Type what you have

Ingredients

• ✓ pretzel
• irish cream
• vanilla ice cream

Instructions

1. 1 Scoop your favorite vanilla ice cream into a dish, add 2 oz. of Baileys Original Irish Cream, smash up pretzels and sprinkle on to top.

By Baileys

Ingredients

• ✓ pretzel
• chocolate-covered caramel candy
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Arrange pretzels in a single layer on the prepared cookie sheet. Place one caramel candy on top of each pretzel.
3. 3 Bake in the preheated oven until caramels soften, about 4 minutes.
4. 4 Remove from the oven and immediately press a pecan half into each warm caramel.
5. 5 Cool completely before serving.

By Cacki

Ingredients

• ✓ pretzel
• margarine
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together margarine, sugar, and pretzels. Press the mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 10 minutes; fill with desired pie filling.

By Linda K

Ingredients

• ✓ pretzel
• cream cheese
• white sugar
• pineapple
• whipped topping
• butter
• white sugar

Instructions

1. 1 Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
4. 4 Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

By Deb K

Ingredients

• ✓ pretzel
• brown sugar
• milk powder
• butter
• sugar
• egg
• all-purpose flour
• grapefruit
• orange juice
• grapefruit juice
• bitter orange aperitif
• gin
• vermouth
• strawberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and line a 9x13-inch baking pan.
2. 2 Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl. Add butter to the bowl and toss to combine. Press the pretzel mixture into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool. Increase oven temperature to 350 degrees F (175 degrees C).
4. 4 Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl. Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth. Pour over the pretzel crust.
5. 5 Bake in the preheated oven until filling is set, 30 to 35 minutes. Cover with foil if filling starts browning too quickly. Cool completely on a wire rack, 20 to 30 minutes. Refrigerate until firm, about 1 hour.
6. 6 Pulse freeze-dried strawberries in a food processor until finely ground. Use a fine-mesh strainer to dust strawberry powder over the filling. Cut into 24 bars and serve.

By Smart Cookie

Ingredients

• ✓ pretzel
• cream cheese
• mayonnaise
• horseradish
• garlic
• onion
• lemon juice
• hot pepper sauce
• crabmeat
• white pepper
• colby jack cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Ingredients

• ✓ pretzel
• baking soda
• vanilla extract
• vegetable oil
• popcorn
• strawberry licorice twist
• brown sugar
• butter
• corn syrup
• cream of tartar
• sea salt

Instructions

1. 1 Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
2. 2 Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
3. 3 Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
4. 4 Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
5. 5 Break popcorn mixture into chunks. Store in airtight bags or containers.

By Lisa Marie

Ingredients

• ✓ pretzel
• heavy cream
• semisweet chocolate chip

Instructions

1. 1 Melt chocolate and cream in double boiler over low heat, stirring constantly.
2. 2 Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

By KSTME

Ingredients

• ✓ pretzel
• milk chocolate candy kiss
• candy-coated chocolate

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread pretzels evenly onto baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
3. 3 Bake in the preheated oven until kisses melt, 1 to 2 minutes. Remove from the oven, then gently press a candy-coated chocolate into the melted chocolate center of each pretzel.
4. 4 Chill in the refrigerator until set.

By Mel

Ingredients

• ✓ pretzel
• peanut oil
• garlic and herb salad dressing mix
• salt

Instructions

1. 1 In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.

By Alyssa

Ingredients

• ✓ pretzel
• white chocolate
• candy sprinkle

Instructions

1. 1 Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
2. 2 Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

By Patty Vadinsky

Ingredients

• ✓ pretzel
• nut
• butter
• brown sugar
• corn syrup
• salt

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
3. 3 In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together.
4. 4 Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.

By Kevin Ryan

Ingredients

• ✓ pretzel
• corn cereal squares
• peanut
• candy-coated milk chocolate pieces
• white chocolate

Instructions

1. 1 Cover a large area of counter space with waxed paper and tape it down.
2. 2 Mix pretzels, corn cereal, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
3. 3 Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
4. 4 Pour melted white chocolate over pretzel mixture; stir to evenly coat.
5. 5 Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; let cool completely, at least 30 minutes.
6. 6 Break into pieces and store in an airtight container.

By inkmistress

Ingredients

• ✓ pretzel
• butter
• brown sugar
• milk chocolate chip
• sea salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
2. 2 Spread pretzels onto the prepared baking sheet.
3. 3 Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
4. 4 Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

By katipa

Ingredients

• ✓ pretzel
• oat cereal
• corn cereal
• peanut
• milk chocolate pieces
• white chocolate chip
• vegetable oil

Instructions

1. 1 Line 3 baking sheets with waxed paper or parchment. Set aside.
2. 2 In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
3. 3 In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
4. 4 Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.

By Sue

Ingredients

• ✓ pretzel
• olive oil
• ranch dressing mix
• garlic powder
• dill weed

Instructions

1. 1 Break the pretzels into a large bowl.
2. 2 Blend olive oil, ranch-style dressing mix, garlic powder, and dill weed in a medium bowl; pour the mixture over pretzels. Let pretzels marinate for 1 hour, tossing approximately every 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread marinated pretzels on a large cookie sheet. Bake in the preheated oven for 8 to 10 minutes. Allow the pretzels to cool, then serve.

By Sue

Ingredients

• ✓ pretzel
• butter
• sugar
• key lime juice
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.
2. 2 In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.
3. 3 When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

By Jen

Ingredients

• ✓ pretzel
• brown mustard
• honey
• red raspberry preserves
• mustard seed

Instructions

1. 1 In a bowl, thoroughly combine the spicy brown mustard, honey, raspberry preserves, and mustard seeds. Serve in a dip bowl surrounded by pretzels. Store refrigerated. Dip will thicken when cold.

