Foodie Friday ~ Chocolate Pretzel Treats

pretzeltreats

20 small mini pretzels

20 chocolate covered caramel candies

20 pecan halves

Directions

Preheat oven to 300 degrees.

Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on top of each pretzel.

Bake for four minutes. While the candy is warm, press a pecan halfway onto each candy covered pretzel. Cool completely before storing in an airtight container.

Foodie Friday ~ No Fuss Peanut Butter Cookies

pbcookiephoto

1 cup unsalted butter

1 cup crunchy peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons baking soda

Directions

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for at least 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degree oven for about 10 minutes or until cookies begin to brown. Do not over-bake. Allow to cool for 15 minutes before removing from cookie sheet.