econds, until melted.
Dip pretzel twists into melted candy coating
easuring cup. Quickly dip each pretzel halfway into caramel. Allow excess
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.
f the pan is evenly coated. Then add two even layers
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
pray. Mix cereal, popcorn and pretzel crackers in bowl.
In
) cereal. Stir until well coated. Cool slightly. Cut warm cereal
nwrapped chocolate piece onto each pretzel.
Heat the pretzels and
In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, then roll in chopped peanuts. Place on wax paper until set.
In a 9x13-inch glass dish, combine the pretzels and the nuts.
In a large saucepan combine the butter, sugar, corn syrup and salt. Stir over medium heat until sugar dissolves.
Bring to a boil and cook until thickened (firm ball stage--260\u00b0F). Remove from heat and pour over your pretzel mixture and mix until everything is coated.
Bake in a preheated 250\u00b0 oven for about 20 minutes (stir about halfway through). Remove from oven and spread out to cool on a sheet of wax paper.
Place oleo, worcestershire sauce, garlic salt and celery salt in 3qt microwaveable bowl.
Microwave uncovered on high until butter is melted, approximately 45-60 seconds.
Stir well.
Stir in Kix, pretzel sticks and nuts. Toss until well coated.
Microwave on high uncovered 6 minutes, stopping to stir every 2 minutes.
Let cool 30 minutes.
br>Transfer to baking sheet, coated side up.
Repeat with
op of 40 pretzel twists. Top with another pretzel twist and press
Preheat oven to 450 degrees.
Line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
Stir until well coated.
Bake for 5 minutes.
Cool and break apart pretzels.
For the fruit salad put into large bowl: mix pudding and buttermilk together.
Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
Cover top of salad with caramelized pretzel topping right before serving.
nto coarse crumbs (Mitzewich used pretzel sticks). You will need 2
In a large microwave safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes until sugar is dissolved. (you can do this part on the stove also). Stir in peanut butter until blended. Add the cereal, pretzel and M&M's, stir until coated. Press into a greased cake pan. Cut into bars.
ith wax paper.
Arrange coated pretzels-twisted edge out in
hen dredge in pretzel crumbs.
Place coated chicken on baking sheet
Cut up chicken.
Dry the chicken with paper toweling.
Mix eggs and milk well.
Place the finely crushed pretzels in a paper sack. Dip chicken in the egg-milk mixture, then place in crushed pretzels and shake until coated.
Drop into 350\u00b0 vegetable oil and fry until a rich golden brown.
Place the fried pieces of chicken on aluminum foil in a large flat baking pan and bake at 300\u00b0 for about 35 minutes.
Serve hot.
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.