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Chocolate Covered Pretzels
Dessert

Chocolate Covered Pretzels

3.3

Prep
Cook
Total

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

Chocolate Pretzels
Dessert American

Chocolate Pretzels

4.6

Prep
10 min
Cook
5 min
Total
15 min

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

White Chocolate-Covered Pretzels
Dessert American

White Chocolate-Covered Pretzels

4.6

Prep
30 min
Cook
5 min
Total
50 min

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

Reindeer Food
Dessert American

Reindeer Food

4.8

Prep
15 min
Cook
5 min
Total
50 min

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

Key Lime and Pretzel Pie
Dessert

Key Lime and Pretzel Pie

4.5

Prep
15 min
Cook
7 min
Total
1440 min

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

Pretzel Salad
Dessert

Pretzel Salad

4.6

Prep
10 min
Cook
15 min
Total
280 min

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

Pretzel Dessert
Dessert

Pretzel Dessert

4.3

Prep
20 min
Cook
10 min
Total
30 min

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

Pretzel Tart
Dessert

Pretzel Tart

3.8

Prep
90 min
Cook
Total
120 min

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

Cool Lime Pie
Dessert

Cool Lime Pie

4.5

Prep
20 min
Cook
Total
140 min

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

Caramel Apple Chocolate Bark
Dessert American

Caramel Apple Chocolate Bark

Prep
10 min
Cook
5 min
Total
150 min

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

Bubba's Pretzel Salad
Dessert

Bubba's Pretzel Salad

4.7

Prep
20 min
Cook
5 min
Total
25 min

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

Candy Corn Bark
Dessert American

Candy Corn Bark

4.4

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
  2. 2 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.

By Julie G

Pineapple Pretzel Salad
Dessert American

Pineapple Pretzel Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
  3. 3 Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust.
  4. 4 Combine pineapple and pudding mix. Spread over whipped topping layer.
  5. 5 Chill until serving and enjoy.

By EGLENTZER

Cherry Pretzel Dessert
Dessert American

Cherry Pretzel Dessert

4.7

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix together pretzels, melted butter, and sugar in a medium bowl; press into the bottom of a 13x9-inch baking dish.
  3. 3 Bake crust in the preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
  4. 4 Stir together cream cheese and confectioners' sugar in a large bowl. Fold in whipped topping until smooth. Spread over cooled crust. Cover evenly with cherry pie filling.

By Bridgett Neto

Lemon Pretzel Salad with Mango and Kiwi
Dessert

Lemon Pretzel Salad with Mango and Kiwi

4.4

Prep
20 min
Cook
10 min
Total
240 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when taken out of the oven and will harden as it cools.
  4. 4 Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes.
  5. 5 Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1 hour.
  6. 6 Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.

By Coastal Roots

Caramel Pretzel Brownies
Dessert

Caramel Pretzel Brownies

4.8

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half.
  2. 2 Beat brownie mix, vegetable oil, water, and eggs in a bowl until well combined. Pour batter into the prepared baking dish. Press three rows of 6 caramel halves into the brownie batter so there will be one in the center of each brownie.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes. Remove from the oven.
  4. 4 Combine remaining caramels, butter, and milk in a microwave-safe, glass or ceramic bowl. Microwave in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes (depending on your microwave).
  5. 5 Pour caramel mixture over warm brownies. Scatter pretzels, chocolate chips, and toffee bits over top. Cool for 20 minutes before cutting into 18 squares.

By Angie Crouch

Minty Lime Freeze
Dessert

Minty Lime Freeze

4.1

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
  2. 2 Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
  3. 3 Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

By Cool Whip

5-Layer Chocolate Banana Pudding Pie
Dessert

5-Layer Chocolate Banana Pudding Pie

4.3

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
  2. 2 Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
  3. 3 Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
  4. 4 Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
  5. 5 Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
  6. 6 Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
  7. 7 Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

By HomeCookinMan

Guinness, Chocolate, and Caramel Tart
Dessert

Guinness, Chocolate, and Caramel Tart

4.5

Prep
30 min
Cook
75 min
Total
230 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
  2. 2 Mix pretzel crumbs, brown sugar, melted butter, and salt together in a bowl until mixture resembles wet sand. Pour into the tart pan, and press very firmly and evenly up the sides and into the bottom of the pan.
  3. 3 Place tart pan onto a baking sheet and bake until crust is golden brown, 10 to 15 minutes. Allow crust to cool completely in pan, about 30 minutes.
  4. 4 Combine heavy cream, butter, vanilla extract, and salt in a small saucepan over medium-low heat and cook until butter is melted and mixture begins to bubble, 3 to 5 minutes. Remove from heat, set aside, and keep warm.
  5. 5 Combine sugar, corn syrup, and water in a large light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 10 to 12 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture, as caramel mixture will bubble up and steam; stir constantly.
  6. 6 Insert a candy thermometer into the mixture and cook over low heat, stirring occasionally, until caramel reaches 245 degrees F (118 degrees C), 25 to 30 minutes. Carefully pour caramel into an even layer in the baked and cooled crust. Allow caramel layer to cool until set, 1 to 2 hours.
  7. 7 Prepare the chocolate layer. Pour stout beer into a saucepan and bring to a boil over medium-high heat. Cook until stout has been reduced to 1/4 cup, 20 to 25 minutes. Pour reduced stout into a large bowl. Stir in chopped chocolate, chocolate chips, butter, and vanilla; set aside.
  8. 8 Heat cream in a small saucepan over medium-low heat until just simmering, 3 to 5 minutes. Pour over chocolate and allow to sit for 5 minutes. Stir until chocolate is completely melted and smooth. Carefully pour melted chocolate over the cooled caramel layer, making sure not overflow the pan.
  9. 9 Use a toothpick to pop any air bubbles that may arise. Allow chocolate layer to cool and set up completely, 1 to 2 hours.

