ROCKY ROAD PRETZELS
Top bite-size pretzels with melted chocolate that's bursting with fluffy marshmallows and buttery cashews.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Line large cookie sheet with waxed paper or cooking parchment paper. In medium microwavable bowl, microwave chocolates uncovered on High about 1 minute or until chocolates can be stirred smooth. Fold in cashews and marshmallows.
- Arrange pretzels on cookie sheet 2 inches apart. Spoon heaping teaspoon chocolate onto each pretzel. Let stand in cool place until set, about 15 minutes (do not refrigerate).
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 4 g, TransFat 0 g
SOFT PRETZELS
Enjoy these soft homemade pretzels made with basic bread ingredients and sprinkled with coarse salt.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- In a large bowl, stir 2 cups of the flour, the sugar, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat 1 1/2 cups water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water and oil to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Lightly spray a sheet of plastic wrap with cooking spray; cover the dough loosely with the plastic wrap, sprayed side down. Let rest 10 minutes.
- Move the oven rack to the middle of the oven. Heat the oven to 425°F. Spray cookie sheets with the cooking spray. In a shallow bowl, stir 1 cup water and the baking soda to make pretzel "wash."
- Divide dough into 16 equal pieces. With your hands, roll each piece into a 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; brush over both sides of pretzel, using a pastry brush. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash. Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in a warm place 15 to 20 minutes or until puffed.
- Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to a cooling rack; cool at least 15 minutes. Serve warm or cooled.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pretzel, Sodium 670 mg, Sugar 0 g, TransFat 0 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
BETTY'S PRETZELS
My best friend's mom used to make these for her card club. They are so easy, so good, and make GREAT HOSTESS gifts! I am honored that they shared this recipe with me!
Provided by DOREENBUCH
Categories Appetizers and Snacks
Time 2h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat an oven to 275 degrees F (135 degrees C).
- Combine the melted butter and onion soup mix in a bowl; stir. Add the pretzel pieces; toss to coat. Spread the coated pretzels into the bottom of a large baking dish.
- Bake the pretzels in the preheated oven for 1 hour, stirring every 15 minutes. Allow pretzels to cool completely before storing in an airtight container.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 46.4 g, Cholesterol 40.7 mg, Fat 17.4 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.2 g, Sodium 1287.5 mg, Sugar 0.1 g
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