Wege

Pretzel Sandwiches:
1 cup creamy peanut butter
2 Tbsp softened butter
¾ cup powdered sugar
¾ cup brown sugar
1 bag of Wege Pretzels
1 bag of semi-sweet chocolate chips or approximately 12 oz melting chocolate
Directions:
Combine peanut butter and softened butter in a large bowl with a hand mixer or stand mixer.
Add the sugars and mix to combine.
Knead more sugar into the peanut butter mixture until dough is easily rolled into balls and is no longer sticky. (I used approximately ¼ cup extra sugar)
Using a rounded teaspoon as a guide, form small balls of the peanut butter mixture.
Sandwich each ball between two pretzels, pressing slightly (but not too hard!).
Place pretzel sandwiches in the fridge or freezer for about 30 minutes.
Right before you take the pretzels out of the freezer, melt the chocolate. (This can be done a variety of ways - either in a double boiler, on the stove on low heat, or slowly in the microwave. The key is to melt the chocolate slowly).
Dip each pretzel halfway into the melted chocolate and place on a sheet of wax paper to cool. You may return them to the freezer or fridge to set completely.

It's that time of year to start packing lunches again! Don't forget to pack your Wege's Pretzels!

Pineapple Pretzel Salad

INGREDIENTS
1 cup coarsely chopped Wege Pretzels
⅓ cup sugar
½ cup butter melted
8 oz cream cheese
½ cup sugar
8 oz cool whip
20 oz pineapple tidbits - well drained
INSTRUCTIONS
Mix melted butter and ⅓ cup sugar together
Stir in pretzels and place in an 8x8 baking dish
Bake pretzel topping at 400 degrees for 7 minutes, Stir to break up and cool. Store in airtight container
Cream together cream cheese and ½ cup sugar.
Stir in cool whip until well blended
Mix in drained pineapple and chill 2-3 hours
Just before serving stir in pretzels.
NOTES
Can make up to a day before serving and refrigerate. Remove for refrigerator, stir well and add in pretzel topping just before serving.

For a lower calorie version use light cool whip and light cream cheese.

A sweet and salty combination for your Wege's Pretzels!

Community Post: 15 Times Pretzels And Chocolate Were A Perfect Pairing Relationship goals.

Fun Fact:The average Pennsylvanian consumes 12 TIMES as many pretzels as does the average US citizen each year!

Wege's Pretzels make a great snack when watching your favorite Olympic events!

Don't forget that Wege's Pretzels make a great addition at every picnic!

Wege's Pretzels taste great in so many desserts!

Community Post: 16 Scrumptious Ways To Eat Pretzels For Dessert You'll never look at pretzels the same way again.

Try these Garlic Parmesan Pretzels with Wege's Pretzels!

Garlic-Parmesan Pretzels - Alarm Clock Wars Need a fast snack that's easy to make and that tastes good? Try this recipe for Garlic-Parmesan Pretzels. Only 4 ingredients and 6 minutes to snack time!

What is your favorite summer activity?

Pretzel Crusted Crab Cakes

INGREDIENTS:
½ c. mayonnaise
1 large egg
1 tbsp. Dijon mustard
¼ tsp. Old Bay seasoning
¼ tsp. sweet paprika
3 scallions (green parts only)
1 lb. lump crabmeat
¾ c. finely ground Wege’s Pretzels
2 tbsp. unsalted butter
1 tbsp. vegetable oil

DIRECTIONS:
In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
Preheat the oven to 400 degrees F. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.

Peanut Butter Pretzel Truffles
INGREDIENTS:
1½ cups Wege’s Pretzel (broken into pieces)
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening

DIRECTIONS:
1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.