Peanut Butter Pretzel Gorp Spread

I was so inspired from watching Tyler Florence from the Food Network "The Best Thing I Ever Ate: Nutty" clip and his ravings about the hand-crafted organic white-chocolate peanut butter pretzel from the Spread restaurant in San Diego that my wheels spun on how to make my own version. Looking in my pantry, I pulled out Planter's crunchy peanut butter as a base. Then, courtesy of a recent Delta airlines trip, I found mini pretzels, mini salted peanuts, and Biscoff cookies (ginger graham cookies). Wanting an extra sweetness and slight chew, I brought out large yogurt raisins. I tossed all the ingredients together in the food processor, gave it a whirl, and then tasted it with gleeful delight. The crunch is immense with the salt and crunch from the peanuts and pretzels, the sweet from the cookies, the chew from the raisins, and the emulsifying texture of the peanut butter blended to make a delicious Peanut Butter Pretzel Gorp spread. Delicious by the spoon, on fruit, toast, teddy grahams, pancakes.... Yum! Next Snickers with a creamy peanut butter...

Peanut Butter Pretzel Gorp Spread
1/4 c. peanut butter, crunchy
1 bag mini pretzels
1 bag salted peanuts
1 Biscoff cookie pack
2 Tbsp yogurt covered raisins

Whirl together in a food processor, stopping every 5 second intervals to push the ingredients down and blend more evenly. Stop when the mixture is blended well but still has large pieces. (Really up to your preference.)