In a microwave safe bowl, heat chips and oil at 50% power for 1 minute; stir. Microwave 10 to 20 seconds longer or until chips are melted, stirring occasionally.
Cool for 5 minutes.
Stir in baking bits or pretzels. Spread onto wax paper lined baking sheet. Chill for 10 minutes. Remove from refrigerator; break into pieces.
Store in airtight container at room temperature.
Melt chocolate and add the rest of the ingredients.
Break small pretzels into short links and add as much as you like.
Drop by spoon on waxed paper.
Brown or white chocolate can be used. Directions for melting may be found on package.
o 350 degrees. Meanwhile, place pretzels on a baking sheet. Unwrap
In a saucepan, melt the butter, garlic and essence.
Stir and mix until boiling.
Place the pretzels in a large bowl.
Drizzle the butter mixture over the pretzels and coat as best you can.
Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
GREAT with ice cold PEPSI (or beer if you must!).
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
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.
Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
Mix pretzels, graham crackers, rice cereal squares, cranberries, almonds, and marshmallows together in a large bowl.
Line a large baking sheet or your countertop with waxed paper.
Melt almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Add almond extract and immediately toss into the bowl with the snack mixture. Mix gently until well coated. Spread onto the waxed paper by hand to make a thin layer. Let cool until almond bark is set, 1 to 2 hours.
Preheat oven to 325\u00b0F Line two large baking sheets with foil.
Combine all ingredients except pretzels in a small saucepan; heat over medium heat just until melted, stirring to combine.
Combine mustard mixture and pretzels in a very large bowl, working in batches if necessary. Toss to coat evenly. Transfer pretzels to prepared baking sheets; arrange in an even layer.
Bake until golden, about 30 minutes, tossing occasionally. Cool completely and serve. Store in sealed jars or bags.
o 200 degrees.
Place pretzels in a large roasting pan
Melt chocolate in double broiler.
Mix with pretzels and peanuts and drop by teaspoon on wax paper.
Chill.
Mix oil, Worcestershire sauce, cayenne pepper and garlic powder.
Then pour over the mixture of Corn Chex, Wheat Chex, pretzels, peanuts, pecans and almonds.
Put in two 9 x 13-inch pans.
Place in 250\u00b0 oven for 1 hour.
Stir several times.
Crush pecans or other nuts and pretzels.
Melt caramels with water.
Add all together; mix well.
Make into small balls.
Mix cream cheese, sugar and Cool Whip. Spread over pretzels. Drain (save juice) from pineapple and strawberries (drain and save juice also). Take liquid off pineapple and strawberries. Add enough water to make 3 cups. Bring to boil. Add jello. Dissolve. Throw in fruit. Put in fridge until set. Pour over cream cheese mixture.
Mix pretzels, butter and sugar.
Pat into bottom of a 9 x 13-inch pan.
Bake at 400\u00b0 for 10 minutes and cool.
f a pretzel. Place the pretzels on the baking tray and
ork or dipping spoon, place pretzels into completely melted chocolate. Roll
Pour melted butter over chocolate chips and microwave on high for two minutes. Stir until chocolate is creamy.
Dip pretzels in chocolate and coat well. Drain excess chocolate off of pretzels and place on a piece of wax paper.
Cool until chocolate hardens. Store in airtight container.
In small bowl, add Lawry's seasoned salt and Worcestershire sauce to melted margarine; mix well.
Pour Chex cereals, nuts and pretzels into large resealable plastic bag.
Pour margarine mixture over cereal mixture inside bag.
Seal top securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on High 5 to 6 minutes, stirring every 2 minutes.
Spread on absorbent paper to cool. Store in resealable plastic bag or airtight container.
Makes 9 cups.
Line a 9 x 1-inch pan with mixture of pretzels, oleo and 4 teaspoons sugar.
Bake at 400\u00b0 for 6 minutes.
Cool.
Combine the next 3 ingredients and spread over cooked crust.
Mix the remaining ingredients and let thicken slightly.
Pour over cream mixture and refrigerate.
Set out 1/2 hour before serving.
Cut into squares. Serves 12.