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
Make and share this Pretzel Crust recipe from Food.com.
Provided by anme7039
Categories Dessert
Time 13m
Yield 1 pie shell
Number Of Ingredients 3
Steps:
- Preheat oven to 350°.
- Crush pretzels in a blender.
- Add sugar and butter and Mix well.
- Press into a 9 inch pie plate.
- Bake at 350° for 8 minutes and cool.
- Add desired filling.
Nutrition Facts : Calories 1592, Fat 53.6, SaturatedFat 30.6, Cholesterol 122, Sodium 4289.4, Carbohydrate 253.5, Fiber 8.6, Sugar 33.1, Protein 30.1
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.
SALTED PRETZEL-MARSHMALLOW BARS
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray.
- Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt.
- Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions.
- Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 to 30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet.
- Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool.
- Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting.
PRETZEL CRUNCH
Provided by Christina Tosi
Categories Bake Super Bowl Kid-Friendly Party Small Plates
Yield makes about 250 g (2 cups )
Number Of Ingredients 6
Steps:
- 1. Heat the oven to 275°F.
- 2. Pour the pretzels in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the pretzels and creating small clusters.
- 3. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
- 4. Cool the pretzel crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
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.
COCONUT PRETZEL CRUNCH BARS
Make and share this Coconut Pretzel Crunch Bars recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. Grease a 13x9 pan.
- In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.
- In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
- Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.
Nutrition Facts : Calories 312.4, Fat 12.5, SaturatedFat 7.2, Cholesterol 27.8, Sodium 482.9, Carbohydrate 49.2, Fiber 1.4, Sugar 21.6, Protein 3.9
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MALTED PRETZEL CRUNCH - THE GIRL WHO ATE EVERYTHING
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4/5 (9)Category SnackCuisine AmericanTotal Time 30 mins
- Pour the pretzels in a ziplock bag and hammered them with a mallet - or anything hard, breaking them up into one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt, toss to mix. Add the butter and toss to coat.
- Spread the mixture on a parchment lined baking sheet and bake for 20-22 minutes. It should look toasted a little toasted. Cool completely and break into clusters.
- Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month. You can drizzle chocolate on top for an even more decadent treat.
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