Brown Sugar Cake & Peanut Butter Pretzel Bites
BROWN SUGAR CAKE & PEANUT BUTTER PRETZEL BITES
We have two Snack recipes for you here that will be family or crowd pleasers for any occasion. Two winning recipes you can make ahead, pack easily, and enjoy anywhere—whether you’re at home, setting up in a stadium parking lot, spreading a blanket at the park, or hanging out at a campground.
Why These Snacks Are Perfect For Any Situation
Make-ahead friendly: Both recipes can be prepared a day or two in advance.
Travel well: No delicate frosting or fussy plating required.
Crowd-pleasing flavors: Brown sugar cake delivers cozy, caramel-like sweetness, while peanut butter pretzel bites hit that sweet-salty craving.
Brown Sugar Cake
INGREDIENTS (Serves 12-15)
½ C. shortening
½ C. sugar
2¾ C. brown sugar, packed, divided
1¼ C. butter, softened, divided
3 tsp. vanilla extract, divided
5 eggs
3 C. flour
½ tsp. baking powder
¼ tsp. salt
1¼ C. milk, divided
1¼ C. toasted, chopped pecans, divided
2 C. powdered sugar, sifted
DIRECTIONS
Preheat the oven to 350° . Spray a 10″ tube pan with cooking spray; set aside.
In a mixing bowl, beat the shortening, sugar, 2¼ cups brown sugar, 1 cup butter, and 2 teaspoons vanilla. Add the eggs, one at a time, beating well after each.
In a separate bowl, mix the flour, baking powder, and salt; add to the butter mixture alternately with 1 cup of the milk, beating well. Stir in 1 cup of the pecans; spread in the prepped pan.
Bake 1¼ hours or until a wooden skewer inserted in the center comes out clean, covering with foil the last 15 minutes to prevent overbrowning. Set on a cooling rack for 10 minutes, then remove the cake from the pan and set upright to cool completely.
Melt the remaining ¼ cup butter in a saucepan over medium-low heat. Add the remaining ½ cup brown sugar and cook 2 minutes, stirring constantly. Add the remaining ¼ cup milk and bring to a boil, stirring constantly. Remove from the heat and stir in the remaining 1 teaspoon vanilla. Whisk in the powdered sugar until smooth, and immediately spread over the cooled cake; quickly sprinkle with the remaining ¼ cup pecans, pressing to adhere.
Slice and serve.
PEANUT BUTTER PRETZEL BITES
Small pretzel twists
1 C. creamy peanut butter
2 T. softened butter
¾ C. brown sugar, packed
½ C. sifted powdered sugar or as much as needed
Chocolate almond bark
Put about 65 pretzel twists on waxed paper-lined rimmed trays.
Mix the peanut butter, butter, brown sugar, and enough powdered sugar until no longer sticky. Put about 1 teaspoon of the mixture on each pretzel and lightly press another pretzel on top.
Freeze 30 minutes, then dip each pretzel halfway into melted chocolate almond bark; let dry. Makes 65
This recipe calls for a pan like this one from Rada. Click below to shop for this and a variety of cutlery items, kitchen ware, and more… 100% Made In The USA from the plant in Waverly, Iowa…