Yuletide Twisters Recipes

Steps:

• 1. Preheat oven to 350 degrees F Melt butter in 13x9" baking pan in oven, remove from oven. Sprinkle graham cracker crumbs over butter stir well: press onto bottom of pan. Sprinkle with nuts, coconut and shapes & morsels. Pour sweetened condensed milk evenly over top.
• 2. Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack.

Steps:

• Preheat oven to 350*.
• Melt butter in 13x9x2 inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Sprinkle with nuts, coconut and Shapes & Morsels. Pour sweetened condensed milk evenly over top.
• Bake for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack.

Steps:

• Line baking sheet with waxed paper; set aside.
• Melt baking bars in small saucepan over low heat, stirring constantly. Stir in skim milk and corn syrup. Do not remove saucepan from heat.
• Holding pretzel with fork, dip 1 side of pretzel into melted mixture to coat. Place coated side up on prepared baking sheet; immediately sprinkle with desired decorations. Repeat with remaining pretzels. Refrigerate 15 to 20 minutes or until firm.
• Chocolate Twisters: Substitute 1 cup semisweet chocolate chips for white baking bars.
• Caramel Dippity Do's: Heat 1 cup fat-free caramel sauce and 1/3 cup finely chopped pecans in small saucepan over low heat until warm. Pour into small serving bowl. Serve with pretzels for dipping. Makes 8 servings (about 2 tablespoons each).
• Chocolate Dippity Do's: Heat 1 cup fat-free hot fudge sauce and 1/3 cup finely chopped pecans or walnuts in small saucepan over low heat until warm. Pour into small serving bowl. Serve with pretzels for dipping. Makes 8 servings (about 2 tablespoons each).

Steps:

• Prehead oven to 250°F.
• Place entire bag of popcorn twists into a large roaster.
• In a Large (2 qt) sauce pan, cook together butter, brown sugar and corn syrup for 2 minutes after butter has melted and it starts to gently boil.
• Add baking soda to mixture. This will cause mixture to foam - that is why you need a large saucepaan.
• Allow to foam to cook down slightly.
• Pour caramel mixture over popcorn twists and stir until mixed.
• Place in oven for 35-45 minutes, (35 for chewy corn, 45 for crunchy), stirring at least every 10-15 minutes.
• remove from oven and pour on wax paper.
• Allow to cool slightly and break apart.

Steps:

• Preheat oven to 350°. Grease 13 x 9 inch baking pan.
• Beat butter and sugar in large bowl with electric mixer until creamy.
• Beat in egg and lemon peel until blended.
• Mix in flour, almonds, and cinnamon until well blended.
• Press 2 cups dough into bottom or prepared pan.
• Spread preserves over dough.
• Press remaining dough, a small amount at a time, evenly over preserves.
• Bake 35-40 minutes until golden brown.
• Cool and sprinkle with powdered sugar; cut into bars.