Total Time
30mins
Prep 10 mins
Cook 20 mins

These are pretzles dressed up with a creamy, sweet coating and colorful sprinkles. They're sure to be a hit.

Ingredients Nutrition

  • 1 (6 ounce) packagepremier white baking bar
  • 1 tablespoon nonfat milk (skim)
  • 1 teaspoon nonfat milk (skim)
  • 1 tablespoon light corn syrup
  • 1 teaspoon light corn syrup
  • 8 ounces reduced-salt pretzel twists (about 80)
  • chocolate sprinkles
  • cookie, decorations
  • colored sugar sprinkle

Directions

  1. Line baking sheet with waxed paper; set aside.
  2. Melt baking bars in small saucepan over low heat, stirring constantly. Stir in skim milk and corn syrup. Do not remove saucepan from heat.
  3. 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.
  4. Chocolate Twisters: Substitute 1 cup semisweet chocolate chips for white baking bars.
  5. 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).
  6. 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).

Reviews

(1)
Most Helpful

Made a double batch of these for a group I host each month (this evening) & am sure they'll be a big hit & am having a hard time not devouring them (more of them, that is!) myself beforehand! Will be serving them with the caramel dip! Thanks for posting the recipe! [Tagged, made & reviewed as part of my Yuletide theme in My-3-Chefs]

Sydney Mike November 08, 2008

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