Recipe(tried): Yogurt Covered Almonds or Pretzels - Try this one
Appetizers and SnacksHere's a recipe that I use when I want the covered pretzels. it was original for Yogurt covered almonds but I just subsitute the pretzels.
1/2 pound white almond bark, chopped
2 cups pretzels (or almonds)
1/4 cup plain yogurt
Place almond bark in a microwave-safe bowl and microwave on medium, uncovered, for 3 minutes or until melted, stirring twice.
Stir until smooth and add almonds and yogurt.
Spoon onto wax paper and spread into an even layer. Allow to cool before breaking into pieces.
Makes 24 pieces.
Hope this works for you
1/2 pound white almond bark, chopped
2 cups pretzels (or almonds)
1/4 cup plain yogurt
Place almond bark in a microwave-safe bowl and microwave on medium, uncovered, for 3 minutes or until melted, stirring twice.
Stir until smooth and add almonds and yogurt.
Spoon onto wax paper and spread into an even layer. Allow to cool before breaking into pieces.
Makes 24 pieces.
Hope this works for you
MsgID: 0076111
Shared by: Jessica
In reply to: ISO: Yogurt-covered treats
Board: Cooking Club at Recipelink.com
Shared by: Jessica
In reply to: ISO: Yogurt-covered treats
Board: Cooking Club at Recipelink.com
- Read Replies (5)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: yogurt covered pretzels |
| Ginger, Oregon | |
| 2 | Recipe: coated pretzels |
| Linda Lou,WA | |
| 3 | Recipe: Yogurt-covered treats - Maple-Flavored Yogurt Raisins and Yogurt-Covered Pecans |
| Janet/MO | |
| 4 | ISO: Yogurt-covered treats |
| Claudette, MA | |
| 5 | re: yogurt-coated treats |
| Betsy at TKL | |
| 6 | Recipe(tried): Yogurt Covered Almonds or Pretzels - Try this one |
| Jessica | |
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Ben's Chipotle Dip (using cream cheese and sour cream)
- Melted Cheese and Corn Nachos
- Grilled Artichokes with Mustard Dipping Sauce
- Copelands Bow Ties Appetizer (repost)
- Caramel Fruit Dip
- Fried Chicken Fingers with Come Back Sauce
- Baked Potato Spears with Parma Dip and Hearty Barbecue Dip
- Ham Balls with Horseradish Sauce (appeizers, freeze ahead)
- California Shrimp Spread
- My Vegetable Man's Asparagus Flan
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
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
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- 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
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- 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!