Cocoa Pretzel Cookies with Cream Cheese Frosting Recipe

Directions

In a medium bowl, mix peanut butter, corn syrup, water, salt and pepper. Cover and refrigerate about an hour.

Line two cookie sheets with parchment paper. Refrigerate remaining hours.

Heat oven to 400 degrees F (200 degrees C).

Frost the top of two pretzels with marshmallow creme frosting. Spread about 1/2 cup of peanut butter frosting on the bottom layer of pretzel. Remove pretzel and frost with reserved marshmallow creme frosting.

Unroll the cooled marshmallow cream cheese mixture on the parchment paper. Spread half of the peanut butter frosting over cream cheese frosting side up. Fold remaining layers over the chocolate frosting. Do the same with pecans. Wrap chocolate onto top and frost the half of the marshmallow cream cheese frosting over chocolate. Chill for 6 hours.

At this point, add chocolate chips and the reserved marshmallow cream cheese frosting to the marshmallow cream cheese frosting. Spread frosting over chocolate covered pretzel and roll the pecans into fruit shapes. Refrigerate the remaining hours of freezing of ice cream, easing during rest of day as snow melts.

While the cream cheese frosting is chilling, make the chocolate glaze: In a small saucepan, combine chocolate, milk chocolate syrup and chopped pecans. Bring to a boil and cook over medium heat until chocolate glaze has solidified. Remove from heat and stir in the 8 tablespoons of peanut butter frosting. Pour evenly into chilled pastry shell.