LINE baking sheet with wax paper. Arrange bananas, cut side down, on prepared baking sheet.
INSERT pretzel stick into center of each banana. Freeze 1 hour.
PLACE topping in small bowl. Dip each banana in topping to coat. Freeze 15 minutes.
Nutritional Information (amount per servings): Total Calories: 120. Sodium 20mg. Fat: 8g. Carbohydrates: 13g. Cholesterol: 0mg. Protein: 1g. Fiber: 1g.
ogether eventually.
Melt the chocolate chips. I put mine in
Preheat oven to 175 degrees F ( 80 degrees C).
Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
Bring water to a boil in saucepan and remove from stove.
Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
Then add chocolate bark to bowl.
Stir until chocolate is smooth.
Dip pretzel stick into chocolate then roll in the nuts.
Pecans are optional, use you imagination and use other nuts or candies.
Set onto wax paper until chocolate is solid again.
Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted.
Dip different parts of Original Pretzel Crisps(R) into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!
Melt milk chocolate flavored disks, the white chocolate flavored disks and the peanut butter in the microwave.
Melt on Defrost for 1 minute, then check every 10 seconds until melted. Stir in 2 cups of crushed pretzels (I used pretzel sticks, which I put in a sealed plastic bag and crushed with a rolling pin.
I left some chunks for crunch.)
Spread on cookie sheet really thin; refrigerate.
When set, break up in small pieces to serve.
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring.
Bake at 275 degrees for 2-3 minutes or until chocolate is softened.
Remove from the oven.
Place one M&M on each, pressing down slightly so chocolate fills the ring.
Refrigerate for 5-10 minutes or until chocolate is firm.
Store at room temperature.
Yield: about 4 dozen.
Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of each ring. Bake at 275\u00b0 for 2 to 3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes or until chocolate is firm. Store at room temperature. Makes about 4 dozen.
COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.
Melt chocolate and butter, stirring to blend,
Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray.
Lay out pretzels in a single layer, top each with a Hershey kiss in the center.
Bake 2-3 minutes, just till chocolate is softened.
Remove from oven and press an m&m into each kiss, flattening it a bit and creating a\"bed\" of chocolate.
Firm up in the fridge for 10 minutes or so, but store at room temperature.
icrowave safe bowl, melt together chocolate chips and remaining 1/4
op of 40 pretzel twists. Top with another pretzel twist and press
easuring cup. Quickly dip each pretzel halfway into caramel. Allow excess
icrowave-safe bowl, microwave semisweet chocolate chips on high 1-2
riefly to combine. Fold in chocolate chips.
Drop dough
lour.
Stir in the chocolate chips, peanut butter chips, and
ack.
Filling: Melt chocolate in a bowl set over
archment paper.
Arrange 24 Pretzel Crisps(R) face up in