Cookie Butter Pretzel Snack Mix

Shushy Turin Recipe By
  • Cooking and Prep: 30 m
  • Serves: 8
  • Contains:

If you’ve seen my recipes in the past you probably know that easy, simple, and fun are not usually words that describe them. But sometimes, even I like to go pretty classic with something as simple as a super amped up snack mix. The one caveat is even my fun and easy stuff has to taste addictively fantastic.

 

So when I tried Gefen’s new cookie butter, which tastes more similar to Tea Biscuit Butter than the Lotus/Biscoff Butter you might be familiar with, I knew making something fun and easy was within reach but I needed some salt to balance it all out. And that’s where pretzels came in. The salty, crunchy pretzels are coated in a sweet and creamy cookie butter shell. It’s the ultimate snack food and keeps you coming back for more, and more, and –sadly for my waistline – even more! This entire recipe takes about 10 minutes to throw together and is perfect for kids and adults. Plus, it can be made in advance which is even more bonus!

 

Legit though, it has sprinkles which for me is the kicker. I really should have just started and ended this whole shpeil at sprinkles.

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Snack Mix

  1. Line a cookie sheet with Gefen Easy Baking Parchment Paper and set aside.

  2. Mix together the olive oil, sugars, and cinnamon in a large bowl. Toss with the pretzels to coat and microwave for one minute on high.

  3. Toss to coat and repeat two more times so that it is heated for three minutes in total. Careful! It will be hot.

  4. Pour the cookie butter, chocolate chips, and peanuts over the pretzels and heat for 45 seconds. Toss to coat completely. Pour the whole thing over a cookie sheet and arrange so that the pretzels are in a single layer. Sprinkle with sprinkles, if desired (which yes, they should be desired).

  5. Pop into the freezer for about 15 minutes or until the mixture freezes.

Note:

Store at room temp for one week in a sealed container or up to three months in the freezer.

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