Candied Pretzel Parts Recipes

CANDIED PRETZEL TRAIL MIX

Steps:

• Preheat oven to 250°F. Blend pretzels, cereal, nuts and dried fruit in large bowl. Set aside. Spray a large shallow roasting pan with cooking spray. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla. Pour syrup mixture over pretzel mix, stirring to coat evenly. Pour into baking pan. Bake for 45 minutes, stirring occasionally. Remove from oven and thinly spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container.

CARAMEL-PRETZEL CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Combine pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Reserve 2 tablespoons of the remaining sugar. Beat remaining sugar with cream cheese in large bowl with mixer until blended. Add liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour into crust.
• Bake 1 hour to 1 hour 5 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge. Bring 1/4 cup whipping cream to boil in small saucepan. Remove from heat. Add chocolate chips; stir until melted. Let stand 10 minutes or until slightly thickened. Pour over cheesecake; spread to completely cover top.
• Beat remaining cream in medium bowl with mixer on high speed until soft peaks form. Add reserved sugar; beat until stiff peaks form. Spoon into pastry bag fitted with star tip; use to pipe whipped cream onto cheesecake just before serving.

CANDY COATED PRETZELS

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). 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. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.

CANDIED PRETZELS

Steps:

• Place all pretzels in a single layer on wax paper, make sure you have lots of room.
• Place about 1/2 lb. of chocolate in a microwave safe bowl.
• Microwave in 30 second intervals, stirring inbetween until chocolate is smooth.
• Spoon a small amount of chocolate in the center knot of each pretzel. (I do a small section of chocolate, and then I go to the next step if I don't have help).
• Immediately place a M&M on top of the chocolate.
• Let cool until chocolate is set.
• Store in an air tight container, if they last that long, very addictive.

CANDIED PRETZEL PARTS

Steps:

• Preheat the oven to 200 degrees F. Melt the chocolate chips with the coconut oil in a small double boiler or in the microwave. Put the sprinkles, coconut and peanuts on 3 plates or a baking sheet.
• Remove the paper from the caramel rounds and use the paper or parchment paper to line a baking sheet. Spray the paper lightly with cooking spray. Use sharp kitchen scissors to cut each caramel round in half.
• Holding the caramel lengthwise, wrap the top half of each pretzel stick, pressing the seam to secure. Place the wrapped pretzel sticks seam-side down on the prepared baking sheet and place in the oven to slightly melt the caramel and allow it to adhere to the pretzels, about 5 minutes.
• Working quickly, press the pretzels into the toppings of your choice, turning to make sure all sides are coated. Drizzle with the white chocolate mixture. Let cool completely.
• Arrange the pretzels sticks in glasses for serving.