Spring M&M Pretzel Treats

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.

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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.

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2 Responses to “New York Times Chocolate Chip Cookies”

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    Jelli Bean — November 24, 2009 at 3:19 pm

    These look perfectly delicious! I’ve never tried Alton’s recipe or this one, but I certainly do believe it’s high time I did. Ever since encountering a recipe that called for the 24 chill, I always do it, no matter what the recipe, and the cookies turn out great. Thanks for sharing.

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    nutmegnanny — November 25, 2009 at 4:42 am

    Wow I love the sprinkling of salt on top. I have never heard of that before. I gotta agree about AB’s recipe…he rocks! I’m still bummed I didn’t win the AB book giveaway on your site…haha.

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