Break pretzels into very small pieces.
Put in large Pyrex pan or other pan, about 11 x 14-inches or so.
Mix all other ingredients in measuring cup; pour over pretzels.
Use pastry brush to brush all over.
Bake in a 300\u00b0 oven for 15 to 20 minutes.
Stir very often and rebrush!!!
Cool.
Can freeze well if you wish!
br>Open the bags of pretzels and remove all the unbroken
Place the pretzels in a large bowl, set aside.\tIn a microwave safe bowl mix the rest of the ingredients except the baking soda. Microwave for 2 minutes, stirring after 1 minute. Remove from microwave and add the baking soda.
Pour over pretzels, stir to coat well.
Spread pretzels out on sprayed wax paper to cool.
Store in an airtight container.
Easy and delicious snack!
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!).
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.
1 T water together, brush pretzels with egg wash, sprinkle with
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
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.
In a small microwave-safe bowl, melt margarine on High.
Add seasoned salt and Worcestershire sauce; mix well.
Pour cereals, nuts and pretzels into 2 gallon resealable plastic bag.
Pour margarine mixture over cereal mixture.
Seal top of bag and shake until 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 airtight container.
Melt butter, salt and sauce in small bowl; mix well.
Pour cereal, nuts and pretzels into 2 gallon plastic bag.
Pour butter mixture over cereal mixture.
Seal top of bag and shake until evenly coated.
Pour bag contents into large bowl, microwave on High for 5 to 6 minutes, stirring every 2 minutes.
Spread on paper to cool.
Store in airtight container.
r parchment paper.
Combine pretzels, butter, and 1/3 cup
cookie sheet with the pretzels.
I used a cookie
Melt you Chocolate chips in the microwave or chocolate melter for as long as it takes to make the chocolate smooth and easy to use.
Then using a fork put the pretzel on the fork and dip has much as you feel necessary. (If your using a stick like pretzel you can just hold it and dip if you like).
Before chocolate cools sprinkle on your sprinkles,coconut,crushed peacons,etc.
Put in fridge for about 10mins to harden.
Enjoy!
Mix crushed pretzels, 3 tablespoons sugar and melted margarine.
Place in greased 9 x 13-inch baking pan.
Bake at 350\u00b0 for 10 minutes.
Cool.
Crust will be very thin.