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Peanut Butter Pretzel Delight

Ingredients:

  • 4 cups of Member's Mark Peanut Butter Filled Pretzels, crushed 

  • 8 Tablespoons (1 stick) of Member's Mark Unsalted Sweet Cream Butter Sticks 

  • ½ cup, + 2/3 cup of Member's Mark Light Brown Sugar 

  • 16 ounces of Member's Mark Cream Cheese, softened

  • 1 ½ cups of Member's Mark Heavy Whipping Cream  

  • 1 Tablespoon of Magnolia-Star Pure Vanilla Extract 

  • 4 Bananas, sliced

  • 1 cup of Member's Mark Original Dairy Whipped Topping 

Directions:

  1. In a skillet over medium-high heat, melt butter and ½ cup of brown sugar in a pan until well incorporated.  Stir in crushed pretzels and continue cooking for 2 minutes. Remove from the heat and let cool while making the filling.

  2. In a large bowl, add cream cheese, whipping cream, the remaining 2/3 cup of brown sugar, and the vanilla. Using a wire whisk or a hand blender, whip the mixture until well combined, about 2 minutes. Continue beating until very smooth and creamy with a pudding-like consistency, about an additional 2-3 minutes. This will yield 5 cups of filling after whipping.

  3. To assemble, spread ½ of the pretzel layer in the bottom of a 9 x 13 dish, followed by 2 cups of the Vanilla Filling. Top with ½ of the sliced bananas. Repeat the layers. Finish by adding the last cup of Vanilla Filling and smoothing over the bananas.

  4. To serve, place a portion of the pudding in a bowl and serve with a squirt of whipped topping!

NOTE: If desired, this recipe can be served in 10 parfait glasses as individual servings. 

Serves 10

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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