Lewis County Recipes: Cookie Dough Pretzel Bites

I love the taste of salty/sweet snacks. That's what makes this recipe a keeper in my book; easy, delicious, and 100% adaptable to folks who suffer from food allergies.

Via substitutions, every ingredient below can be made to fit your diet, right down to the chocolate chips.

Enjoy Chocolate Chips are Non-GMO, Vegan, Dairy-Free, Gluten-Free, and Nut-free chocolate. The taste difference between the two is non-existent. Other subs could be almond flour, Stevia Brown Sugar, GF pretzels, almond milk, and coconut oil.

A few bonus moves would be a drizzle of caramel and a sprinkle of sea salt, once assembled.

This recipe is also fun for kids to assemble. Enjoy!

Ingredients:

1 1/4 cups flour

1/2 cup unsalted butter, softened

1/4 cup sugar

2 T milk

1 tsp vanilla

1/2 cup brown sugar

1/8 tsp salt

1/2 cup mini semi-sweet chocolate chips

40-50 pretzels

8 oz semi-sweet chocolate chips

1 tsp shortening, optional

Directions:

Line cookie sheet with parchment paper or silicone baking mat.

Beat butter and sugars together in large bowl on medium speed until light and fluffy. Add milk and vanilla; mix until combined.

Add flour and salt and mix on medium speed until thoroughly combined. Note: Dough will be thick and crumbly; keep mixing until it comes together. Fold in mini chocolate chips.

Roll 1 to 1 1/2 tablespoons of dough into balls. Place dough between two pretzels and set on prepared baking sheet. Freeze for 20 minutes.

While pretzel bites chill, melt the chocolate chips and shortening in the microwave for about 1 minute, stirring every 20 seconds.

Dip pretzel bites halfway into melted chocolate and return to baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days or the freezer for up to 2 weeks.

*recipe and photo credit:

Emily at halfscratched.com