ough forms.
Roll the cookie dough into 40 balls. Place
oil; lightly grease.
For pretzel crust: Combine melted butter, pretzels
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.
ilpat- or parchment paper-lined cookie sheets.
Bake at 350
Line 2 large cookie sheets with aluminum foil.
Over hot (not boiling) water, melt white coating, stirring frequently until smooth.
Remove from heat.
While holding pretzel rod over saucepan, spoon melted white coating over pretzel within 1 inch of the top.
Shake off excess.
Sprinkle with nonpareils, colored sugars or sprinkles; place on prepared cookie sheets.
Repeat with remaining pretzel rods.
(If coating becomes too thick, place over hot water or low heat.)
Refrigerate to set coating.
rop dough using a tablespoon cookie scoop onto parchment-lined baking
Melt chocolate chips on a low setting in microwave-safe bowl until soft, about 15 seconds. Stir; microwave until completely melted, in 10-second intervals.
Place a teaspoon of cookie dough between two Original Pretzel Crisps(R). Dip one side of the sandwich into melted chocolate and allow for it to settle/harden before serving.
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
olls on a parchment lined cookie sheet or two (they won
Line a rimmed cookie sheet with parchment or waxed
sing two sizes of circle cookie cutters for the turkey bodies
Break pretzel sticks into 3 pieces (or
cookie sheet lined with parchment paper, then top each pretzel with
Preheat oven to 375\u00b0.
Prepare cookie mix as directed.
Fold in pretzels.
Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
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 1-inch pieces.
Stir pretzel sticks and peanuts in after coating is melted.
Spread out on wax paper in cookie sheet.
Score before it gets hard so you can break into pieces.
Melt chips in small pan on low heat.
Spread this generously on flat side of 4 animal crackers.
Place one pretzel in the coating on each cracker, leaving the top two holes of pretzel open to allow for threading ribbon.
Allow to set.
Repeat for remaining crackers and pretzels.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
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.
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.