in the bowl. Cover tightly with plastic wrap. Let rest in a warm place for 45 minutes.
Place Butterfinger pieces in the bowl of a food processor and pulse to fine crumbs.
Remove the dough from the bowl and cut into 8 even pieces. Roll each piece into a rope about 24 inches long. Spread the Butterfinger crumbs on the counter the length of the ropes. Roll the ropes into the crumbs until they are covered completely. Place any remaining crumbs in a small bowl along with the roughly chopped Butterfinger. Mix with the remaining salt. Set aside.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment.
Take the ends of each rope, make a “U” and twist once to form a pretzel. Press the ends gently into the dough to hold. Place on the baking sheet. Bake 12 minutes or until golden brown. Let cool 5-7 minutes on the baking sheet.
Brush the pretzels with the melted butter, then sprinkle on the Butterfinger and salt mixture.For the Peanut Butter schmear: Mix together 1 cup powdered sugar, ½ cup creamy peanut butter, ½ cup milk, 1½ teaspoons dark cocoa powder and ½ teaspoons salt until smooth.
Serve.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Mix in one tablespoon of orange zest, finely chopped candied ginger, or finely chopped peanuts to the second coating of Butterfinger.
- Stir together cinnamon and sugar and sprinkle on the Butterfinger crumbs before baking.
- Sub in 1 cup whole wheat flour for sturdier pretzels.
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