Have you seen Reese’s Spreads on the shelf in your Walmart yet? I could say that I don’t want to eat it by the spoonful…but that would be slightly less than honest. Plus it’s a spread, which means it’s meant to pair with things. And I do try to follow the rules. That just meant I had to figure out the most effective spread to mouth delivery method. As a fan of all things salty and sweet I knew that a salty snack plus chocolate and peanut butter would be the most appropriate course of action. Look at me…acting all grown up and stuff.
Reese’s Spreads are that chocolate and peanut butter taste you love, ready to spread on your favorite snacks. Great on apples. Perfect on toast. Delightful on a banana. See? No reason to eat it by the spoonful. Even if you find the urge to do so slightly overwhelming…I’ve never made pretzels in any way, shape or form. For some reason I decided it would be genius to make pretzel chips for my Reese’s Spreads. And it totally was. Even if getting started was a tiny bit intimidating. Mostly because I couldn’t find any actual chip recipes that looked like what I wanted to make. So, as you do, I had to improvise.
- 1 3/4 cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 package active dry yeast
- 4/ 1/2 cups all purpose flour
- 1 egg yolk
- 1 tablespoon water
- Vegetable Oil
- Coarse Salt
- Add your dough hook to your mixer.
- Combine warm water, sugar, salt and yeast in the mixing bowl.
- Allow to sit for five minutes.
- Add flour and slowly mix until dough is smooth and pulls from the sides of the bowl.
- Remove dough and clean bowl.
- Coat bowl with oil.
- Return dough to bowl and cover with plastic wrap.
- Allow dough to sit for about one hour.
- Preheat over to 350 degrees.
- Place large pot of water on stove and bring to boil.
- Line cookie sheets with parchment paper and coat with oil.
- Remove dough and place on oiled surface.
- Roll dough until very thin and cut into desired size with a pizza cutter.
- Place dough in boiling water for about 30 seconds.
- Remove dough and place on cookie sheet.
- Beat egg yolk and tablespoon of water and brush on dough.
- Sprinkle with coarse salt.
- Bake until lightly browned.
- Allow to cool on baking rack until crisp.
Once you get the whole “I’m totally going to ruin this what was I thinking?” thing out of your head, this is a snap. A wee bit time consuming, but it makes a ton. Seriously, pretzel chips for days. Totally worth the effort. And even though I totally won’t judge you if you eat it by the spoon, totally give this pretzel chips a try. They’re just waiting for you, your knife and a jar of Reese’s Spreads.
See if your store will be holding a demo the weekend of November 13th so that you can check out this deliciousness yourself!I received compensation and information and/or free product from The Hershey Company and/or Collective Bias. All opinions expressed within are my own.