White Chocolate Pretzel Clusters Recipes

Steps:

• In a large bowl, combine the pretzels, peanuts and cereal. In a microwave, melt chocolate and shortening, stir until smooth. , Pour over pretzel mixture; toss to coat evenly. Drop by heaping tablespoonfuls onto waxed paper; cool.

Steps:

• Melt 12 ounces finely chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with 3 cups lightly crushed mini pretzel twists and 1 cup rice cereal squares (such as Chex). With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.

Steps:

• In a large heavy saucepan, melt baking chips and peanut butter over medium-low heat; stir until smooth. Remove from heat. Stir in remaining ingredients., Drop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container.

Steps:

• COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
• ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
• REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Steps:

• 1. Place all dry ingredients into a large bowl.
• 2. Melt white chocolate almond bark in the top of a double boiler. Take off of heat as soon as the last chunk melts to avoid scorching.
• 3. Carefully, pour melted almond bark over cereal/nut mixture. Drop by spoonful onto parchment paper or aluminum foil. Allow to cool completely.

Steps:

• Melt white chocolate chips in the microwave, stir until the chocolate is smooth. Use your judgement on the pretzels as to how many. I use about 1/3 of a 16 oz bag. Put pretzels in a Ziploc and crush them any way you know how...I just hit them with a wooden spoon. Add pretzels to white chocolate and stir. Spoon out onto wax paper and let cool. You can put them in the fridge or freezer and they are ready very quickly. They take about 10 mins to make.