mooth.).
Stir in the pretzel pieces and peanuts. (Stir well
Line an 18-inch baking sheet with aluminum foil, making sure to cover the edges and corners.
Fill the bottom pot of a double boiler 1/4 full with water and bring to a boil over medium heat. Melt chocolate in the double boiler, stirring constantly until fully melted, about 5 minutes.
Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread in a thin layer. Sprinkle toffee bits and peanuts evenly on the chocolate.
Freeze until solid, about 1 hour. Break into small pieces by hand.
Chop chocolate into small pieces and melt carefully.
Fold in nuts and toffee bits.
Pour onto a lightly oiled cookie sheet. Let it cool and set up.
Break into pieces. Store in a covered container in a cool place.
Yields 1 1/2 pounds candy.
corner.
Pipe over bark in pan.
Sprinkle with
econds, until melted.
Dip pretzel twists into melted candy coating
archment paper.
Arrange 24 Pretzel Crisps(R) face up in
f you prefer), crumble the pretzel crunch clusters to half their
Melt almond bark in top of double boiler
Bring water to a boil in saucepan and remove from stove.
Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
Then add chocolate bark to bowl.
Stir until chocolate is smooth.
Dip pretzel stick into chocolate then roll in the nuts.
Pecans are optional, use you imagination and use other nuts or candies.
Set onto wax paper until chocolate is solid again.
t.
Mix ginger, cardamom, toffee and orange zest with white
Combine chocolate-covered peanut candies, pretzel twists, oat cereal, and corn cereal in a large pot or bowl to make the party mixture.
Melt almond bark in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes total. Pour over the party mixture and stir well. Spread onto waxed paper. Sprinkle with sprinkles and cool, at least 10 minutes.
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.
nto the melted chocolate. Drop pretzel sticks onto the swirled mixture
Melt white chocolate chips in a double boiler or use a microwave. (Microwaves vary, approximately one minute for microwave).
Add cranberries, walnuts and pretzel pieces.
Drop by teaspoons onto wax paper.
Store in a covered air tight container once hardened.
Melt almond bark in microwave according to package.
In large bowl, combine everything except the almond bark and M&M's.
Mix well.
Pour warm almond bark over mixture and gently mix.
Add M&M's and mix again.
Pour onto waxpaper and let harden.
Break apart and store in an airtight container.
Mix all ingredients, except almond bark, in large mixing bowl. Melt almond bark in double boiler or microwave until creamy.
Mix all other ingredients in with almond bark.
Place pretzels on waxed cookie sheet. Melt 1 or 2 bark squares in microwave 30 seconds to 1 minute. Pour into circle of pretzel. Top with M&M. Let cool before removing from cookie sheet.
nd remove the base.
Toffee Sauce; In a medium saucepan
ayer).
Sprinkle on the toffee bits.
Bake at 325
Line two baking sheets with waxed paper.
Arrange pretzels on baking sheets in rows.
Put a teaspoon of peanut butter on each pretzel.
Melt caramels with butter in saucepan over med. heat until melted.
Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
Put in fridge one hour or until hardened.
Melt chocolate according to package directions.
Dip each pretzel into chocolate and return to waxed sheets.
Refridgerate an additional hour.
Serve.