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  Cake Recipes

Chocolate Chippy Salted Pretzel Butter

Chocolate Chippy Salted Pretzel Butter

Prep: 40 min
Bake: 12 min
Yields: Two 16oz jars

1 Foodstirs Organic Chocolate Chippy Mix
1 egg
6 Tbsp butter
1 cup pretzels
3/4 cup almond butter
1 cup coconut oil


Preheat oven to 375 degrees. In a large bowl, blend the butter until smooth. Add egg and dry cookie mix and continue mixing until dough is formed.

Drop 1 tablespoon of dough onto parchment lined cookie sheets, 2” apart. Bake 11-13 minutes, or until edges are golden brown. Cool on a cookie sheet for 5 minutes then transfer to a wire rack completely.

Break up cookies, 6-10 at a time, into a blender. Pulse until the mixture resembles sand. Pour crumbs into a large bowl and repeat with remaining cookies. Place almond butter and coconut oil into a microwave safe bowl. Heat 30-40 seconds until melted. Pour into cookie crumb mixture, then stir to combine with a large spoon.

Break up pretzels into small pieces and fold into mixture. Divide cookie butter evenly between jars, then chill 10-15 minutes in the refrigerator. Will keep in the refrigerator for up to a week!