We buy most gourmet treats because we think they're easier than making them ourselves, but truth is, some of these things are super easy (and inexpensive) to make! See for yourself:
CHOCOLATE COVERED PRETZELS
MATERIALS
- 10 ounces pretzel sticks (Pretzel RODS)
12 ounces milk chocolate chips (or melting disks)
1/2 cup white chocolate chips (optional)
candy sprinkles (optional)
miniature M&M chocolate candies (optional)
mini Reese's pieces (optional)
chopped peanuts (optional)
Waxed Paper
Baking sheets
Double Boiler
INSTRUCTIONS
- Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
- If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
- Dip each pretzel rod about 2/3 of the way up in chocolate.
- Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
- Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
- Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
- Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
- Lay back on wax paper to set completely.
These look great displayed in, or given in, a unique glass or mug.
Resource: Recipe Zaar
MATERIALS
- 2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
7 quarts popped corn
1 Roasting pan
Waxed Paper
1 cup Hershey's semi-sweet chocolate chips
12 large marshmallows, cut in quarters
2 tablespoons butter
2 tablespoons warm water
1 cup peanuts (optional)
INSTRUCTIONS
- Prepare Caramel Corn:
- Combine brown sugar, butter, syrup and salt in a saucepan.
- Boil 5 minutes.
- Remove from heat and add the baking soda and vanilla.
- Stir well and then pour over popped corn in a large roaster. (If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.)
- Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
- Pour onto waxed paper and cool.
- Break up into pieces.
- Chocolate Coating:.
- Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth. (You can do this on the stove top too, just melt until very smooth.)
- Place the cooled caramel corn and peanuts, if using, in a large roasting pan.
- Toss chocolate over the caramel corn and toss well.
- Spread out again onto the waxed paper to cool, separating the pieces.
Resource: Recipe Zaar
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