I have made all of these recipes before to give as neighbor gifts. I am not sure which ones I will be making this year.
All these recipes use pretzels.
All of these recipes are easy enough that the kids can help make them.
Fancy PretzelsRecipe from Beth at A Mom's LifeINGREDIENTS:
1 package (10 oz) pretzel rods, broken or cut in half
1 package (14 oz) individually warpped caramels
1 TBS evaporated milk
Bag of minature chocolate chips
Bag of Butterscotch chips
Bag of toffee bits
In a glass measuring cup, melt caramels and evaporated milk in microwave for 3 minutes.
In a shallow bowl or pie pan combine chips and toffee bits.
Dip the cut end of each pretzel piece 2/3 of the way into the caramel mixture.
Allow excess caramel to drip off (making sure not to get too much caramel or when it hardens you won't be able to bite into the pretzel), then roll pretzel into the chip mixture.
Place on waxed paper until set.
Wrap these in plastic wrap and tie up with ribbon for gift giving or store in an air tight container.
**OPTION #2: Follow the instructions above, but after dipping in the caramel you can roll the pretzel in mini M&M candies.
**OPTION #3: Melt white chocolate chips and drizzle the chocolate over the coated pretzel rods. This can be done to either option 1 or 2.
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Reindeer Pretzels
Recipe and image from RecipeGoldMine.commakes 12INGREDIENTS:
4 oz chocolate, white or butterscotch almond bark, chopped
12 large pretzel twists
12 pretzel sticks
24 miniature semisweet chocolate chips
12 red and 12 green M&M's
fruit leather
Place almond bark in 1-cup microwavable measuring cup. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted.
Dip pretzel twists into melted candy coating. Place on waxed paper. Let stand until coating is set.
If necessary, rewarm coating. Dip top 2 inches of pretzel rod into melted candy coating; attach pretzel rod to bottom of pretzel twist. Place on waxed paper.
To make reindeer, press on chocolate chips for eyes and red candy for nose using melted candy coating. Cut scarf from fruit roll; attach to reindeer using candy coating. Press on green candy for button using candy coating. Place on waxed paper. Let stand until coating is set.
Store coated pretzel rods loosely covered at room temperature no longer than 2 weeks.
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White Dipped Pretzel Twists
INGREDIENTS:
6 (1 oz) squares white chocolate
1 (15 oz) package mini twist pretzels
red and green candy sprinkles (optional)
Melt white chocolate in microwave safe dish, stirring every 30 seconds until melted.
Dip the side of the pretzel halfway into the white chocolate. Roll in sprinkles if desired. Lay on cookie sheet covered in wax paper. Refrigerate for 10 minutes until set. Store in an airtight container.
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Turtle Pretzel TwistsINGREDIENTS:
48 pretzel twists
48 Rolo candies (unwrapped)
48 pecan halves
Preheat oven to 275.
Spread out pretzels on a cookie sheet. Place a Rolo candy in the center of each pretzel. Put on the lowest rack in the oven for about 10 minutes. DO NOT LET CANDY MELT FLAT. You only need candy softened.
Remove cookie sheet and smoosh 1 pecan into the center of the Rolo candy.
Place back in the oven and bake for another 8-10 minutes.
Allow to completely cool and then store in an airtight container.
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Pretzel Kisses
INGREDIENTS:
1 bag of square waffle pretzels
1 bag of Hershey kisses
1 bag of M&M's candies
line a cookie sheet with parchment paper and preheat oven to 350 degrees
Place a layer of pretzels onto of parchments paper. Place a kiss in the center of pretzel.
Bake until kiss is melted. Remove and place m&m in center of pretzel.
Let cool until set.
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Candy Coated Pretzels**Need a candy thermometer for this one**
INGREDIENTS:
1 package miniature pretzel twists
1 cup unsalted butter
2 c brown sugar
1/2 c light corn syrup
1/8 tsp salt
Preheat an oven to 250 degrees F. Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet.
Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
Pour hot mixture over pretzels; toss to coat evenly.
Bake pretzels in preheated oven for 10 minutes. Remove pan and stir. Continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.