Recipes
Utz Peanut Butter Thumbprint Cookies
Here’s a recipe that’ll throw you back to your childhood. Submitted by Jay Poore and Chuck Tullis, these classic and iconic Peanut Butter Jam Thumbprint Cookies are soft, chewy, with a crackly top and filled with sweet jam. Use your favorite jelly flavor like strawberry, grape, or raspberry. The salty potato chips are an unexpected twist that really brings everything together. It’s the perfect snack, dessert or holiday treat. Ingredients 1 stick butter 1/3 cup sugar ½ cup light brown sugar 1 egg 1 tsp vanilla 1 ½ cups flour ¾ tsp baking soda 2/3 cup creamy peanut butter 1 egg white, lightly beaten 2 cups crushed Utz Original Potato Chips ½ cup fruit jam or filling of your choice Directions Preheat oven to 375˚F. Cream butter, scraping down sides of the bowl and add both sugars. Cream together, about 3 minutes. Add the egg and vanilla and continue to mix. In a mixing bowl, sift together the flour and baking soda. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined. Roll heaping tablespoon sized balls of dough and toss in the egg whites followed by the crushed potato chips, until well coated. Place balls onto a parchment lined baking sheet. Gently press your finger into the center of the dough. Place into the oven and bake for 12 to 15 minutes or until cookies have spread and baked through. Allow cookies to cool before filling with a small amount of jam or filling. Once cookies have been filled, se aside and allow cookies to set.
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Utz Sweet and Salty Bourbon and Orange Pecan Pie
This version of pecan pie submitted by Lindsey Kress is great for serving at dessert or just having after dinner. The bourbon makes it a lot more festive for a dinner party and the orange zest brightens up the flavor. It's rich, but not too heavy. You can taste the butter as it melts in your mouth...the flavors are just perfectly balanced. The Utz Mini Pretzels add an amazing second crunch to the pie that compliments the toasted pecans beautifully. Ingredients Crust 1 ½ cups flour ½ tsp salt ¼ cup shortening ¼-1/3 cup ice water Filling 2 large eggs 1 cup light corn syrup 2 Tbsp salted butter, melted ½ cup light brown sugar, packed 2 Tbsp bourbon 1 tsp vanilla or orange extract Zest of one large orange ½ tsp cinnamon ¼ tsp kosher salt 2 cups pecans ¾ cup Utz Mini Pretzels or Butter Waffles ¾ cup bittersweet or dark chocolate chips Directions Preheat oven to 350 degrees Fahrenheit. For the crust, in a medium bowl stir together flour and salt. Using a pastry blender or your hands, add in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork or hands until hydrated. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Refrigerate until ready to fill. For filling, in a large bowl, whisk together eggs, corn syrup, butter, vanilla, brown sugar, orange zest, cinnamon, and salt. Stir in pecans, pretzels, and chocolate chips. Spoon mixture into prepared pie crust. Bake for 30 minutes. Cover pie with foil and bake until filling is puffed and center is just set, 15-20 minutes more. After removing from the oven, zest more orange on top of pie. Transfer pie to a wire rack and let cool to room temperature.
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Utz Strawberry Pretzel Salad
There's a lot to love about summertime. The sunshine, the warm weather... but most of all, being able to make fresh strawberry desserts! This pretzel salad mix is a classic dessert from the 50s and 60s. It's a no-bake cheesecake layer combined with a crunchy pretzel crust and fresh berries. Our own Wendy Groover submitted this recipe to us and it's perfect for big family gatherings or get-togethers with friends. It's a super easy dessert to make that's a nice light end to a summer meal. Ingredients ¾ cups butter, melted 3 tbsp sugar 1 (6 oz) pkg strawberry gelatin 2 cups boiling water 2 cups sliced strawberries (thawed if frozen) 1 cup powdered sugar 8 oz cream cheese, softened 1 cup whipped topping 2 cups coarsely crushed Utz Mini Pretzels Directions Preheat oven to 400˚F. In medium bowl, combine pretzels, butter and sugar. Press into 9 x 13 baking pan. Bake for 8 – 10 minutes but do not overbake. Cool on wire rack. Next, in a small bowl, beat whipped topping, cream cheese and powdered sugar until smooth. Spread over pretzel crush and refrigerate until chilled. In a large bowl, dissolve gelatin in boiling water. Slowly stir in sliced strawberries and chill until partially set, about 30 minutes. Carefully spoon gelatin filling over whipped topping layer. Chill until firm, 4-5 hours.
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