Chewy Pretzel Bites

Submitted by Julie Twitchell

You have to try these. I think they taste just like the ones at the mall. I found the recipe here.  The kids and I ate the whole batch this afternoon--yikes. My kids have convinced me to make it with cinnamon sugar next time.

Dough:
2 1/2 Cup all purpose flour
1/2 tsp. salt
1 tsp. sugar
2 1/4 tsp. instant yeast(if using active dry yeast, use 1 TB and proof with sugar, then add to the flour mixture)
1 Cup very warm water

Topping:
1/2 Cup warm water
2 TB baking soda
salt--course or kosher
3 TB butter, melted

1. In a mixing bowl place flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour as needed, a bit at a time to form a soft smooth dough that clears the sides and bottom of the bowl.(I didn't need to add any more flour)
2. Knead the dough,(by hand or machine) for about 5 minutes; until soft, smooth and quite slack. The goal is to get a really soft dough that isn't too sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand. Let dough rest for 30-60 minutes.
3. Preheat oven to 500 degrees. Prepare 2 baking sheets by lining them with parchment paper or lightly greasing them.
4. Transfer dough to a lightly greased work surface, and divide it into 4 equal balls. Allow dough to rest for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and baking soda in a cup deep enough to dip pretzel bites. Make sure the baking soda is thoroughly dissolved. (I had a hard time getting it to dissolve, so I stirred it while I dipped the pretzel bites)
5. Roll each ball into a long snake, about 12-15 inches long. With a sharp knife, cut 6-8 pieces, about 1 to 1 1/2 inches in width. Dip each pretzel into the baking soda solution(this will give the pretzels a nice, golden color), and place them on the baking sheets. Sprinkle them lightly with salt. Allow them to rest, uncovered, for 10 minutes.
6. Bake pretzels for 7-8 minutes or until they are golden brown. Bake one sheet at a time.
7. Remove pretzels from oven; brush them thoroughly with the melted butter. Keep brushing the butter on until the butter is all gone. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

Cook's Note: The recipe says it makes 2 dozen, but we ended up with 3 dozen bites.

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Oh Henry Bars

Submitted by Julie Twitchell

Does this look like the last recipe I submitted? I must be on a peanut butter/chocolate kick. I know I just submitted Peanut Butter Fingers, but this recipe is more of a granola bar with chocolate on top. These are so yummy. This recipe came from a recipe book from the ward I grew up in.

4 Cup quick oatmeal
2/3 Cup butter, melted
1 Cup brown sugar
1/4 Cup light corn syrup
1 tsp. salt
3 tsp. vanilla

Bake in 9 x 13 pan at 350 degrees for 12 minutes.

Topping:
1 pkg.(6-9 ounce) chocolate chips(semi sweet or milk)
2/3 Cup peanut butter(chunky or smooth)

Melt chips and peanut butter. Spread over bars.

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Peanut Butter Fingers

Submitted by Julie Twitchell

These have been a family favorite for years. I have heard lots of people say these were their favorite treats for school lunch growing up.

2 Cup butter(4 sticks)
4 eggs
1 1/3 Cup peanut butter
2 Cup white sugar
2 Cup brown sugar
2 tsp. baking soda
2 tsp. salt
4 Cup flour
4 Cup oatmeal

Mix butter, sugars, eggs, peanut butter until smooth. Add soda, salt, flour and oatmeal. Spread on greased cookie sheet. Bake at 350 for 20 minutes. Melt 1 package of chocolate chips on top or let cool and spread with your favorite chocolate frosting.

**Cook's note: You can change this recipe to make it in a 9 x 13 pan.

1/2 Cup butter(1 stick)
1 eggs
1/3 Cup peanut butter
1/2 tsp. soda
1/2 Cup white sugar
1/2 Cup brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup flour
1 Cup oatmeal

Still bake at 350 for 20 minutes.

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Marshmallow Brownies

Submitted by Julie Twitchell

I found this recipe here. I have made marshmallow brownies before using mini marshmallows, but this recipe uses marshmallow creme. I had to try it. They are quite yummy. These were at the recent RS meeting.

• 1 Cup butter (2 sticks)
• 2 Cup sugar
• 1 1/2 Cup flour
• 1/2 Cup nuts (optional)
• 3 TB cocoa
• 4 eggs
• 1 tsp. vanilla
• 1 jar marshmallow creme (small jar)

1. Melt together butter and cocoa. Beat eggs and sugar together in a bowl. Add cocoa mixture to egg and sugar mixture alternating with flour. Add nuts and vanilla.
2. Bake in 9 x 13 inch pan at 350 degrees for 30-40 minutes. Spread top with marshmallow creme as soon as the pan is removed from oven. Let cool and frost with the following:

1/2 stick butter
1 TB cocoa (heaping)
1/2 pound powdered sugar
1 TB milk

Beat butter and cocoa until smooth. Add milk and enough powdered sugar to your desired consistency.

**Note: To make the marshmallow creme easier to spread, you can soften it by placing the jar into a bowl with hot water (leave the lid on while you do this).

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