Toffee Pretzels and Candy Recipes
Butter Brickle Pretzel Rods
1 box pretzel rods
1 pound white chocolate
1 package butter brickle chips
Melt chocolate and dip pretzel rods 2/3 into the chocolate. Roll on butter brickle chips.
Pretzel Toffee Squares
List of Ingredients
1 1/3 cups (8 ounce) semisweet chocolate chips
4 ounces unsweetened baking chocolate, coarsley chopped
1 stick (1/2 cup) unsalted butter or margarine (not spread)
61 saltine crackers, finely crushed *SEE RECIPE TIPS*
1 can (14 ounce) fat free sweetened condensed milk (not evaporated milk)
3 cups sweet toffee pretzels (such as Cruch N' Munch), separated if stuck together.
Line a 9-inch square baking pan with foil, letting foil extend about 2 inches above pan on opposite sides. Grease or coat foil with nonstick cooking spray.
Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups toffee pretzels. Spread evenly in prepared pan. Lay remaining pretzels on top. Cover and refrigerate at least 1 1/2 hours or until firm. Lift foil by ends onto cutting board. Cut into squares.
To crush the crackers, pound them in a sturdy plastic bag with bottom of a skillet, or break the crackers in pieces and pulse them in a food processor.
You can prepare this dessert in advance. Refrigerate up to 1 week or freeze up to 1 month in an airtight container with waxed paper between the layers.
Couldn't you just make toffee and dip your pretzels into it???
Recipe via Meal-Master (tm) v8.05
Chopped pecans; * see note
3/4 c Brown sugar, packed
1/2 c Butter-not margarine
1/2 c Semisweet chocolate
Sprinkle enough chopped pecans on bottom of a greased 9 inch square pan to
cover bottom; about 1 cup.
Combine in saucepan (iron skillet is best) the brown sugar and butter.
Using low heat, bring to a boil stirring constantly for 7 minutes ONLY. Be
careful not to scorch. Remove from heat and spread over nuts. Sprinkle the
chocolate chips over the top. Cover pan with a skillet or lid so heat will
melt the chocolate. Spread evenly over top. Refrigerate to set. Break into
Virtual Sefer Copyright © 1998, 1999 Brent Sims. All Rights Reserved.