Type what you have

Ingredients

• ✓ pretzel stick
• string cheese
• spinach leaf

Instructions

1. 1 Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom.
2. 2 Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

By medoDIYstuffs

Ingredients

• ✓ pretzel stick
• dark chocolate
• sunflower seed butter
• sea salt

Instructions

1. 1 Line a baking sheet with parchment.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
4. 4 Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
5. 5 Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

By Diana71

Ingredients

• ✓ pretzel stick
• apple
• raisin
• peanut butter

Instructions

1. 1 Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. 2 Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

By Veronica Lopez Hurtado

Ingredients

• ✓ pretzel stick
• microwave popcorn
• corn cereal puff
• corn chip
• almond
• vanilla confectioners' coating

Instructions

1. 1 Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
2. 2 Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
3. 3 Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.

By Dani

Ingredients

• ✓ pretzel stick
• crispy rice cereal
• peanut
• milk chocolate pieces
• white vanilla baking chip

Instructions

1. 1 Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
2. 2 Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

By Melinda Johnson

Ingredients

• ✓ pretzel stick
• dark chocolate chip
• white chocolate chip
• water
• gummy bear
• chocolate-covered caramel candy
• skewer
• toothpick
• piping tip
• piping bag
• green food coloring
• cocoa powder
• milk
• confectioners' sugar
• vanilla extract
• shortening
• butter
• baking soda
• sour cream
• egg
• salt
• white sugar
• all-purpose flour
• cocoa powder
• butter
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a jelly roll pan.
2. 2 Bring water, butter, and cocoa powder to a boil in a large saucepan. Remove from heat and stir in flour, white sugar, and salt.
3. 3 Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cake cool completely.
5. 5 Make frosting while cake is cooling. Cream butter, shortening, and vanilla extract together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; continue beating until frosting is light and fluffy.
6. 6 Divide frosting into 3 bowls. Mix cocoa powder into the first bowl until it's dark and chocolaty. Mix green food coloring into the second bowl. Set third bowl aside. Fill 3 piping bags with the chocolate, green, and plain frosting; attach round tips.
7. 7 Use a ruler to measure out 2 equal 'end zones' on each side of the cooled cake. Use a skewer or toothpick to poke a few holes to mark where the end zones will be.
8. 8 Pipe a big green square 'playing field' between the end zones. Cover the entire square with green frosting; smooth out using a small offset spatula.
9. 9 Create the end zones. Pipe a rectangle on one side of the field using chocolate frosting. Fill the rectangle with frosting; smooth out with a clean offset spatula. Repeat on the other side of the field using the plain buttercream.
10. 10 Place cake in the freezer for 1 hour. In the meantime, make your decorations.
11. 11 Stack 3 caramel candies and glue them together with chocolate frosting. Snap 1 pretzel stick in half and use chocolate frosting to glue one half to each end of a full stick. Adhere to the top of the caramels with more frosting. Repeat to make another goalpost.
12. 12 Sort gummy bears into 2 sets of team colors.
13. 13 Fill a mug with boiling water and place offset spatula inside. Remove the cake from the freezer. Thoroughly dry the spatula and use it to smooth any lumpy frosting on the cake. Repeat if the spatula cools down.
14. 14 Carefully plot out chalk lines for the field using a ruler and toothpick or skewer. Draw 6 dotted lines 1 inch apart. Carefully cover all of the dotted lines with white chocolate chips.
15. 15 Line each end zone with dark chocolate chips to create a border with the field, leaving room for the goalposts in the middle. Arrange gummy bears on the field.

By Gabby Vernon-Melzer

Ingredients

• ✓ pretzel stick
• brown sugar
• butter
• corn syrup
• baking soda
• vanilla extract
• wheat cereal squares
• peanut

Instructions

1. 1 Mix brown sugar, butter, and corn syrup together in a large microwave-safe bowl. Microwave on high until bubbling, 3 1/2 minutes. Stir and microwave for 2 more minutes. Stir baking soda and vanilla extract into brown sugar mixture.
2. 2 Fold cereal squares, pretzel sticks, and peanuts into brown sugar mixture until well coated. Microwave for 2 minutes. Stir and microwave again for 1 minute; stir well. Spread mixture onto waxed paper and cool completely; break into small pieces.

By Kimniki

Ingredients

• ✓ pretzel stick
• all-purpose flour
• all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• egg
• egg yolk
• peanut butter
• vanilla extract
• chocolate-hazelnut spread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
3. 3 Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
4. 4 Drop dough onto a baking sheet using 2 spoons.
5. 5 Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

By Meg S

Ingredients

• ✓ pretzel stick
• white chocolate
• crispy rice cereal square
• corn cereal
• oat cereal
• peanut
• mini candy-coated chocolate pieces

Instructions

1. 1 In the top of a double boiler over simmering water, slowly melt the white chocolate. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat.
2. 2 Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

By Sharon

Ingredients

• ✓ pretzel stick
• bacon
• maple syrup
• popcorn
• crispy rice cereal
• wheat cereal
• peanut
• butter
• brown sugar
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Line a baking sheet with aluminum foil.
2. 2 Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
3. 3 Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
4. 4 Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
5. 5 Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
6. 6 Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
7. 7 Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
8. 8 Place popcorn mixture in the preheated oven to warm.
9. 9 Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
10. 10 Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

By AirForceFun

Ingredients

• ✓ pretzel stick
• butter
• worcestershire sauce
• garlic powder
• seasoned salt
• rice cereal
• pumpkin seed
• goldfish cracker

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Place butter in a 9x13-inch baking dish; melt in oven while it preheats.
2. 2 Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, pretzel sticks, and goldfish crackers into butter mixture until evenly coated.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until crisp and fragrant, about 1 hour. Transfer party mix to paper towel-lined plates to cool.

