Put the chocolate chips in the top of a double boiler.
Put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan.
When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the sprinkles about 2\" down the chocolate, and lay on waxed paper.
Let the chocolate harden a good 1/2 hour.
I wrapped mine individually in green saran wrap for the holidays, to keep them fresh.
op of 40 pretzel twists. Top with another pretzel twist and press
he dough into a huge pretzel. (Form into a circle with
plate. Carefully twist 1 pretzel stick into the base of
Mix pretzel crumbs, butter and sugar.
Pat into bottom of a 9 x 13-inch pan.
Bake for 10 minutes at 400\u00b0.
Cool and set aside.
Break pretzel sticks in half and poke each through the rounded side of each pita bread triangle for the \"tree trunk\". Spread guacamole on each pita triangle and sprinkle red bell pepper in a zigzag pattern over guacamole layer creating a decorated \"tree\".
Cut yellow bell pepper into small star shapes using a small star-shaped cookie cutter. Place yellow star on top of each \"tree\".
Combine avocados, lime juice, jalapeno, and salt in a blender; blend until guacamole is smooth, about 1 minute.
Cut pita bread into large triangles. Poke a hole in the rounded side and insert a pretzel stick as the stem. Spread guacamole on each pita triangle. Layer red pepper pieces in a zig zag line onto guacamole. Cut out small stars with a cookie cutter from yellow pepper and place on top of the \"pita tree.\"
Cover the bottom of a 13X9X2-inch glass dish with dressing.
Arrange broccoli in a tree shape,
Make trunk from broccoli stem or (using 1 1/2 large pretzel sticks cut in half arranged next to one another)
Place cauliflower around tree.
Add tomatoes and carrot slices as ornaments.
Line baking sheets with waxed paper, coat with cooking spray. In large mixing bowl, combine pretzels, noodles and peanuts; set aside. In pot over medium heat, melt marshmallows with butter; cook, stirring until smooth. Pour over reserved pretzel mixture; stir until well coated. Coat hands with cooking spray, shape mixture into 1 1/2 in. mounds, place on baking sheets. Using fork drizzle stacks with melted candy melts.
Cut each pita into 8 wedges. Insert pretzel stick half into center of bottom of wedge to form \"tree trunk\".
In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 tsp mixture on each pita wedge.
Blot bell pepper with paper towel to remove excess moisture. Spronkle about 1/4 tsp bell pepper on each wedge as \"ornaments\" on the tree. If desired, cover & refrigerate up to 8 hours before serving.
Preheat oven to 200 degrees Fahrenheit.
Place ring pretzels on a cookie sheet. (placement doesn't matter, just leave a little bit of wiggle room between the pretzels).
Put Hugs inside the rings (if they don't fit, just change out pretzels until they do. It doesn't have to be perfect, but Hug should fit inside the ring, even if it's tight).
Place in oven for approximately 2 minutes, until Hugs are mostly melted.
Take out and put 1 M & M in the center of the ring.
Place whole pan in the freezer until chocolate is frozen.
...
Beat cream cheese, butter, dip mix, and 1/4 Celsius parmesan cheese until smooth.
Spread in shallow serving dish and cover generously with cracked black pepper. Finely shred fresh parmesan over top to cover.
Serve with pretzel knots or pretzel chips.
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.
Cut cheese into 16 cubes. Let stand at room temperature 10 to 15 minute or until cheese is at room temperature.
Insert a thin pretzel stick into each cube.
Serve with Honey Dijon Mustard or your child's favorite dressing.
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
Shred chicken and coat with hot sauce.
Top Pretzel Crisps(R) with chicken, celery, carrot and blue cheese.
easuring cup. Quickly dip each pretzel halfway into caramel. Allow excess
In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
o that you have 32 pretzel bites.
Pre-heat your
econds, until melted.
Dip pretzel twists into melted candy coating