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 »

14 Responses to “Boston Cream Pie Cheesecake”

#
1

Steph — November 28, 2012 at 7:39 am

This is heavenly!!!
#
2

Eva @ Eva Bakes — November 28, 2012 at 8:42 am

This looks amazing!
#
3

Bee — November 28, 2012 at 12:04 pm

I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.
#
4

Ana Fleischmann — November 28, 2012 at 12:14 pm

OMG, it looks SO scrumptious! Trying it very soon!!
#
5

Mal — November 28, 2012 at 1:03 pm

Yum! I’d love a slice of this right now

Mal @ The Chic Geek
#
6

Rachel @ Baked by Rachel — November 28, 2012 at 4:35 pm
Yours looks fantastic! So funny we both had a similar idea.
- beantownbaker — November 28th, 2012 @ 9:34 pm
  
  I know! It’s always crazy when stuff like that happens.
#
7

Tim — November 29, 2012 at 6:59 am

Being from Boston, I appreciate this Boston Cream Pie Cheesecake!
#
8

Shannon G — November 29, 2012 at 10:51 am

such a great-looking dessert! great minds 😉
#
9

Megan — November 29, 2012 at 6:09 pm
That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)
- beantownbaker — November 30th, 2012 @ 10:38 am
  
  Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…
#
10

Tracy — December 3, 2012 at 5:34 pm

I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!
#
11

zahraa saab — May 13, 2014 at 3:18 pm
Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂
- beantownbaker — May 17th, 2014 @ 6:10 pm
  
  Just for a couple hours. It is just to make it more firm.