Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

The last dessert I made for the party was the Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars.  Holy cow were these rich!  Cut them into smaller bars if you make them!  Thanks to pinterest - I found another good recipe!  

Ingredients 

• 2 ½ cups crushed butter pretzels
• 1 cup melted butter
• 5 tbsp sugar
• Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
• Brownie Mix (13×9 family size box + all the ingredients the mix calls for)
• Snack Size Reese’s Peanut Butter Cups (2 – 10.5oz bags)

 

Instructions

1. Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but it is recommend  to use crushed butter pretzels for the recipe. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set aside pretzel crust and make the cookie dough.
2. Make the cookie dough according to the package. Lightly press the cookie dough evenly on top of the pretzel crust.
3. Unwrap 24 snack-size Reese’s Peanut Butter cups and cover the cookie dough with the candy.
4. Whip up your brownie mix and pour evenly over the Peanut Butter Cups.
5. Bake at 350 degrees for 40-45 minutes.
6. Cool for 10 minutes and then enjoy!

When I make these again I would probably put the cookie dough down first and then the preztels next! 

Peanut Butter Cookies

A co-worker of mine made these peanut butter cookies that were wonderful.  They are the crispy kind but only have 4 ingredients!  Can you believe that!  I am posting this here to share with everyone and plan to make them soon!
 
1 cup peanut butter
1 cup sugar
1 tsp baking soda
1 egg
 
Mix together.  Use fork dipped in sugar to flatten.  Bake at 350 for 15 to 18 minutes

Pumpkin Spice Kiss Cookies

These cookies are better than the last Pumpkin Spice Cookies.  They are the consistency of Peanut Butter Blossoms.  They are pretty tasty!

Pumpkin Spice Kiss Cookies

Ingredients:1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 package Pumpkin Spice Hershey Kisses (freeze before putting on cookies - they won't melt)

Directions:

1. Preheat oven to 375 degrees. Unwrap Hershey Kisses and set aside.
2. In a large mixing bowl, cream butter and sugar. Add vanilla and eggs and beat until light and fluffy.
3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add to butter mixture. Mix until just combined.
4. Roll into balls and roll in sugar.  (The original recipe didn't call for this).
5. Place balls 2 inches apart on a parchment lined or sprayed cookie sheet. (I didn't do this).
6. Bake 7 to 9 minutes. Remove from oven and immediately press a Hershey Kiss into the center of the cookie. Move to a cooling rack to finish cooling.

Pumpkin Spice Kiss Cookies

I found Pumpkin Spice Hershey Kisses at the store after finding a recipe for cookies!  They are yummy!

Pumpkin Spice Kiss Cookies

1 1/2 packages Hershey’s Pumpkin Spice Kisses
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F.

Line a couple of baking sheets with parchment paper. Set aside.  (I lightly greased the pan).

Unwrap the Pumpkin Spice Kisses. (about 65 of them) Place them in the freezer for at least 30 minutes. This is important because the Pumpkin Spice Kisses melt much faster than the regular Kisses.

Sift together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg and allspice. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix together the butter, sugar and light brown sugar on medium high speed for 4 minutes until light and fluffy.

Add in the egg and mix to combine.
Then add in the vanilla extract and the pumpkin. Mix on medium speed for a couple of minutes.

Slowly add in the dry ingredients on low speed. Mix until it’s almost combined.
Take a spatula and fold the ingredients together.

Using a Tablespoon, scoop the cookie dough. Then use a spoon to scoop the dough out of the Tablespoon. The cookie dough will be sticky so don’t worry. Place the cookie dough balls onto the baking sheets lined with parchment paper.

Bake at 350 degrees F for 12 minutes.

Once the cookies come out of the oven, press a Pumpkin Spice Kiss in the middle of each cookie.

Immediately (and carefully!) remove the cookies from the baking sheet with a spatula and cool them on a cooling rack.