Pretzel Melts Recipes

Steps:

• Cut a Starburst candy into 3 equal rectangular strips. Then cut each of those strips in half, now you have 6 pieces. Now cut each of those pieces in half diagonally, creating 12 tiny triangles for beaks. Repeat with another Starburst, giving you 24 "beaks". Lay the pretzels out on a wax paper lined baking sheet. Place the yellow melting wafers in a bowl and microwave for 30 seconds, then stir and continue to microwave at 15 second intervals until just melted and smooth. Let cool for a couple of minutes. Transfer melted candy to a plastic ziptoc bag, then clip off of corner to pipe. Pipe melted candy over the inside of a pretzel and use your finger to smooth it out and seal to the inside edges of the pretzel. Repeat for remaining pretzels. (I worked on 6 chicks at a time so the candy wouldn't harden too fast for the eyes and beaks to set.) Candy can be reheated if necessary. Position a mini chocolate chip "eye" (flat side up) and a Starburst triangle "beak" on each chick. (I used long tweezers for placing the "eyes"). Set aside for an hour or so for the candy to harden, or place the cookie sheet in refrigerator or freezer for 15-20 minutes.

Steps:

• Lay pretzel sticks on a parchment-lined baking sheet. Microwave 1 cup green candy melts in 30-second intervals until melted. Transfer to a piping bag; pipe a zigzag tree shape on top of each pretzel stick, leaving the bottom half of the pretzel exposed. Sprinkle with rainbow nonpareils and let set 10 minutes. Make a few extra trees in case some break.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
• Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

Steps:

• Line a 15x10x1-in. pan with foil. In a large microwave-safe bowl, melt candy coatings and peanut butter; stir until smooth. Stir in pretzels. , Spread into prepared pan. Refrigerate until firm. Break into pieces.

Steps:

• In a medium bowl, mix together 2 cups warm water, yeast, and 1/2 cup brown sugar; let stand until foamy, 5 to 10 minutes.
• In the bowl of an electric mixer, mix together flour and coarse salt using your hands. Add butter and continue to mix with your hands until mixture is crumbly. Add yeast mixture and, using your hands, mix until a shaggy dough is formed and water is absorbed.
• Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth, 6 to 8 minutes. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight.
• Preheat oven to 450 degrees.
• Roll dough out into a 14-by-12-inch rectangle. Cut dough into one dozen 12-inch-long strips, each about 1-inch wide.
• Working with one piece of dough at a time, roll out each piece into a 30- to 33-inch-long rope (about 3/4-inch thick), starting from the center and working toward the ends. Make a "U" shape with the rope and cross the ends over, pinching at the bottom of the "U" to form a pretzel. Return to baking sheet and repeat process with remaining dough.
• Spray a large baking sheet with nonstick cooking spray. In a large saucepan, combine 8 cups water, baking soda, beer, and remaining 1/4 cup brown sugar; bring to a simmer over medium-high heat. Simmer pretzels, one at a time, about 30 seconds, holding them under the surface of the water, if necessary, using a spider or slotted spatula. Transfer to prepared baking sheet and repeat process with remaining pretzels.
• Sprinkle pretzels with pretzel salt and desired toppings; transfer to oven and bake for 5 minutes. Rotate baking sheet, and bake until deep brown, 4 to 6 minutes more. Remove from baking sheet and transfer to a wire rack to cool slightly. Serve warm with butter or mustard.