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.
Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of each ring. Bake at 275\u00b0 for 2 to 3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes or until chocolate is firm. Store at room temperature. Makes about 4 dozen.
ogether eventually.
Melt the chocolate chips. I put mine in
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.
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
Bring water to a boil in saucepan and remove from stove.
Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
Then add chocolate bark to bowl.
Stir until chocolate is smooth.
Dip pretzel stick into chocolate then roll in the nuts.
Pecans are optional, use you imagination and use other nuts or candies.
Set onto wax paper until chocolate is solid again.
Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted.
Dip different parts of Original Pretzel Crisps(R) into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!
Melt milk chocolate flavored disks, the white chocolate flavored disks and the peanut butter in the microwave.
Melt on Defrost for 1 minute, then check every 10 seconds until melted. Stir in 2 cups of crushed pretzels (I used pretzel sticks, which I put in a sealed plastic bag and crushed with a rolling pin.
I left some chunks for crunch.)
Spread on cookie sheet really thin; refrigerate.
When set, break up in small pieces to serve.
Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring.
Bake at 275 degrees for 2-3 minutes or until chocolate is softened.
Remove from the oven.
Place one M&M on each, pressing down slightly so chocolate fills the ring.
Refrigerate for 5-10 minutes or until chocolate is firm.
Store at room temperature.
Yield: about 4 dozen.
COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.
Melt chocolate and butter, stirring to blend,
Preheat oven to 350\u00b0F and grease a 9x13x2-inch pan.
In small bowl, mix crust ingredients, and press into pan.
Bake until lightly browned (15 minutes).
Cool completely.
Beat ingredients for 1st layer until creamy, and spread over cooled crust.
Combine ingredients for 2nd layer and mix thoroughly.
Spread over cream cheese layer.
Cover with remaining cool whip.
Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
To serve, cut torte into bars.
about 3 minutes. Add white chocolate chips; stir until melted, about
Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray.
Lay out pretzels in a single layer, top each with a Hershey kiss in the center.
Bake 2-3 minutes, just till chocolate is softened.
Remove from oven and press an m&m into each kiss, flattening it a bit and creating a\"bed\" of chocolate.
Firm up in the fridge for 10 minutes or so, but store at room temperature.
venly over first layer. Add chocolate syrup to third portion; spread
Melt caramels in cream over low heat; cool abut 5 to 10 minutes.
Place nuts on wax paper in groups of three.
Spoon caramel mixture over nuts, leaving tips showing.
Let stand until set (about 1/2 hour).
Meanwhile, melt chocolate over low heat; cool to lukewarm.
Spread cooked chocolate over caramel.
(Can be placed in refrigerator to harden.)
Yield:
Approximately 24.
ntil firm.
Melt the chocolate over hot water.
Dip
icrowave safe bowl, melt together chocolate chips and remaining 1/4
Combine marshmallow cream, milk, butter, sugar and salt in a saucepan.
Stir over moderate heat until mixture comes to a full rolling boil; boil 5 minutes, stirring constantly.
Remove from heat.
Add chocolate pieces and vanilla.
Stir until smooth.
Stir in candied fruits.
Turn into greased 8 or 9-inch square pan. Chill until fudge is firm; cut into squares.
Makes about 2 1/2 pounds.
In a double boiler or heavy saucepan, heat chocolate Riesen caramels and heavy cream over low heat; stir until smooth.
Stir in rum extract.
Pour chocolate mixture into mixing bowl.
Cool 3 to 5 minutes.
Fold in Cool Whip and spoon into small dessert cups. Makes 6 to 8 servings.
Chill at least 1 hour.