Chocolate Pretzel Cereal Treats Food

PEANUT BUTTER, CHOCOLATE AND PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

SUNNY'S CHOCOLATE PRETZEL AND CEREAL NO-BAKE BITES

Steps:

• Line a baking sheet or tray with parchment paper.
• In a large bowl, add the pretzels, almonds if using, pistachios if using, shredded wheat cereal, orange zest and pumpkin pie spice. Stir to combine.
• Add the chocolate chips to a large microwave-safe bowl and microwave until melted (see Cook's Note). Immediately stir the chocolate into the bowl with the crushed ingredients. Stir until everything is fully coated.
• Use your hands to form truffle-size forms on the prepared baking sheet. Allow to set and cool in the refrigerator. Store in an airtight container.

CHOCOLATE PRETZEL TREATS

Steps:

• Preheat oven to 175 degrees F ( 80 degrees C).
• Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
• Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
• Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

CRISPY CHOCOLATE PEANUT BUTTER PRETZEL BALLS

Steps:

• In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
• Mix in the pretzels and rice cereal until everything is coated and well incorporated.
• Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.