Candied Pretzel Parts Recipes

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet. Arrange pretzels in a single layer baking sheet.
• Combine butter, brown sugar, corn syrup, and salt in a large saucepan. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 244 degrees F (117 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
• Pour hot mixture over pretzels; toss to coat evenly.
• Bake pretzels in preheated oven for 10 minutes. Stir; continue to bake until crisp, about 10 minutes. Remove from oven and break into individual pieces. Cool on wire rack or parchment paper.

Steps:

• Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy., Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.

Steps:

• Heat the oil in a medium skillet over medium heat until it shimmers. Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the beans, broth, sugar, red pepper flakes and salt and black pepper to taste. Increase the heat to medium high and bring to a boil. Reduce the heat to maintain a brisk simmer and cook, stirring occasionally, until the liquid has reduced by about half, about 8 minutes.
• Transfer to a food processor and pulse until almost smooth. Transfer to a bowl and stir in the chives, mint, parsley and lemon zest and juice; season with salt and pepper.
• Trim the bottom 1/2 inch of the stem from the endives. Remove the large outer leaves and reserve for another use. Carefully separate the medium and small leaves, trimming the stem more as necessary. Reserve the baby leaves for another use.
• Spoon some of the bean puree onto the base of the medium and small leaves and garnish each with a small mint leaf. Arrange decoratively on a platter. Serve immediately.

Steps:

• Place all pretzels in a single layer on wax paper, make sure you have lots of room.
• Place about 1/2 lb. of chocolate in a microwave safe bowl.
• Microwave in 30 second intervals, stirring inbetween until chocolate is smooth.
• Spoon a small amount of chocolate in the center knot of each pretzel. (I do a small section of chocolate, and then I go to the next step if I don't have help).
• Immediately place a M&M on top of the chocolate.
• Let cool until chocolate is set.
• Store in an air tight container, if they last that long, very addictive.