Pretzel Crunch Recipes
PRETZEL CEREAL CRUNCH
A festive container of this salty-sweet treat was left in my mailbox several Christmases ago-and disappeared in a twinkling! My neighbor shared the quick and easy recipe. I've since added peanut butter because I love that flavor! -Cindy Lund, Valley Center, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cereals, pretzels and pecans. In a microwave-safe bowl, melt chips; stir until smooth. Stir in peanut butter. Drizzle over cereal mixture; toss to coat. Spread evenly on a waxed paper-lined baking sheet. Cool completely; break into pieces. Store in an airtight container.
Nutrition Facts : Calories 190 calories, Fat 12g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PRETZEL CRUST
Adds a salty and crunchy element to any pie. Makes a 9x13 inch pie crust, but recipe may be modified for use with a 9 inch pie dish.
Provided by TICKY TICKY TAMMY
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 15m
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.
Nutrition Facts : Calories 90 calories, Carbohydrate 8.7 g, Fat 5.9 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 216.6 mg, Sugar 1.7 g
CRUNCHY GRANOLA PRETZEL STICKS
I love this healthier portable snack that's sweet, crunchy and fun to make. If you don't have granola, use other cereals or nuts. You can even do bacon bits.-Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- In a microwave, melt chocolate chips in a 2-cup glass measuring cup; stir until smooth. Pour into 1 side of a large shallow dish., Roll each pretzel halfway into chocolate. Allow excess coating to drip off, then sprinkle pretzels with granola. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
PRETZEL CRUNCH
Make a big batch of this and treat it like brittle. Or, break it up and put it over desserts. It is so good and crunchy....and addictive.
Provided by Small Town Cook
Categories Healthy
Time 10m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 and line a jelly roll pan with foil.
- Break up pretzels on pan.
- Melt butter.
- Add brown sugar and stir well.
- Pour over pretzels and stir until well coated.
- Bake 5 minutes.
- Cool and break apart as desired.
BUTTER CRUNCH PRETZELS
Make and share this Butter Crunch Pretzels recipe from Food.com.
Provided by lisar
Categories Lunch/Snacks
Time 1h20m
Yield 20 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees.
- Place pretzels in a large roasting pan.
- Butter sides of a heavy medium saucepan.
- Combine brown sugar, butter and corn syrup in saucepan.
- Stirring constantly, cook over med-low heat until sugar dissolves.
- Increase heat to medium and bring to a boil.
- Cook, without stirring, 5 minutes.
- Remove from heat.
- Stir in vanilla-butter-nut-flavoring and baking soda (syrup will foam).
- Pour syrup over pretzels; stir until pretzels are well coated.
- Bake 1 hour, stirring every 15 minutes.
- Spread on greased aluminum foil to cool.
- Store in Airtight container.
WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH
This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 25m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.
Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
More about "pretzel crunch recipes"
MALTED PRETZEL CRUNCH - BROWN EYED BAKER
From browneyedbaker.com
5/5 (1)Total Time 30 minsCategory SnackCalories 877 per serving
- Preheat oven to 275 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Crush the pretzels to about a quarter of their original size, either using your hands or putting them in a resealable bag and crushing them with a mallet or rolling pin.
- Place the crushed pretzels in a large bowl and add the sugars, milk powder and malt powder and toss to combine (I just used my hands). Pour the melted butter over the pretzel mixture and, using a wooden spoon, stir the mixture until it is evenly moistened and begins to clump.
- Spread the pretzel mixture into an even layer on the baking sheet and bake until they look lightly toasted and smell buttery, about 20 to 25 minutes. Remove from the oven and allow to cool completely. Break up any large clumps and store in an airtight container at room temperature for up to 1 week (or store in the refrigerator or freezer for up to 1 month).
PRETZEL CRUMB – MILK BAR
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