Fruity Pretzel Crayons Recipes

Steps:

• Line small platter with cooking parchment paper. Cut pretzel rods in half with serrated knife. Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Cut each into four 1 1/2-inch wide strips, using various colors.
• Wrap strip around each pretzel rod half, covering entire pretzel, and pressing gently to attach. Form one end of strip around pretzel to make the crayon tip.
• Cut thin strips about 2 inches long and 1/4 inch wide, using another color Fruit Roll-Ups fruit flavored snack. Wrap strip around pretzel rod, near the ends, using photo as a guide. Place completed crayons on parchment paper.

Steps:

• Unroll and remove paper from 2 Sizzlin' Red/Yellow fruit flavored snacks. Cut red portions into 3/4-inch wide strips, using kitchen scissors. Wrap cut strips of fruit flavored snacks around pretzel to look like apple. Cut 1 1/4-inch long, slightly curved piece from another pretzel for stem. Attach stem by wrapping fruit flavored snacks around it to attach to top of apple.
• Unroll and remove paper from 2 Blazin' Blue/Green fruit flavored snacks. Cut away green portion; fold in half, and cut out 2 small leaves to place at top of apple next to stem. Attach using small amount of water. Repeat to make 3 more apples. Store in plastic container with plastic wrap layered between snacks or in resealable food-storage plastic bag.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
• Bake for 8 to 10 minutes. Let cool.
• In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
• 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.

Steps:

• Line a rimmed baking sheet or 9-by-13-inch baking pan neatly with foil, allowing at least 2 inches of overhang on the two long sides.
• Bring 2 inches of water to a simmer in a medium saucepan over medium-low heat. Place a large heatproof bowl on top (the bottom of the bowl should not touch the water). Add the bittersweet chocolate and 1 tablespoon of the coconut oil. Heat the chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted.
• Scrape the melted chocolate onto the prepared baking sheet or baking pan and, using an offset spatula, spread in a 1/4-inch-thick layer. Arrange the pretzels on top, gently pressing them into the chocolate. Freeze until just firm, about 5 minutes.
• Meanwhile, place a clean large heatproof bowl over the simmering water. Add the white chocolate and the remaining 1 tablespoon coconut oil. Heat the white chocolate, stirring gently, until nearly melted, 3 to 5 minutes. Remove the bowl from the saucepan and place on a kitchen towel; stir gently until completely melted. Let the white chocolate cool slightly, then scoop out 1/4 cup into a small bowl and reserve for decorating.
• Scrape the white chocolate from the large bowl onto the firm chocolate bark and, using a clean offset spatula, spread in an even layer. Immediately sprinkle the dried cranberries and crushed freeze-dried strawberries on top. Freeze until nearly set, about 5 minutes.
• Add 1 to 2 drops of pink food coloring to the reserved white chocolate and stir until your desired color is achieved. Scrape the pink chocolate into a small resealable plastic bag. Cut off a tiny tip of one corner. Drizzle the pink chocolate all over the bark, then decorate with sparkly pink sprinkles, if using. Refrigerate the bark until firm, about 30 minutes.
• Peel the foil off of the bark. Break the bark into pieces and serve or store in an airtight container in the refrigerator or cool dark area of the kitchen.

Steps:

• Cut the fruit into bite-size pieces and sprinkle with lemon juice to keep from browning. Skewer the pretzel sticks with the fruit and eat right away.

Steps:

• Heat oven to 375°F. Separate dough into 12 breadsticks. Cut in half to make 24 short breadsticks. Bake breadsticks as directed on can, brushing dough with cinnamon sugar before baking.
• While breadsticks are still warm, unroll and remove paper from Betty Crocker Fruit by the Foot. Fold in half lengthwise. Cut into 4 lengths for 4 breadsticks; wrap diagonally around breadsticks.