ADVERTISEMENT
- Real Recipes from Real People -

Recipe: coated pretzels

Misc.
As far as I know, the closest thing is using the white almond bark coating. Comes in a large block, usually with the choc. chips in the baking aisle.


MsgID: 0059316
Shared by: Linda Lou,WA
In reply to: ISO: yogurt covered pretzels
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Beef and Bok Choy (serves 2)
  • BEEF AND BOK CHOY 6 ounces beef sirloin, partially frozen, cut into thin slices 2 teaspoons toasted sesame oil 1/2 teaspoon red chili pepper paste 3 cups sliced bok choy 1 clove minced garlic 1 1/2 teaspoon reduced-so...
  • Hot Pepper-Tomato Pesto (blender or food processor)
  • HOT PEPPER-TOMATO PESTO 6 to 8 Anaheim fresh chili peppers or other mild chili peppers (1 pound), roasted* 4 ounces shredded Asiago or Parmesan cheese (1 cup) 3/4 cup pine nuts or slivered almonds 2 cloves garlic, pee...
  • Cinnabon Cheesecake - 2 thumbs up
  • First time tried, it was simply awesome!! I made it for Easter, and everyone loved it. The only thing that I think I would do different next time is to leave out the lemon for the sweet drizzle for the finished product...
  • Eggplant, Beans and Pumpkin in Coconut-Tomato Curry
  • EGGPLANT, GREEN BEANS, PUMPKIN, AND BASIL IN COCONUT-TOMATO CURRY "Welcome to one of my all-time favorite vegetable melanges! Eat this as a stew or chunky soup, or serve it over rice. (If choosing the later, put up so...
  • Steak N Shake Chili version
  • Hi again, If you want Steak and Shake style chili instead of the above, instead of ground beef use a 4 to 4.5 pound Chuck roast. If you have a hand grinder (not a food processor), take the roast and debone the roast and ...
ADVERTISEMENT
  • Chocolate Zucchini Bread (repost)
  • CHOCOLATE ZUCCHINI BREAD Board: All Baking and Breadmaking at Recipelink.com From: Meryl 12-18-2001 Makes 2 (9x5-inch) loaf pans (20 servings) 2 (1 ounce) squares unsweetened chocolate 3 eggs 2 cups white sugar 1 c...
  • Eggplant Parmesan Light
  • EGGPLANT PARMESAN LIGHT 2 eggplants (about 2 pounds total) 3 large egg whites 3 tablespoons water 1 cup plain fine dry bread crumbs 1/2 cup grated Parmesan cheese, divided (1 ounce) 1/2 teaspoon salt 1/2 teaspoon fres...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: coated pretzels
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!