Bachman Desserts

1¾ c. All Purpose Flour
1 tsp. Baking Soda
½ tsp. Baking Powder
¼ tsp. Salt
¾ c. Butter, room temperature
¾ c. Chunky Peanut Butter
¾ c. Granulated Sugar
¾ c. Brown Sugar, firmly packed
2 Large Eggs
1 tsp. Vanilla
1 c. Bachman Twist Pretzels, finely chopped
1 c. Semi-Sweet Chocolate Chips

In a small mixing bowl, stir together flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Fold in Twist Pretzel pieces and chocolate chips.

Wrap the dough in plastic wrap and refrigerate for about 1 hour or until chilled.

Shape dough into tablespoon-size rounds on an un-greased cookie sheet. Bake at 375º until golden brown, about 7-9 minutes. Cool on baking sheets for a minute then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

Mini Strawberry Pies with Pretzel Crumb Crust

3 cups Bachman Twist Pretzels, coarsely crushed
½ cup Brown Sugar
1 cup Butter, melted
1 quart Fresh Strawberries
1 cup Sugar
3 tbsp Cornstarch
¾ cup Water
1 gallon Vanilla Bean Frozen Yogurt

Pie Crust:
Preheat the oven to 400 degrees. Coarsely crush Bachman Twist Pretzels between wax paper or in a food processor. Combine with brown sugar and melted butter. Press mixture into the bottoms and sides of 12 muffin cups. Bake at 400 degrees for 5 minutes, then refrigerate while making the pie filling.

Strawberry Filling:
Mash the strawberries in a saucepan, reserving 12 whole berries. Stir in sugar, and place the saucepan over medium heat. Stir frequently until the mixture is at a boil. In a small bowl, whisk together the cornstarch and water. Gradually stir the cornstarch mixture into the boiling strawberry mixture. Reduce heat and simmer until thickened, stirring constantly.

Remove the crusts from the refrigerator and carefully remove them from the muffin tins. Place one whole berry in the center of each crust, then fill to the top with the strawberry filling mixture. Refrigerate at least one hour before serving. Serve with Vanilla Frozen Yogurt. Makes 12 individual pies.

Pretzel Butter Cookies

2 cups sifted flour
1/2 cup sugar
1/4 tsp. salt
1 cup butter or margarine
2-1/2 tsp. vanilla
2 tbsp milk
2 cups coarsely crushed Bachman Butter Twist Pretzels
Colored jimmies or confectioner's sugar

Preheat oven to 325° F. Sift flour, sugar and salt together. Work in butter or margarine. Coarsely crush Bachman Butter Twist Pretzels between double folds of waxed paper. Add milk and crushed pretzels to mixture. Shape into 1 inch balls. Place on greased cookie sheet. Bake at 325° F for 25 minutes, or until lightly brown. While still warm, roll cookies in colored jimmies or confectioner's sugar. Makes about 5 dozen cookies.

Irish Pretzel Salad Dessert

3 cups crushed Bachman Twist Pretzels
1 cup butter, melted
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 (3 ounce) packages strawberry flavored gelatin
3 cups boiling water
2 (10 ounce) packages frozen strawberries

Preheat oven to 400 degrees F. Stir together crushed pretzels, melted butter and 1/4 cup sugar. Press mixture into the bottom of a 9x13 inch-baking dish. Bake 8-9 minutes, until set, then set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar, then fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set slightly. When the mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Chocolate Covered Pretzel Rods

1 bag 10 oz. Bachman Pretzel Rods
1 package Semi-Sweet or Milk Chocolate Chips
Decorations

Melt Chocolate Chips in the microwave or over the stovetop. Dip Pretzel Rods Halfway in the Chocolate. Leave the other end clear to use as a handle! Place dipped pretzels on wax paper to set.

Decorate with sprinkles, icing, nuts, or mini chocolate candies, or you can use any combination! Allow the melted chocolate to cool for about 5 minutes before decorating, but make sure to decorate before the chocolate sets.

