Wrap a caramel around each pretzel nugget, pinching the ends to
ach cake with a chocolate-covered pretzel stick, allowing the bubbling cauldrons
f you prefer), crumble the pretzel crunch clusters to half their
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.
urface (cutting board) that is covered with the extra flour. Divide
ixture, and then dredge in pretzel crumbs.
Place coated chicken
econds, until melted.
Dip pretzel twists into melted candy coating
Break pretzel sticks into 3 pieces (or
op of 40 pretzel twists. Top with another pretzel twist and press
n an even layer. Press pretzel crackers in gently. Drizzle reserved
Line a baking sheet with waxed paper. Arrange Snack Factory(R) Pretzel Crisps(R) on sheet.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory(R) Pretzel Crisp(R).
Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.
ne hour.
Form into pretzel shapes, sticks or rolls.
pray. Mix cereal, popcorn and pretzel crackers in bowl.
In
enter on Snack Factory(R) Pretzel Crisp(R). Place on prepared
Mix butter, peanut butter and confectioners sugar well. Should make a stiff paste. You can add more sugar if needed.
Press 1 tsp into bottom triangle of pretzel.
Dip into melted chocolate. I leave top of pretzel uncovered.
Place on waxed paper to dry.
Decorate with colored sprinkles, if desired, before chocolate hardens.
nto bars. Store in loosely covered container.
Open bags of M &M's and pretzel fish.
Dump into a large bowl with the nuts.
Stir well. Store covered.
Eat right out of the bowl or put in baggies for lunch.
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.
A recipe that is not shared with others
Dissolve yeast in warm water and transfer to a mixing bowl. Add salt, sugar and gradual amounts of flour to form dough.
Knead dough until smooth.
Cut into small pieces, roll into ropes. Twist ropes into pretzel shapes and place on lightly greased cookie sheets.
Brush pretzels with a beaten egg and sprinkle coarse salt on top.
Bake in 425\u00b0 oven for 12 to 15 minutes.