Do It Yourself Holiday Chocolate Dipped Pretzels

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Measure out and combine in a large bowl the pretzels, cap'n crunch, rice krispies and peanuts. #SpoonTip: break the pretzel sticks into smaller pieces! Photo by Elise Takahama Step 2. Melt the white chocolate chips in a microwave-safe bowl in 15-20 second increments, stirring in between to make sure the chocolate doesn't burn.

Do It Yourself Holiday Chocolate Dipped Pretzels

Melt the butter in a large saucepan over medium heat stirring occasionally, and allow it to cook until some golden brown flecks begin to form (about 5 minutes). 1 ½ cups salted butter. Add the cocoa powder, half of the chocolate malted milk powder, kosher salt and sweetened condensed milk and stir to combine.

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Line a 9×13-inch baking dish with parchment or wax paper. Set aside. In a large pot melt the butter over medium heat. Let the butter get golden brown and nutty then add in the marshmallows, caramelized white chocolate and salt. Reduce the heat to low and continue stirring until completely melted then fold in the puffed rice cereal.

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Place, pretzel side up, on wax-paper-lined baking sheet. 2. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on high for 30 seconds to 1 1/2 minutes or until smooth, stirring every 30 seconds. Spoon chocolate mixture over pretzels. Break remaining 12 pretzel sticks into small pieces. Sprinkle pretzel pieces over.

I am going to show you how to make these easy, deliciously sweet and

Step 2. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes. Step 3. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan.

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Melt white almond bark in the microwave at 30 second intervals, stirring in between until smooth. Add peanut butter and stir until smooth. Quickly, stir in peanuts and Rice Krispies, and then the marshmallows last. Drop by heaping spoonfuls on parchment paper; let harden and store in an airtight container.

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Pour melted almond bark all over the mixed Krispies, pretzels, and peanuts. Stir until well coated. Fill a 1 1/2 inch cookie scoop firmly with the mixture and place into a mini cupcake wrapper. Continue with the remainder of the mixture. NOTE: you can also just scoop and place mixture onto a parchment lined sheet pan and let set up.

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Add the cereal and pretzels and stir until coated well. Allow mixture to cool slightly before adding the chocolate. Sprinkle half the chocolate over the marshmallow-cereal mixture, mix quickly so it doesn't melt everywhere, and then dump into the pan. Sprinkle the rest of the chocolate on top and press down into the pan.

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Melt the white chocolate wafers or almond bark in the microwave, according to package instructions. If you are going to use white chocolate chips, place the chocolate chips in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power.

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Pour the melted white chocolate into a small bowl or cup, and set aside. Place the straws into your treats (see photo). One at a time, press the plastic straw into the bottom of the treat.

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Set aside. In a large heavy-bottomed pot over medium-low heat, melt the butter. Add the marshmallows and stir until almost completely melted. Remove from the heat (the residual heat will continue to melt the marshmallows) and stir in the peppermint extract and salt. Add the cereal and stir a few times.

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Spritz a 9x13-inch casserole dish with baking spray. Melt the butter in a large Dutch oven or other heavy-bottomed pot (I like my 7 1/4-quart Le Creuset for the job) over medium-low heat. Add the marshmallows and caramelized white chocolate. Stir frequently until the marshmallows and chocolate are completely melted.

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Butter or grease a 13x9 in baking pan. In a large pot melt the butter over low/med heat. Add in marshmallows. Continue heating over low/med heat, stirring frequently, until marshmallows are completely melted. Add in white chocolate and continue heating and stirring until chocolate is melted and well incorporated.

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Remove from heat. Stir in the peppermint extract and the sea salt. Add the cereal and pretzels, then stir. Stir in the remaining marshmallows, white chocolate chips, and crushed candy canes. Transfer the mixture to a prepared pan and press. Meanwhile, microwave the white chocolate chips. Drizzle the white chocolate over the Rice Krispie Treats.

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Directions. In a large bowl, combine the pretzels, peanuts and cereal. In a microwave, melt chocolate and shortening, stir until smooth. Pour over pretzel mixture; toss to coat evenly. Drop by heaping tablespoonfuls onto waxed paper; cool.

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Instructions. On medium heat in the skillet, melt 4 tablespoon of butter. Add in the entire bag of marshmallows. Cook until melted completely, stirring constantly. Chop up pretzels and add them to the marshmallow. Stir them in until completely covered and mixed in. Add in the Rice Krispie cereal.