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Peanut Butter and Milk Chocolate Chip Cattails

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium250 mg10% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein6 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium250 mg10% DV
Total Carbohydrates26 g9% DV
Dietary Fiber1.0 g4% DV
Sugars16 g
Protein6 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 2 teaspoons shortening (do not use butter, margarine, spread or oil)
  • 14 pretzel rods
  • 1 cup HERSHEY'S Milk Chocolate Chips , divided
  • 1 cup REESE'S Peanut Butter Chips , divided

Directions

  • 1. Stir together milk chocolate chips and peanut butter chips. Place sheet of wax paper on tray or counter top. Finely chop 1 cup chip mixture in food processor or by hand; place on wax paper. Line tray or cookie sheet with wax paper.
  • 2. Place remaining 1 cup chip mixture and shortening in narrow deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  • 3. Spoon chocolate peanut butter mixture over about 3/4 of pretzel rod; gently shake off excess. Holding pretzel by uncoated end, roll in chopped chips, pressing chips into chocolate. Place on prepared tray. Refrigerate 30 minutes or until set. Store coated pretzels in cool, dry place. 14 coated pretzels.
  • VARIATION: Melt 1 cup milk chocolate chips and 1 cup peanut butter chips with 4 teaspoons shortening; dip small pretzels into mixture.

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