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.
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 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
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.
op of 40 pretzel twists. Top with another pretzel twist and press
cook and stir until a candy thermometer reads 245 (firm ball
Place candy coating in 1-cup microwavable
f you prefer), crumble the pretzel crunch clusters to half their
sugar, and salt. Press the pretzel mixture firmly into the bottom
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.
ith wax paper. Arrange 24 pretzel crisps face down on the
queeze, drizzling over the candy.
Chill candy 1 hour, or until
urns green.
Dip soft pretzel in chocolate and let rest
Spoon about 2 teaspoons ice cream onto 12 Snack Factory(R) Pretzel Crisps(R), and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps(R).
Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.
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.
Place chocolate in microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate.
Sprinkle with candy stars.
Place on waxed paper.
Yield: 2 dozen.
nwrapped chocolate piece onto each pretzel.
Heat the pretzels and
corn cereal puffs, rice cereal, pretzel sticks, and peanuts in a
archment paper, then top each pretzel with an unwrapped Hershey's