By SHORECOOK

Ingredients

• ✓ pretzel
• margarine
• sugar
• cream cheese
• white sugar
• whipped topping
• strawberry gelatin
• water
• strawberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix crushed pretzels, margarine, and sugar.
3. 3 Press crushed pretzel mixture into the bottom of a 9x13-inch baking dish, and bake in the preheated oven, 8 minutes. Remove from heat and allow to cool.
4. 4 Blend together cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
5. 5 In a medium bowl, dissolve strawberry-flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
6. 6 Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

By SPLACE

Ingredients

• ✓ pretzel
• margarine
• white sugar
• cream cheese
• whipped topping
• sugar
• water
• strawberry
• strawberry gelatin

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
3. 3 Bake for 8 to 10 minutes. Let cool.
4. 4 In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
5. 5 In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

By chris

Ingredients

• ✓ pretzel
• vegetable oil
• ranch dressing mix
• garlic powder
• lemon pepper
• cayenne pepper

Instructions

1. 1 Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.

By CASADESCARLETT

Ingredients

• ✓ pretzel
• white sugar
• butter
• instant lemon pudding mix
• cream cheese
• confectioners' sugar
• whipped topping

Instructions

1. 1 In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.
2. 2 Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners' sugar. Fold in whipped topping.
3. 3 Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.

By ESHEEN

Ingredients

• ✓ pretzel
• butter
• onion
• garlic powder
• paprika
• black pepper
• crabmeat
• egg

Instructions

1. 1 Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside.
2. 2 Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties.
3. 3 Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.

By badbabybeth

Ingredients

• ✓ pretzel
• white sugar
• butter
• limeade concentrate
• sweetened condensed milk
• lime peel
• vanilla pudding mix
• whipped topping
• green food coloring

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan.
3. 3 Bake in preheated oven for 5 minutes. Let cool completely.
4. 4 To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired.
5. 5 Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.

By Mary

Ingredients

• ✓ pretzel
• semisweet chocolate chip
• caramel bit
• pecan
• apple chip

Instructions

1. 1 Line a 13x18-inch baking sheet with parchment paper; set aside.
2. 2 Place 2 cups chocolate chips in a microwave-safe bowl; melt in the microwave in 30-second intervals until smooth, stirring after each interval.
3. 3 Spread chocolate onto the prepared baking sheet in a thin, even layer. Cool.
4. 4 Place caramel bits in a separate microwave-safe bowl; melt in the microwave in 30-second intervals until smooth and bubbles, stirring after each interval.
5. 5 Drizzle caramel over chocolate, swirling evenly using a spatula; top with pretzels, pecans, and apple chips until fully covered. Place a separate large sheet parchment paper on top; press toppings into caramel by pressing on parchment paper. Chill in the refrigerator, about 15 minutes. Remove and discard top parchment paper.
6. 6 Place remaining ½ cup chocolate chips in a separate microwave-safe bowl; melt in the microwave. Transfer melted chocolate to a resealable plastic bag; cut off a small corner, then drizzle evenly over bark.
7. 7 Chill in refrigerator, 2 to 3 hours. Cut bark into squares or break into large pieces to serve.

By Annie Campbell

Ingredients

• ✓ pretzel
• vegetable oil
• ranch salad dressing mix
• garlic salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Mix vegetable oil, dry ranch dressing mix, garlic salt, and cayenne pepper together In a medium bowl.
3. 3 Place pretzels in a medium baking dish; coat with vegetable oil mixture.
4. 4 Bake pretzels in the preheated oven, stirring occasionally, until toasted and crispy, about 2 hours.

By K Tansey

Ingredients

• ✓ pretzel
• corn and rice cereal
• cheese-flavored cracker
• oyster cracker
• peanut
• vegetable oil
• ranch dressing mix
• garlic powder

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Combine cereal, pretzels, cheese-flavored crackers, oyster crackers, and peanuts in a large bowl.
3. 3 Whisk vegetable oil, ranch dressing mix, and garlic powder together in a small bowl. Pour over cereal mixture and stir until coated. Arrange on a large baking sheet.
4. 4 Bake in the preheated oven, stirring gently halfway through, until toasted and fragrant, 15 to 20 minutes.

By Des

Ingredients

• ✓ pretzel
• crispy rice cereal
• cheese-flavored cracker
• peanut
• vegetable oil
• barbecue seasoning
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pretzels, rice cereal squares, cheese-flavored crackers, and peanuts in a large bowl; drizzle oil over top and gently stir with your hands until well coated, adding more oil, if necessary.
3. 3 Combine BBQ seasoning and paprika in a small bowl; sprinkle over snack mixture, tossing gently until coated. Spread mixture onto a baking sheet.
4. 4 Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Cool before serving or storing.

By Lukelliott

Ingredients

• ✓ pretzel
• sugar
• butter
• sugar
• cream cheese
• whipped topping
• cornstarch
• sugar
• crushed pineapple

Instructions

1. 1 In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.
2. 2 In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.
3. 3 In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

By Bird

Ingredients

• ✓ pretzel
• pink salmon
• onion
• all-purpose flour
• egg
• black pepper
• lite salt
• olive oil

Instructions

1. 1 Mix salmon, onion, flour, egg, pepper, and salt together in a bowl.
2. 2 Crush pretzels in a plastic bag and place into another bowl. Form patties from salmon mixture and coat with crushed pretzels.
3. 3 Heat oil in a skillet over medium heat. Cook patties in the hot oil until browned on both sides, 10 to 12 minutes. Place on paper towels to absorb extra oil, if any. Serve.

By Ruthdbd