Raspberry Bites

I saw this recipe on Pinterest. It was a little different than my Rolo Pretzels Bites. The recipe online used the square pretzel which is a great alternative when you can’t find the round ones. I decided to give it a try. To my surprise, the Kisses melted just as nicely as the Rolos. I think it is a great way to change the flavor of these simple treats by using whatever flavor of Kisses you most desire.

Raspberry BitesRaspberry Bites on Pinterest
round pretzels (or square if you can’t find the round ones)
raspberry flavored Hershey’s Kisses, unwrapped
M&Ms

Place baking mat on a cookie sheet.  Line mat with pretzels. Place a Hershey’s Kiss (point side up) in the center of each. Bake at 225 degrees for 4 minutes. Remove from oven and place M&M in the center of each. Chill in the refrigerator until harden.

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M&M Pretzels

Perhaps my salted chocolate caramel obsession started with these treats. If you ask me my favorite candy bar, I’ll probably tell you it is 100 Grand bar. But truth be told, I always have a dish of M&Ms in my house. Usually they are plain but on occasion, I have Pretzel M&Ms.

I’m sure you have seen this recipe made with almond bark and Hershey’s Kisses. But this one is the easiest and best tasting.

M&M PretzelsM&M Pretzels by Stephanie Bourek
Rolos candies
Round pretzels (you can only buy them Christmas time)
Plain M&Ms

Unwrap Rolo candies. Layout pretzels on a silicone mat (or foil lined) cookie sheet. Insert Rolos upside down into pretzels. Bake at 250 degrees for 3-4 minutes. Remove from oven and inset M&M candy. Put cookie sheet in fridge for 10 minutes to harden. Make as many as you desire.

Note:

  • Buy Rolos in the checkout line. This will help you avoid having to unwrap each individual candy.
  • My sister has substituted a pecan for the M&M. It makes more of a turtle candy.
  • I just saw in the Hy-Vee ad that they broke another pretzel to turn it into antlers for a Rudolph the Red Nosed Reindeer looking treat. But they are easier to eat the old fashioned way (looking like wreaths.)

Ooey Gooey Crunchy Treats

Have you ever looked at those brownies in a Swiss Colony magazine? They look so rich and decedent covered in M&Ms, caramel, and nuts. I recently ran across this recipe for a Salted Caramel Pretzel Brownie on Betty Crocker’s website. It made me think of favorite Starbucks beverage Salted Caramel Mocha so I had to make it.

During a recent trip to Sam’s Club, I ran across a box Hershey’s Ultimate Chocolate Brownies that looked divine. They seemed like the perfect base for this recipe. Since I knew it would be rich and not super healthy, I decided to make and share with some of my media friends.

I hope you LOVE this recipe as much as I do. And if you cut the brownies in half (making 48 brownie bites), you will still get to enjoy one of the best desserts I have ever made with half the guilt.

Salted Caramel Pretzel Brownie
1 box of supreme brownie mix (prepare accordingly with eggs, water, and oil)
1 bag of caramels
1 T. milk
1/4 c. butter (1/2 a stick)
1/2 c. chocolate chips
1/3 c. Heath toffee bits
1 c. pretzels, coarsely crushed

Bake brownies according to directions. Cool for 5 minutes. Chop up pretzels and toffee bar in a processor. Then, add chocolate chips. Melt caramels, butter, and milk in microwave for 2 to 3 minutes until smooth. Pour on brownies and even out with a knife. Sprinkle with course topping. Cool before cutting.

Tip – Line a cake pan with non-stick foil. Pour in brownie mix, bake, and top accordingly. This will make it easy to pull out and slice the brownies. I just removed the foil and cut on a large cutting board.

Nutritional Information: (Based on 24 brownies) 270 calories, 11 g. fat (5 g. saturated fat), 20 mg. cholesterol, 170 mg. sodium, 40 g. carbs,  g. fiber, 27 g. sugar, 2 g. protein

Pots of Gold

My original hometown of Wisner, NE is a Irish community. That meant you had to wear green on St. Patrick’s Day or someone would pinch you. As a kid, I remember school letting out early on St. Patrick’s Day so you could go participate in the festivities. If it wasn’t raining, the city would paint a big Shamrock on Main Street. I believe the parade started at the City Auditorium and featured the high school marching band. We usually watched it from the curb at my dad’s service station. But my sister’s senior year, she was on the float as a candidate for Shamrock Princess. For dinner, we would sometimes get pizza with a green crust or a green twist ice cream cone. I’m pretty sure lots of people drank green beer but I wasn’t old enough to hang out at the bars to find that out for sure.

I was surprised at just how many recipes I have seen lately for St. Patrick’s Day. Sure, you expect to see recipes for Irish Soda Bread, Sheppard’s Pie, and Corned Beef and Cabbage. Today’s recipe is fun snack from the Betty Crocker website. But I think you could enjoy it anytime of year.

Pot o’ Gold Chex Mix

4 c. Lucky Charms cereal
2 c. Corn Chex cereal
1 & 1/2 c. pretzel rods
1 c. dry-roasted peanuts
1/2 c. brown sugar
1/4 c. butter
2 T. corn syrup
1/8 tsp. baking soda
1/4 c. green M&Ms

In a large microwavable bowl, mix cereals, pretzels, and peanuts. In a glass bowl, mix brown sugar, butter and corn syrup. Microwave for 2 minutes, stirring after each minute. Stir in baking soda until it is dissolved. Pour over cereal mixture and stir until evenly coated. Microwave on high for 1 to 2 minutes, stirring every 30 seconds. Spread out on wax paper to cool. After 5 minutes, sprinkle with M&Ms. Break into bite-sized servings and place in gold foil muffin baking cups. Store leftovers  in an airtight container. Makes 20 servings (1/2 c. each).

Komen Munch

While at training for work in Dallas, I met a co-worker with a similar passion for cooking. Our training class asked what her best dish was that she makes. Her fellow co-workers from headquarters immediately replied, “that party mix you make.” They called it “addictive.” I, of course, had to have this recipe.

While enjoying a few vacation days, I decided to test some of the many recipes in my repertoire. I wanted to make this one for my fellow Komen co-workers with pink M&Ms I had left over from Valentine’s Day. Oh my goodness, this recipe is amazing! It combines salty, sweet, and crunchy. What mouth wouldn’t love that? Bon Appétit!

Komen Munch by Rebecca Gibson

20-24 oz. (one package) of Almond Bark
3 c. pretzels sticks
4 c. Golden Grahams
1.5 c. M&Ms (I used plain Milk Chocolate)
1.5 c. mini-marshmallows

In a large (popcorn/That a Bowl), combine pretzels and cereal. In a small bowl, combine M&Ms and marshmallows. In a microwaveable bowl, empty contents of almond bark package. Melt according to package instructions. Once bark is melted, our over pretzel mixture and stir. Add M&Ms mixture (do this so you don’t melt these ingredients) and stir. Pour onto wax paper coated cookie sheets and let harden. After it is harden, break into chuck sized pieces.

Notes:

  • This makes A LOT! If you aren’t sharing, half the recipe.
  • Rebecca suggest you change the name based on the color of M&Ms you use – Reindeer Munch, Cupid Crunch, Bunny Bites, etc. Love it!

Golden Grahams are actually healthier than I thought – only one gram of fat in a ¾ c. serving. I think you could probably substitute honey flavored Fiber One cereal or Cheerios if you think they are healthier. Another friend suggested Life or Chex cereal.