Crunchy Pretzel Drops No Bake Cookies Recipes

Steps:

• Line a baking sheet or tray with parchment paper.
• In a large bowl, add the pretzels, almonds if using, pistachios if using, shredded wheat cereal, orange zest and pumpkin pie spice. Stir to combine.
• Add the chocolate chips to a large microwave-safe bowl and microwave until melted (see Cook's Note). Immediately stir the chocolate into the bowl with the crushed ingredients. Stir until everything is fully coated.
• Use your hands to form truffle-size forms on the prepared baking sheet. Allow to set and cool in the refrigerator. Store in an airtight container.

Steps:

• In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!

Steps:

• Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly.
• Remove from heat and stir in cereal and pretzels.
• Drop by rounded tablespoonful onto wax paper and allow to harden.

Steps:

• HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
• COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
• HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
• DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.

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.