Combine first 3 ingredients in a heavy large kettle.
Boil until it reaches soft ball stage.
Remove from heat.
Add orange candy melt and marshmallow cream.
Stir this up.
Add orange flavoring.
Stir well.
Pour into a large buttered cookie sheet.
Melt chocolate in microwave, stirring often to avoid scorching.
Add the pretzels and peanuts and stir to coat well. Cover a cookie sheet with foil and spread the mixture on foil. Let cool in refrigerator for at least 30 minutes or until hardened. Lift foil from cookie sheet and peel away from hardened candy. Break candy into bite-sized pieces. Store in air-tight container in a cool, dry place.
Place pretzel pieces on a baking sheet.
Top with one Rollo candy.
Place in a warm (250 degrees) oven to just let the Rollo candy melt on top of the pretzel to hold it in place.
Remove from oven and place a pecan piece on top.
Let cool and harden.
Melt chocolate in microwave, stirring often to avoid scorching.
Add the pretzels and peanuts and stir to coat well. Cover a cookie sheet with foil and spread the mixture on foil. Let cool in refrigerator for at least 30 minutes or until hardened. Lift foil from cookie sheet and peel away from hardened candy. Break candy into bite-sized pieces. Store in air-tight container in a cool, dry place.
Break pretzel sticks into 3 pieces (or
Heat oven to 225 degrees F.
Place pretzels on baking sheet.
top each pretzel with a rolo.
place in oven for about 5 minutes.
remove from oven and top with candy corn, pressing down slightly.
I have also topped with another pretzel to make a *sandwich*.
Melt the following ingredients in double boiler:
peanut butter, peanut butter chips and vanilla candy coating.
Mix with broken pretzels and unsalted peanuts.
Cover cookie sheet with aluminum foil.
Spread candy mixture onto cookie sheet. Refrigerate for 15 minutes.
Break into pieces.
e been making my own candy glass for years, and while
Place pretzels on wax paper.
Melt almond bark in a microwave-safe container or casserole on High for 1 to 2 minutes or until melted.
Spoon melted almond bark into center of pretzels.
Decorate with M&M's and let cool.
ook, without stirring, until a candy thermometer registers 240 degrees F
akes cracker sandwiches.
Microwave candy melts according to package directions
Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on HIGH 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.
Add half the COOL WHIP and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.
Top with remaining COOL WHIP and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.
cook and stir until a candy thermometer reads 245 (firm ball
op of 40 pretzel twists. Top with another pretzel twist and press
ith wax paper. Arrange 24 pretzel crisps face down on the
Melt chocolate chips in microwave or
Place candy coating in 1-cup microwavable
f you prefer), crumble the pretzel crunch clusters to half their
p) of the melted candy melt onto a baking sheet lined
sugar, and salt. Press the pretzel mixture firmly into the bottom