In a medium microwave safe bowl on medium high power, microwave morsels and peanut butter for 1 minute.
Stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Dip about 3/4 of one pretzel in butterscotch mixture.
Shake off excess.
Place on wire rack.
Sprinkle lightly with sesame seeds.
Repeat with remaining pretzels.
If mixture thickens, microwave on medium high power at 10-20 second intervals.
Stir until smooth.
Refrigerate for 20 minutes or until set.
Store in airtight container.
Marinate pretzel pieces in all ingredients at least 4 hours. Stir often.
Spread on cookie sheet and bake at 350\u00b0 for 10 minutes.
Squirt 10 crackers evenly with about 1/2 tablespoon of cheese spread; top each cracker with another to make sandwiches. Poke 6 pretzel sticks into the cheese, 3 on each side, to make 6 legs. Squirt two dots of cheese onto the top of the sandwich, and stick 2 raisin eyes on each snack.
Preheat oven to 250\u00b0.
Put cereals, pretzel sticks and nuts into roasting pans (or pan).
Melt butter in pan.
Blend in oil, Worcestershire sauce and garlic salt.
Sprinkle over dry ingredients; mix through.
Bake 1 1/2 hours; stir several times while baking.
Mix cereals, pretzel sticks and nuts.
Sprinkle garlic salt and seasoned salt on dry ingredients.
Pour butter and Worcestershire sauce over dry ingredients and mix well.
Pour into large pans. Bake at 300\u00b0 for 2 hours and 30 minutes.
Turn off oven and leave mixture in oven overnight.
Cool; store in airtight containers.
op of 40 pretzel twists. Top with another pretzel twist and press
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.
Cut cheese into 16 cubes. Let stand at room temperature 10 to 15 minute or until cheese is at room temperature.
Insert a thin pretzel stick into each cube.
Serve with Honey Dijon Mustard or your child's favorite dressing.
In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13 x 9 x 2 baking pan. Bake at 400 degrees for 7 minutes. Cool.
Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.
Shred chicken and coat with hot sauce.
Top Pretzel Crisps(R) with chicken, celery, carrot and blue cheese.
easuring cup. Quickly dip each pretzel halfway into caramel. Allow excess
o that you have 32 pretzel bites.
Pre-heat your
econds, until melted.
Dip pretzel twists into melted candy coating
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
nd under, if needed (each pretzel will be about 2 3
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.
Take 1 slice of prosciutto and wrap it around the pretzel stick, starting at the bottom and winding it up to the top of the pretzel stick.
Do this until you finish the whole package of pretzels.
Variation:
You can also wrap 1 thin slice of cheddar cheese or any type of cheese around the pretzel then wrap 1 thin slice of prosciutto around the cheese.
Serve and enjoy.
Note: Serve right away so the pretzels don't get soggy. Do not make these the night before.
oil; lightly grease.
For pretzel crust: Combine melted butter, pretzels
Wrap a caramel around each pretzel nugget, pinching the ends to