Pretzel Buckeyes

 Ingredients:

- 1 3/4 cup creamy peanut butter, divided
- 1/3 cup powdered sugar
- 1/4 cup packed brown sugar
- 2 tablespoons butter, softened
- 1/8 teaspoon salt

- 3 1/4 cups coarsely chopped pretzels, divided

- 3 cups semisweet or dark chocolate chips
- 3 tablespoons shortening

Directions:

In a large bowl, beat 1 1/2 cups peanut butter, powdered sugar, brown sugar, softened butter, and salt until blended. Stir in 3 cups of coarsely chopped pretzels.

Shape pretzel mixture into 1" balls. Refrigerate on a plate or baking sheet for at least 30 minutes or until firm. It may also help to freeze the balls for 5-10 minutes immediately before dipping in chocolate.

In a microwave or on the stove, melt chocolate chips and shortening together. Stir until smooth. 

Dip pretzel balls in the chocolate; allow excess to drip off. Place on a wax paper-lined baking sheet. 

Microwave remaining 1/4 cup peanut butter for 30-45 seconds or until melted. Drizzle over truffles. Sprinkle with remaining chopped pretzels. Refrigerate until set. Best to store in the refrigerator.

Cake Mix Cookies

 Lots of possibilities using different flavors of cake mix and different mix-ins.

Ingredients:

- 2 large eggs
- 1/2 cup canola oil
- 1 package cake mix (regular size)
- about 2 cups of "mix-ins" (chocolate chips, butterscotch chips, nuts, toffee bits, etc.)

Directions:

Preheat oven to 350F. In a large bowl, beat the eggs and oil until well-blended. Gradually add in the cake mix. Mix well. Fold in the "mix-ins."

Drop by tablespoonfuls 2 inches apart onto greased cookie sheets (warning: cookies spread out quite a bit). Bake 10-12 minutes. Cool on cookie sheets for 1-2 minutes, then remove to wire racks.

GF Peanut Butter nutella thumbprints

 Ingredients

• 2 cups peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup Nutella
• Coarse sea salt

Directions

1. Preheat oven to 350°. Cream peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Drop balls of dough onto baking sheet.
   
2. Bake until edges are firm, 7-9 minutes. Cool on pans 5 minutes. Press an indentation in center of each cookie with the end of a wooden spoon handle. Fill each with 1/2 teaspoon Nutella; sprinkle with salt. Remove to wire racks to cool completely.

 https://www.tasteofhome.com/recipes/flourless-peanut-butter-thumbprints/