Marshmallow Peanut Butter Pretzel Bites
1 cup sugar and 1/4 cup water
1 packet unflavored gelatin and 1/3 cup cold water
Gluten Free Pretzel Crisps minis, Salted Caramel or Regular
Chocolate fudge topping for sundaes
Pour 1/3 cup cold water into mixing bowl. Sprinkle 1 packet gelatin over and allow to absorb.
Combine the 1/4 cup water with sugar in a pot on stove. Turn to high. Once sugar dissolves, place a candy thermometer in. Once temperature reaches 240 degrees, remove from heat and pour into gelatin mixture. Mix on low for a few minutes, then turn to high. Beat until thickened and firm. A soft peak should form.
Fill a plastic gallon storage bag with marshmallow. Cut the tip off, then pipe onto Pretzel Crisps. Dip finger in gluten free flour or cornstarch, then press into each marshmallow mound to create a cavity. Allow marshmallow to firm up a bit. Tip: Once marshmallow is whipped up and ready to pipe, keep in a heat safe bowl while piping and working. Should marshmallow firm up too much to work with, heat in microwave for 10 seconds, or until just softened. Don't microwave too much, and also be careful not to attempt piping it when it is too soft.
Heat peanut butter in microwave for about 10 seconds. Scoop into sandwich bag and snip the corner off. Pipe into cavities. Allow to cool.
Heat fudge according to directions on jar, then pipe on top of peanut butter.