Melt bark.
Dip pretzels into it, then lay out on wax paper until they harden.
Using a 2-tined fork to spear the pretzels works well and can be done at one time.
Melt down chocolate or white almond bark.
Dip whole pretzels in melted bark and place on wax paper until set.
Store in cool area.
Chocolate covered pretzels keep well in airtight container or tin.
Any flavor of cooking bark may be used for variation.
Melt bark in microwave on High for 1 1/2 to 2 minutes.
Stir and heat 30 seconds more if needed to melt the bark.
Dip pretzels into warm bark, then place them on wax paper covered cookie sheets. Once cookie sheet is full, place pretzels in freezer for 3 to 5 minutes.
Remove and store in covered container in refrigerator. Recipe may be divided in half.
Pretzels:
Melt 1/2 package almond bark, stirring constantly. Dip pretzels and place on wax paper to dry.
Line a baking pan with parchment paper.
Roughly chop
ish from refrigerator and top with Jello and strawberries. Cool until
Dissolve Jell-O in water.
Add strawberries and put in refrigerator to thicken.
Break pretzels.
Mix brown sugar and margarine, then add pretzels.
Put in a 9 x 13-inch dish; pack to bottom.
Cook at 350\u00b0 for 10 minutes.
Cool thoroughly.
Mix cream cheese and sugar.
Blend in Cool Whip.
Spread on cooled pretzels and top with fruit mixture.
Keep in refrigerator.
This can be used as a salad or dessert.
You can substitute raspberry Jell-O and raspberries or peach or any other fruit combination.
Mix dill weed, lemon, pepper, garlic powder and dressing mixes and shake in bag with pretzels.
Pour oil and hot sauce over pretzels.
Mix well.
Bake at 300\u00b0 for 10 minutes.
Stir and bake 10 more minutes.
Cool and keep in airtight container.
Preheat oven to 275\u00b0F.
Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
Bake for 15-25 minutes at 250\u00b0F stirring several times.
Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.
Melt butter in pan, add sugar and mix well.
Add pretzels and mix well. (Keep 1 cup for topping.)
Put remainder in long casserole dish.
Fold cream cheese, powdered sugar and Dream Whip together, spread half of mixture on pretzels;
spread cherry pie filling over this and repeat.
Mix pretzels, margarine and sugar in a pan and bake at 350 degrees for 10 min.-let cool.
Cream sugar and softened cream cheese together.
fold in cool whip.
pour on top of pretzels.
refrigerate for several hours.
Topping:
Dissolve Jello in water -- let cool.
add strawberries.
let jell slightly and pour on top of cream cheese.
refrigerate until firm.
PAN SIZE: 13x9.
Melt margarine.
With whisk, combine dressing and margarine. Toss with pretzels.
Place on cookie sheet.
Bake at 250\u00b0 for 40 minutes.
Stir every 15 minutes.
Cool; place in sealed container. Enjoy!
Mix ingredients together and toss with pretzels.
Toss each hour until dry.
Keeps well in Ziploc bags.
Mix oil and dressing. Toss with pretzels. Toss every 15 minutes until liquid is gone.
Mix oil, lemon pepper, dill weed, garlic pepper, and Hidden Valley Ranch Dressing in a small mixing bowl.
Mix with pretzels in a large bowl.
Stir well, cover and let stand 24 hours.
Stir well.
Line cookie sheet with pretzels. Set Hershey's Kiss on top of each pretzel. Bake at 200\u00b0 in oven for 3 to 5 minutes, until Kiss is soft enough to put M&M on top of. Cool in freezer 1 to 2 minutes.
Place broken pretzels in
a 13 x 9 x 2 Pyrex dish and pour melted butter over the top.
Bake for 10 minutes at 350 degrees, stirring twice, let cool.
Cream together cream cheese, sugar and Cool Whip, use to cover pretzel layer completely.
Dissolve jello in
water.
Stir in fruit as Jello begins to congeal, then pour over second layer.
Chill until completely set.
Melt butter and mix with pretzels, sugar and pecans.
Pat into 9 x 13-inch pan.
Bake 8 to 10 minutes at 350\u00b0.
Beat cream cheese, Cool Whip and powdered sugar together and spread over cooled crust.
Refrigerate for 30 minutes.
Dissolve Jell-O in water, add frozen strawberries and stir until Jell-O begins to thicken.
Pour over cream cheese layer.
Refrigerate for 2 hours or more.
Bark: Butter baking sheet (to secure parchment) line baking sheet with
Melt almond bark in double boiler.
Dip pretzels into bark, coating completely.
Place on waxed paper to dry.
Makes 5 pints.