Spread 3/4 of the pretzel rods and other pretzels with peanut butter, leaving enough uncovered to hold it.
Roll each prezel in, or cover each pretzel with the toppings listed above or of your choice.
Refrigerate for 30 minutes or eat right away.
\tStart preparing by removing the crust from all sides of the bread.
\tNow slice the bread lengthwise into 3 equal parts.
\tMix all the dry ingredients together, i.e. gram flour (Besan), rice flour, asafoetida, cumin seeds, and salt. Rice flour adds to the crispness.
\tNow add the water slowly to make a smooth batter, a consistency that of Dosa batter.
\tNext, add the green chillies and cilantro and mix well.
\tNow heat oil in a frying pan on medium high heat. To check if the oil is ready, put a tiny drop of the batter in oil. ...
Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted vegetables for dipping.
Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted veggie sticks like carrots and celery.
Line a baking sheet with waxed paper. Arrange Snack Factory(R) Pretzel Crisps(R) on sheet.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory(R) Pretzel Crisp(R).
Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.
f you prefer), crumble the pretzel crunch clusters to half their
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.
nacks, cheese crackers, popcorn, and pretzel sticks in a large roasting
Heat olive oil in a large sauce pan and add the onions and garlic, sauteing them until golden brown. Add the spinach and sprinkle with salt and pepper.
Stir in in milk, cream cheese, mayo and Parmesan cheese; stir until ingredients are evenly incorporated. Reduce heat to low. Allow the ingredients to simmer together, continuing to stir occasionally.
Serve warm with Snack Factory(R) Pretzel Crisps(R).
Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with non-stick cooking spray.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared baking sheet.
Cut each of the 8 caramel rolls into 4 equal pieces. Top each Pretzel Crisp(R) with 1 piece of the roll.
Bake in preheated oven until light golden in color, 10 to 12 minutes. Allow to cool 10 minutes.
Top with a teaspoon of the caramel frosting and a sprinkle of sea salt.
In a large bowl, combine the pretzels, cereal and M&M's.
In a large saucepan over low heat, melt butter and peanut butter.
Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth.
Pour over pretzel mixture; stir to coat.
Press into a greased 13x9 inch baking pan.
Cool until firm; cut into squares.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a small pan with aluminum foil.
Arrange Snack Factory(R) Pretzel Crisps(R) on prepared pan. Top each with a marshmallow half.
Broil until the marshmallows are golden brown, 30 seconds to 1 minute. Remove and set aside.
Combine chocolate chips and butter in the top of a double boiler over hot water on medium heat. Stir until chips are melted and mixture is smooth.
Drizzle chocolate over the marshmallows.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick spray.
Arrange 16 Snack Factory(R) Pretzel Crisps(R) on prepared baking sheet. Top each with a piece of the popcorn chicken, a teaspoon of sauce, and a sprinkle of cheese.
Bake in preheated oven until cheese is melted, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, cream cheese, and salsa in a small saucepan. Heat over medium heat until warmed through, 5 to 10 minutes. Stir in heavy cream and fajita seasoning until combined. Stir in 1 cup shredded Cheddar cheese.
Transfer mixture to a 1-quart baking dish. Top with 2 tablespoons shredded Cheddar cheese.
Bake in preheated oven until cheese is melted and dip is hot, 10 to 15 minutes. Serve with Snack Factory(R) Original Pretzel Crisps(R).
aramel sauce.
Serve with Snack Factory(R) Original Pretzel Crisps(R)!
ream off center on Snack Factory(R) Pretzel Crisp(R). Place on
Bring a small saucepan of water to a boil over high. Add hot dogs; reduce heat to medium-low and simmer 5 minutes. Remove from heat.
Melt butter in a small skillet over medium heat. Add onions and saute until onions are soft and have started to brown, about 5 minutes.
Drain hot dogs. Slice each into 8 rounds.
Arrange Snack Factory(R) Pretzel Crisps(R) on a serving platter. Top with about a teaspoon sauerkraut and a hot dog round. Drizzle with mustard and top with grilled onions.
Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
Spread (or pipe) the yolk mixture onto a Snack Factory(R) Pretzel Crisps(R), and sprinkle with black sesame seeds and green onion slices.
If not serving right away, refrigerate until ready to serve for up to 3 hours.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory(R) Pretzel Crisps(R).
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
Heat oven to 350\u00b0.
Mix popcorn, cereal, peanuts and pretzel sticks in an ungreased rectangular pan (13 x 9 x 2-inch).
Heat margarine over low heat until melted.
Remove from heat, stir in remaining ingredients.
Pour over cereal mixture and mix until well coated.
Bake 15 minutes, stirring twice.
Turn into a bowl and cool.
Store loosely covered.
Makes about 9 cups of snack, 300 calories per cup.