Submit your favorite Bachman Recipes to
webmaster@thebachmancompany.com

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Recipes Dips Desserts Entrees	Desserts Chocolate Chip Peanut Butter Pretzel Cookies 1¾ c. All Purpose Flour 1 tsp. Baking Soda ½ tsp. Baking Powder ¼ tsp. Salt ¾ c. Butter, room temperature ¾ c. Chunky Peanut Butter ¾ c. Granulated Sugar ¾ c. Brown Sugar, firmly packed 2 Large Eggs 1 tsp. Vanilla 1 c. Bachman Twist Pretzels, finely chopped 1 c. Semi-Sweet Chocolate Chips In a small mixing bowl, stir together flour, baking soda, baking powder, and salt. Set aside. In a large mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Gradually beat in the flour mixture. Fold in Twist Pretzel pieces and chocolate chips. Wrap the dough in plastic wrap and refrigerate for about 1 hour or until chilled. Shape dough into tablespoon-size rounds on an un-greased cookie sheet. Bake at 375º until golden brown, about 7-9 minutes. Cool on baking sheets for a minute then transfer the cookies to a wire rack to cool completely. Makes about 6 dozen cookies. Mini Strawberry Pies with Pretzel Crumb Crust 3 cups Bachman Twist Pretzels, coarsely crushed ½ cup Brown Sugar 1 cup Butter, melted 1 quart Fresh Strawberries 1 cup Sugar 3 tbsp Cornstarch ¾ cup Water 1 gallon Vanilla Bean Frozen Yogurt Pie Crust: Preheat the oven to 400 degrees. Coarsely crush Bachman Twist Pretzels between wax paper or in a food processor. Combine with brown sugar and melted butter. Press mixture into the bottoms and sides of 12 muffin cups. Bake at 400 degrees for 5 minutes, then refrigerate while making the pie filling. Strawberry Filling: Mash the strawberries in a saucepan, reserving 12 whole berries. Stir in sugar, and place the saucepan over medium heat. Stir frequently until the mixture is at a boil. In a small bowl, whisk together the cornstarch and water. Gradually stir the cornstarch mixture into the boiling strawberry mixture. Reduce heat and simmer until thickened, stirring constantly. Remove the crusts from the refrigerator and carefully remove them from the muffin tins. Place one whole berry in the center of each crust, then fill to the top with the strawberry filling mixture. Refrigerate at least one hour before serving. Serve with Vanilla Frozen Yogurt. Makes 12 individual pies. Pretzel Butter Cookies 2 cups sifted flour 1/2 cup sugar 1/4 tsp. salt 1 cup butter or margarine 2-1/2 tsp. vanilla 2 tbsp milk 2 cups coarsely crushed Bachman Butter Twist Pretzels Colored jimmies or confectioner's sugar Preheat oven to 325° F. Sift flour, sugar and salt together. Work in butter or margarine. Coarsely crush Bachman Butter Twist Pretzels between double folds of waxed paper. Add milk and crushed pretzels to mixture. Shape into 1 inch balls. Place on greased cookie sheet. Bake at 325° F for 25 minutes, or until lightly brown. While still warm, roll cookies in colored jimmies or confectioner's sugar. Makes about 5 dozen cookies. Irish Pretzel Salad Dessert 3 cups crushed Bachman Twist Pretzels 1 cup butter, melted 1/4 cup sugar 1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed 3 (3 ounce) packages strawberry flavored gelatin 3 cups boiling water 2 (10 ounce) packages frozen strawberries Preheat oven to 400 degrees F. Stir together crushed pretzels, melted butter and 1/4 cup sugar. Press mixture into the bottom of a 9x13 inch-baking dish. Bake 8-9 minutes, until set, then set aside to cool. In a large mixing bowl cream together cream cheese and 1 cup sugar, then fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set slightly. When the mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set. Chocolate Covered Pretzel Rods 1 bag 10 oz. Bachman Pretzel Rods 1 package Semi-Sweet or Milk Chocolate Chips Decorations Melt Chocolate Chips in the microwave or over the stovetop. Dip Pretzel Rods Halfway in the Chocolate. Leave the other end clear to use as a handle! Place dipped pretzels on wax paper to set. Decorate with sprinkles, icing, nuts, or mini chocolate candies, or you can use any combination! Allow the melted chocolate to cool for about 5 minutes before decorating, but make sure to decorate before the chocolate sets. Submit your favorite Bachman Recipes to webmaster@thebachmancompany.com