INGREDIENTS
1
(6-ounce) package premier white baking bars
1
tablespoon plus 1 teaspoon fat-free (skim) milk
1
tablespoon plus 1 teaspoon light corn syrup
8
ounces reduced-salt pretzel twists (about 80)
Chocolate sprinkles, cookie decorations, colored sugars
PREPARATION:
- Line baking sheet with waxed paper; set aside.
- Melt baking bars in small saucepan over low heat, stirring constantly. Stir in skim milk and corn syrup. Do not remove saucepan from heat.
- Holding pretzel with fork, dip 1 side of pretzel into melted mixture to coat. Place coated side up on prepared baking sheet; immediately sprinkle with desired decorations. Repeat with remaining pretzels. Refrigerate 15 to 20 minutes or until firm.
Chocolate Dippity Do's
Heat 1 cup fat-free hot fudge sauce and 1/3 cup finely chopped pecans or walnuts in small saucepan over low heat until warm. Pour into small serving bowl. Serve with pretzels for dipping. Makes 8 servings (about 2 tablespoons each).
Chocolate Twisters
Substitute 1 cup semisweet chocolate chips for white baking bars.
Caramel Dippity Do's
Heat 1 cup fat-free caramel sauce and 1/3 cup finely chopped pecans in small saucepan over low heat until warm. Pour into small serving bowl. Serve with pretzels for dipping. Makes 8 servings (about 2 tablespoons each).
This recipe appears in:
Christmas
