Samstag, 23. März 2013

crazy for peanuts and in love with bretzels

Crazy for peanut butter and in love with betzels.
I´m a bretzel centerpiece eater just like I love to 
eat peanut butter spoonful directly out of the jar.
A mix of both? There is nothing better.
I love it:-)
An absolute peanut caramel bretzel love;-)
Inspired by Lecker I changed the recipe a little bit
and made it more peanut.
I added some peanut butter, mixed it with the caramel 
and crowned the cookies with tiny little chocolate bretzels.
Eye candy and culinary delight at the same time.


Verrückt nach Erdnussbutter und total verliebt in Brezeln.
Ich bin eine Brezel-Mittelstückesserin.
Ausserdem eine Salzkörner aus der Tüte und Erdnussbutter 
mit großem Löffel aus dem Glas Naschkatze.
Ein Mix aus beidem? Etwas besseres kann es einfach nicht geben.
Ich liebe es:-)
Eben eine Erdnuss-Karamell-Brezel-Liebe;-)
Inspiriert wurde ich durch Lecker, allerdings habe ich das
Originalrezept noch etwas erdnussiger gemacht.
Das Karamell Toffee wurde mit Erdnussbutter veredelt und die 
Brezel on top ist nicht nur ein wahrer Augenschmaus,
sondern auch ein großartiger Gaumenschmeichler.

(makes about 17 cookies)


2/3 cups sugar
1 cup + 3 tbs heavy cream
2 tbs butter + 2/3 cups butter
2/3 cups confectioner's sugar
1 3/4 cups flour
1/8 cup cocoa
1 pinch salt
vanilla extract
3,5 oz chocolate
2 tbs peanut butter
1/4 cup roasted peanuts (chopped)
mini chocolate betzels

Pour sugar into a heavy saucepan and start melting it over 
                medium heat.
    The sugar will begin to form clumps, but after that, they 
gonna melt back down.
Stir constantly until the sugar turns golden brown, it should 
look like reddish-brown and smell slightly toasted.

At this point add 2 tbs butter at once. Be careful, the caramel 
is very hot, don´t burn yourself.
Whisk the butter into the caramel until it´s completely melted.
Stir in the heavy cream.
You still have to be careful, because the mixture is very hot and 
it´s gonna start to bubble again, as soon as you add the cream.
Stir until the mixture is well combined.

Let simmer for about 20 minutes.

Try  the consistency of the toffee by dropping a teaspoon of 
caramel into ice water. After a few second you should be able 
to form a ball.
If not, cook caramel sirup a little bit longer, until you have the 
right consistency.

Pour caramel into a bowl add peanut butter and refrigerate.

Sieve confectioner's sugar into a bowl. 
Add flour, cocoa, salt, vanilla extract and 2/3 cups butter and knead 
to a smooth dough.

Wrap dough into plastic wrap and refrigerate for about 30 minutes.

Divide dough. Roll out dough between two layers of plastic wrap 
and cut out cookies with a round cookie cutter.
You should be able to cut out 34 circles.

Place cookies onto 2 cookie sheets lined with baking paper. 
Bake cookies in the preheated ofen at 390F for 12-15 minutes.
Transfer cookies to a wire rack and let cool down.

Melt chocolate in a water bath. 
Dip half of the cookies half into the chocolate add chocolate 
brezel on top and let dry.

Fill piping bag with the caramel and use a star shaped nozzle to 
spread caramel onto the plain cookies.

Sprinkle with roasted peanuts and top with the chocolate 
dipped cookie.

Press carefully down and store cool.


  1. Mhh, ich liebe Schokolade mit Salz, in allen Variationen! Erdnussbutter geht eh immer, am liebsten crunchy.
    Liebe Grüße!!

    1. Da hast du Recht. Crunchy mit extra großen Erdnussstückchen. Mmmmhhhhh. Einfach gut;-)

  2. I love this idea! And the photos are splendide!

    1. Mrs Deer, thank you so much. I can tell the same about your pictures, they´re so awesome:-)

  3. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick

  4. Hi Kathy, thanks for joining my site. I will have a look at your site;-) Cheers sabrinasue


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