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packagepremier white baking nonfat milk nonfat milk light corn syrup light corn syrup salt chocolate sprinkles cookie colored sugar
Viewed: 80 - Published at: 9 years agoIngredients
- 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
Method
- 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).
