Chocolate Pretzel Clusters
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.Peanut Butter
Cheesecake Pretzel Dip
Beat 8 ounces softened cream cheese with a mixer
on medium-high speed until light and fluffy, about
2 minutes. Beat in ½ cup each sour cream and
confectioners’ sugar until incorporated. Beat in
½ cup creamy peanut butter and ½ teaspoon vanilla.
Serve with pretzel rods.Cinnamon Sugar Pretzels
Toss 4 cups pretzel snaps with 6 tablespoons
melted butter and ½ teaspoon cinnamon. Spread
on a baking sheet and bake at 350 ̊ until lightly
toasted but not dry, about 5 minutes. Transfer
to a separate bowl and toss with ¼ cup sugar
mixed with 1 teaspoon cinnamon.
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