Chubby Hubby Soft Pretzels and Dip
Have you ever had chubby hubby ice cream? These peanut butter stuffed soft pretzels capture the flavors perfectly when paired with a sweet and creamy malted vanilla dip with chocolate chips. This dessert was just made for Superbowl snacking!
Servings: 12 servings
Calories: 367kcal
Ingredients
For the Peanut Butter Stuffed Soft Pretzels
- 1/4 cup light brown sugar, loosely packed
- 1 cup warm water
- 1/4 ounce active dry yeast (1 packet
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 1/2 cups peanut butter baking chips
- 2 quarts water, for boiling
- 1/4 cup baking soda
- egg wash (1 large egg beaten with 1 tablespoon water)
- kosher salt to taste
For the Vanilla Malted Cream Cheese Banana Chocolate Dip
- 4 ounces cream cheese (1/2 brick), softened
- 2 tablespoons granulated sugar
- 2 tablespoons malted milk powder
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy whipping cream cold
- 1/2 cup mini chocolate chips
Instructions
To Make the Peanut Butter Stuffed Soft Pretzels:
- Place the brown sugar in a large mixing bowl and pour the warm water over. Stir to combine, and sprinkle the yeast over the surface. Allow to proof for 5-10 minutes, or until foamy.
- Stir in the oil, and add the flour, a cup at a time. When the dough starts to form a ball and pulls away from the sides of the bowl, transfer it to a lightly floured surface and knead for 5 minutes. (You may not need all of the flour.) If the dough seems very sticky, knead in up to 1/3 cup additional flour, as needed.
- Lightly mist the mixing bowl with non-stick spray and place the dough inside. Cover with plastic wrap, and allow to rise in a warm place, about one hour, or until doubled in size.
- Punch down the dough, divide it into 12 equal balls, and roll each into a rope about 8 inches long. Flatten slightly, and place about 2 tablespoons of peanut butter chips down the center. Bring up the long sides of the dough around the peanut butter chips, carefully pinching to seal them inside. Roll the filled rope again, to a length of about 12-14 inches, and twist into a pretzel shape.
- Place the stuffed pretzels on a lightly greased baking sheet, and allow to proof, uncovered, for about 30 minutes.
- Preheat the oven to 450 degrees F. Bring about 2 quarts of water to a simmer in a wide, shallow pot. Add the baking soda. The mixture will bubble up for a few seconds. Boil the pretzels, a few at a time, for about a minute on each side. Drain on clean kitchen towels and place on parchment-lined baking sheets.
- Brush with egg wash and sprinkle with salt. Bake for 16-20 minutes, or until deep golden brown. Serve warm with Vanilla Malted Cream Cheese Banana Chocolate Dip.
To Make the Vanilla Malted Cream Cheese Chocolate Dip:
- Place the cream cheese, malt powder, sugar, and vanilla in a small mixing bowl and whip on medium high speed until creamy.
- Slowly drizzle in the cold cream, while whipping, until the mixture is fluffy and holds stiff peaks.
- Fold in the chocolate chips and serve with warm soft pretzels.
Video
Nutrition
Calories: 367kcal | Carbohydrates: 48g | Protein: 9g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 779mg | Potassium: 69mg | Fiber: 2g | Sugar: 21g | Vitamin A: 217IU | Calcium: 37mg | Iron: 2mg