By Kim

Peppermint Reindeer Cupcakes
Dessert

Peppermint Reindeer Cupcakes

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
  2. 2 Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

By Purplesmurf

Strawberry Pretzel Pie
Dessert American

Strawberry Pretzel Pie

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine crushed pretzels, melted margarine, and 1 tablespoon sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool completely.
  3. 3 Beat softened cream cheese and remaining 1 cup sugar until smooth and fluffy. Fold in whipped topping; spread evenly onto cooled crust.
  4. 4 Place gelatin in a medium heat-proof bowl; pour in boiling water. Stir until gelatin completely dissolved; add frozen strawberries and continue stirring until begins to thicken.
  5. 5 Chill until semi-firm but still pourable; pour over cream cheese layer. Chill at least 2 hours before serving.

By IMJEN2

Strawberry Pretzel Salad
Dessert American

Strawberry Pretzel Salad

4.8

Prep
20 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.
  4. 4 Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.
  5. 5 Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.
  6. 6 Serve and enjoy!

By Betty

Judy's Strawberry Pretzel Salad
Dessert American

Judy's Strawberry Pretzel Salad

4.8

Prep
15 min
Cook
10 min
Total
115 min

Instructions

  1. 1 Gather ingredients, and preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix together pretzels, melted butter, and 4 1/2 tablespoons sugar in a medium bowl until well combined. Press into the bottom of a 9x13-inch dish.
  3. 3 Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  4. 4 In a medium bowl, beat the sugar and cream cheese until smooth.
  5. 5 Fold in whipped topping and spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  6. 6 Stir together boiling water and gelatin mix in a second large bowl. Mix in frozen strawberries; stir until thawed.
  7. 7 Pour over cream cheese mixture in the dish. Refrigerate until completely chilled, at least 1 hour.
  8. 8 Refrigerate until completely chilled, at least 1 hour. Slice and enjoy!

By Tom

Frozen Margarita Pie
Dessert Mexican

Frozen Margarita Pie

4.5

Prep
15 min
Cook
5 min
Total
270 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine pretzels and sugar in a bowl; stir in melted margarine. Mix until evenly incorporated and moistened; press into the bottom and sides of a 9-inch pie plate.
  3. 3 Bake in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack.
  4. 4 Combine sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl until well blended.
  5. 5 Beat cream in a separate glass or metal bowl with an electric mixer until soft peaks form. Lift the beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into condensed milk mixture. Spoon filling into cooled crust.
  6. 6 Cover pie with plastic wrap; freeze until firm, about 4 hours. Let stand at room temperature before serving for 10 minutes; garnish with lime slices.

By Sandra Faust

Cookies....All Dressed
Dessert

Cookies....All Dressed

4.3

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 In a bowl, mash the butter with the white and brown sugar until the mixture is creamy and well blended. Beat in eggs and vanilla extract. In a separate large mixing bowl, mix together the flour, baking soda, salt, rolled oats, rice cereal, coconut, pecans, toffee bits, pretzel pieces, and chocolate chips. Stir the butter mixture into the dry ingredients until evenly mixed.
  3. 3 Drop the dough by tablespoonfuls onto the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies.
  4. 4 Bake in the preheated oven until the bottoms are just starting to brown, about 12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to finish cooling on racks.

By Alberta Rose

Hot Chocolate Cookie Cups
Dessert American

Hot Chocolate Cookie Cups

5.0

Prep
20 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
  2. 2 Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
  3. 3 Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
  5. 5 Place one chilled cookie dough piece in the center of each muffin cup.
  6. 6 Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
  7. 7 Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
  8. 8 Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
  9. 9 Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

By Jessica Furniss

Christmas Reindeer Cupcakes
Dessert

Christmas Reindeer Cupcakes

5.0

Prep
60 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
  4. 4 Remove the tin from the oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
  5. 5 Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
  6. 6 Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place half a cookie on each cupcake as a mouth. Use a bit of frosting to glue a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 onto the top of each cupcake. Shape chewy candies into ears and stick 2 onto the sides of each cupcake.

By rasckus

Old-Fashioned Strawberry Pretzel Salad
Dessert American

Old-Fashioned Strawberry Pretzel Salad

4.7

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
  3. 3 In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
  4. 4 In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

By Susan Saunders

Rolo Pretzel Turtles
Snack American

Rolo Pretzel Turtles

4.8

Prep
10 min
Cook
5 min
Total
15 min

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