By MOMFISH

Ingredients

• ✓ pretzel stick
• crispy rice cereal squares
• corn square cereal
• honey roasted peanut
• butter
• brown sugar
• vanilla extract
• sugar
• cinnamon
• caramel

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine rice and corn cereal squares, pretzels, and peanuts in a large bowl; stir to combine. Whisk butter, brown sugar, and vanilla together in a bowl; drizzle over cereal mixture and toss to coat.
3. 3 Whisk together white sugar and cinnamon, and sprinkle over cereal mixture; toss again to thoroughly coat. Add cereal mixture to the baking sheet, and spread out evenly.
4. 4 Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Remove from oven, and cool for 15 to 20 minutes. Stir in caramels, and store in an airtight container.

By lutzflcat

Ingredients

• ✓ pretzel stick
• butter
• garlic
• white sugar
• cheddar cheese
• cream cheese
• green onion
• garlic salt
• cheese-flavored cracker
• parsley

Instructions

1. 1 Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
2. 2 Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
3. 3 Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.

By jowolf2

Ingredients

• ✓ pretzel stick
• cashew
• pineapple
• mango
• macadamia nut
• coconut flake
• cranberry
• honey
• butter
• sea salt

Instructions

1. 1 Combine cashews, pineapple, mango, pretzels, macadamia nuts, coconut flakes, and cranberries in a large bowl; stir to combine.
2. 2 Add honey and butter to a small saucepan over medium heat. Cook and stir until butter is melted, about 1 minute. You also could do this in the microwave.
3. 3 Drizzle honey-butter over snack mix and sprinkle salt over the top. Stir well to make sure everything is well coated.

By lutzflcat

Ingredients

• ✓ pretzel stick
• egg
• nonfat honey greek yogurt
• bread crumb
• onion
• italian seasoning blend
• salt
• black pepper
• ground turkey
• barbecue sauce
• orange marmalade
• apricot preserves

Instructions

1. 1 Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
2. 2 Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
3. 3 Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

By Voskos

Ingredients

• ✓ pretzel stick
• butter
• worcestershire sauce
• garlic salt
• celery salt
• crispy rice cereal
• wheat cereal squares
• corn cereal
• oat cereal
• nut

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Heat butter, Worcestershire sauce, garlic salt, and celery salt over low heat in a medium saucepan until butter has melted.
3. 3 Combine cereals, nuts, and pretzel sticks in a large mixing bowl. Evenly pour butter mixture over top. Gently stir until evenly coated; transfer to a large roasting pan.
4. 4 Bake in the preheated oven until golden and fragrant, about 2 hours, stirring gently every 15 minutes.
5. 5 Let mix cool completely at room temperature, about 1 hour. Store in airtight containers or large resealable bags.

By Wick of Twizt

Ingredients

• ✓ pretzel stick
• margarine
• seasoning salt
• worcestershire sauce
• celery salt
• garlic salt
• crispy rice cereal square
• corn cereal square
• wheat cereal
• oat cereal
• nut

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C).
2. 2 In a large roasting pan, melt margarine. Mix in seasoning salt, Worcestershire sauce, celery salt, and garlic salt.
3. 3 Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.
4. 4 Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

By PATSYSH

Ingredients

• ✓ pretzel stick
• corn snack
• cheese-flavored cracker
• popcorn
• brown sugar
• corn syrup
• butter
• salt
• vanilla extract
• baking soda
• vanilla candy coating
• candy eyeball
• candy corn
• candy-coated peanut butter pieces

Instructions

1. 1 Preheat the oven to 255 degrees F (124 degrees C).
2. 2 Combine corn snacks, cheese crackers, popcorn, and pretzel sticks in a large roasting pan.
3. 3 Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Cook, stirring frequently, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour syrup over snack mixture in the roasting pan; stir to coat.
4. 4 Bake in the preheated oven for 1 hour, stirring to coat every 15 minutes.
5. 5 Line a countertop with waxed paper. Spread snack mix into a single layer on top.
6. 6 Place candy coating in a microwave-safe bowl and heat in the microwave for 1 minute. Stir until smooth and place a dot of melted candy on the back of a candy eyeball; attach to a corn snack. Repeat with remaining eyeballs.
7. 7 Transfer snack mix to a large bowl. Stir in candy corn and peanut butter candy pieces until incorporated.

By SunnyDaysNora