Thank you Jesus for Pinterest. That’s what I said when I realized the night before my daughter’s kindergarten open house that I was supposed to be bringing a dessert. Sometimes I forget things. Big things. So I opened up my cabinets to see what ingredients might be available for some hasty, probably half-assed dessert makings.
While my cabinets do look like a gluten-free shop that also provides everyone with their own personal bag of sugar in about 30 different varieties, I was having trouble figuring out how to turn all of that magic into something edible in less than an hour. I decided I was thinking too hard and left the kitchen to take solace in the Internets.
Hooray for this recipe that some Pinterest friend of mine decided to highlight because, why yes I do have peanut butter, all of the sugars listed below, chocolate chips, butter, and of course my stash of gluten-free pretzels. Magic happened, people, and I was on my way to the kindergarten extravaganza.
From what I heard these nuggets were a hit. I wouldn’t know, because I have a three-year-old who does not understand the concept, “It’s not always about you,” and I wound up shushing him, chasing him, and ultimately carrying him away from the event and throwing him in the back of my car all the while he screamed about his rights being taken away when we wouldn’t let him spit milk on everyone within a five foot radius.
Here’s how you can impress people with your gluten-free dessert skilz when your parenting ones are not quite doing the trick.
Gluten-Free Peanut Butter Pretzel Buckeyes
adapted from Sweet Pea’s Kitchen
Prep time: 20 minutes Cook time: 7 minutes
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Gluten-free pretzels (I heart Glutino gf pretzels)
1 bag semi-sweet chocolate chips
1. Line a baking sheet with wax paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined.
3. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
4. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
5. Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
6. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.
Makes: 30 mini pretzel treats