Ingredients
- 3/4 cup powdered sugar
- 1/2 cup Jif® Creamy Peanut Butter
- 3 tablespoons unsweetened baking cocoa
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon Watkins™ Pure Vanilla Extract
- 1 can Pillsbury™ refrigerated original breadsticks (12 breadsticks)
- 1 egg yolk
Preparation
Step 1
* HEAT oven to 375°F.
* Line large cookie sheet with Reynolds® Parchment Paper.
* MIX ppowdered sugar, peanut butter, cocoa, whipping cream and vanilla in a medium bowluntil well blended.
* UNROLL dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together; repeat with remaining dough to make 6 long breadsticks. Press each breadstick to form 12x2-inch strip.
* DIVIDE chocolate mixture into 12 equal portions, about 1 rounded tablespoon each.
* Roll each portion into 6-inch long rope.
* Place 2 ropes down center of each breadstick strip.
* Fold dough lengthwise over chocolate ropes; press edges firmly to seal. Stretch each breadstick slightly.
* Shape rope into U-shape; cross ends, and place over bottom of U to form pretzel shape.
* Place seam side down on cookie sheet. Repeat with remaining chocolate ropes and breadstick strips.
* MIX egg yolk and 1 teaspoon water in a small bowl with fork. Lightly brush egg mixture over pretzels; sprinkle each with a pinch of kosher salt.
* Bake 13 to 18 minutes or until golden brown. Serve warm.