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Peanut Butter Snappers

Makes: 22 to 24 servings Yield: 22 to 24 cookies
Prep 25 mins Bake 375°F 10 mins to 12 mins  per batch Cool 2 mins  per batch
Peanut Butter Snappers
Ingredients
  • 1 16 1/2 ounce package  refrigerated peanut butter cookie dough
  • 1/2  cup  caramel baking bits
  • 1 1/3  cups  pecan halves
  • 1  cup  semisweet chocolate pieces
Directions

1. Preheat oven to 375 degrees F. Line two large cookie sheets with parchment paper. Arrange 22 to 24 clusters of 4 to 5 pecans about 2 inches apart on prepared cookie sheets; set aside. In a medium bowl stir together the cookie dough and baking bits. Shape dough into 1-inch balls. Place a ball on each cluster of pecans, pressing lightly into nuts.

2. Bake for 10 to 12 minutes or until edges are golden. Immediately sprinkle each cookie with a slightly rounded teaspoon of chocolate pieces. Let stand for 2 minutes, then spread chips over cookies. Transfer cookies on the parchment paper to a wire rack; let cool.

From the Test KitchenTo Store:
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Peanut Butter Snappers)
  • Servings Per Recipe 22,
  • cal. (kcal) 195,
  • Fat, total (g) 13,
  • chol. (mg) 6,
  • sat. fat (g) 3,
  • carb. (g) 21,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 3,
  • vit. A (IU) 0,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 98,
  • Potassium (mg) 124,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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