MAGIC WANDS
These fun and colorful wands don't need to be made by a magician to be magical. You can change the colors to fit any party theme. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; allow excess to drip off. Sprinkle coatings with candy stars and colored sugar. Place pretzels on waxed paper; let stand until dry. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 164mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BROOMSTICKS AND WANDS
Steps:
- Separate a can of refrigerated breadstick dough into sticks. Flatten the breadsticks and cut each lengthwise into 2 or 3 thin strips. To make the brooms, snip the bottom inch with scissors and twist the rest to form a handle. To make the wands, dip the dough tips in beaten egg and paprika, then twist. Place the broomsticks and wands on a parchment-lined baking sheet, brush with egg and sprinkle with grated parmesan. Bake at 375 degrees F until golden, 8 to 10 minutes.
MAGIC WANDS
Make edible magic wands with this recipe and conjure up some Halloween fun!
Provided by WITCHYSPRIG
Categories Desserts Candy Recipes
Time 30m
Yield 30
Number Of Ingredients 3
Steps:
- Dip each pretzel rod into frosting, not quite half way. Roll in sprinkles to coat the frosting. Abracadabra, you have a magic wand!
Nutrition Facts : Calories 133.8 calories, Carbohydrate 23.7 g, Fat 3.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 337.3 mg, Sugar 12.3 g
NUTTY PHYLLO GHOSTS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Scrunch up pieces of aluminum foil to make twelve 1/2-inch by about 1-inch cone-like molds for forming the ghosts. Set aside. Line a baking sheet with parchment paper.
- Mix the apple, nuts, 1/3 cup of the chocolate chips, and caramels together in a bowl.
- Preheat the oven to 400 degrees F.
- Remove phyllo from the package, unroll, and cover with a damp towel. (Take care to keep the phyllo covered while you form the ghosts.)
- Lay 1 sheet of phyllo on a clean work surface, brush lightly with the butter. Fold the sheet in half, brush the surface again with butter. Fold phyllo 1 more time to make a square. Place a heaping tablespoon of the apple filling in the center of the square. Gather the corners of the phyllo up around the filling, then pinch the dough around the filling. (It should look like a Halloween sheet ghost, with a small head and a drape of phyllo.) Place the foil cones inside the open part of the phyllo. Lay the ghost flat on the prepared pan, reshaping the phyllo if needed. Repeat with the remaining filling and phyllo.
- Bake until the phyllo is light brown and crisp, about 15 minutes. Cool.
- When ready to serve, melt the remaining 2 tablespoons chocolate chips in a small bowl in the microwave. Generously sift confectioners' sugar over the ghosts. To make the ghost eyes, lightly touch 2 spots on the head of each ghost with a moist finger to remove some of the sugar. Then dab or pipe the melted chocolate in the 2 spots to make eyes. Cool, remove the foil molds and serve standing on a platter.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
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CHOCOLATE PEANUT BUTTER PRETZEL WANDS - THE TOASTY KITCHEN
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5/5 (4)Total Time 45 minsCategory DessertCalories 113 per serving
- In a small bowl, combine peanut butter and confectioner's sugar. Spoon into a plastic bag and cut off one corner, creating a piping bag. Set aside.
- Line a baking sheet with parchment paper and lay pretzel rods 1 inch apart, allowing pretzels to roll until they lay naturally. Carefully pipe peanut butter mixture onto the tops of each pretzel rod in a swirl or zig zag pattern, stopping about 2/3 of the way down each rod. Freeze baking sheet for 15 minutes, or until peanut butter is firm.
- In a tall, thin glass (like a drinking glass or highball glass), microwave chocolate and coconut oil in 30 second increments until melted. stir to combine.
- Dip each pretzel rod into the chocolate, making sure to cover all of the peanut butter swirls. If needed, tilt the glass slightly and roll the pretzel rod over the chocolate to coat all sides. Tap to remove excess chocolate. Place on baking sheet, peanut butter side up.
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- Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening or coconut oil to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
- Pour candy coating over two-thirds of the pretzel rod and shake gently to remove excess. If applying sprinkles, do so immediately rotating the pretzel rods to coat all sides. Larger sprinkles work best if placed individually.
- Place pretzel rod on waxed paper or cooling rack. (Cook’s notes: Waxed paper makes for easier release.)
- If dipping with additional colored candy melts, allow initial candy coating to set completely. Then, transfer candy melts to a zip-top freezer bag or disposable piping bag with the corner snipped. Drizzle candy coating over the pretzel rods. Before the pretzel sets, gently pick it up and move to clean wax paper.
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