Spring M&M Pretzel Treats

Friday, April 9, 2010

I realized I’ve posted these little treats on my blog, not once, not twice, but three times already. But they’re seriously so simple and delicious, I decided it was ok to post them again.

I was at CVS yesterday browsing through the 50% off Easter candy when the M&Ms caught my eye. I had some almond bark in the pantry so I instantly thought of these treats. The last time I was home in the Midwest, I stocked up on almond bark at the grocery store. I haven’t been able to find it in the Boston area anywhere. The Wilton candy melts work ok, but I definitely prefer using almond bark.

These are perfect for spring and we’ll be taking them this weekend when we visit Hubby’s family.

One Year Ago: Fauxstess Cupcakes
Two Years Ago: Summer Squash

Don’t forget about my giveaway. Be sure to enter by Midnight TONIGHT for your chance to win a Make-Ahead Meals Cookbook.

Pretzel M&M Treats

Yield: ~120

Ingredients:

1/2 lb mini-pretzels
1 big bag of M&Ms
1 packages of Almond Bark or 1 bags of Wilton candy melts (white)

Directions:

Line 2 cookie sheets with waxed paper. Lie pretzels (flat side down) on the waxed paper. They can be very close to each other.

Melt almond bark/candy melts according to the directions on the package. Using a spoon, scoop some of the melted almond bark into the holes of the pretzels OR using a squeeze bottle, squeeze melted candy into holes of pretzels.

Candy and Fudge, Dessert, Family Favorites

14 comments »

5 Responses to “American Idol and Cupcake Hero collide…”

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slush — May 21, 2008 at 6:03 pm

Hilarious Jen! And to use one of my own recipes. Pure genius. 😛
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CB — May 21, 2008 at 6:24 pm

So funny! My friend said the exact same thing you did… down the david on disney! GMTA! You’ll have to update us on who wins the cupcake idol (ie which david has the least cupcakes eate LOL)
Clara
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~Amber~ — May 22, 2008 at 1:31 pm

I just can not get over David A’s big cheesy grin. LOL Wonderful looking cupppy cakes.
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Mara — May 24, 2008 at 1:29 am

those are great!! question, how does using white wheat flour affect the cupcakes? whenever i try this with my baking it makes things so dense so i don’t bother with modifying cupcakes anymore.
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5

Jen — May 24, 2008 at 8:37 pm

The King Arthur’s white wheat flour is the only flour I use. I’ve never had a problem with it.