Salty and sweet are two of my all time favorite tastes together. How sad is it that I am planning my holiday baking in July as I sit in the air conditioning!?!
1 C. chopped pretzels
1/3 C. chopped toasted pecans
1 1/2 pkg. Bakers semi-sweet chocolate, melted
Stir pretzels and nuts into melted chocolate; spread onto wax paper covered baking sheet.
Refrigerate 1 hour or until firm. Break into pieces and store in an air tight container.
You can sub lightly salted crushed peanuts for the pecans if you would like.
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
-
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ...
No comments:
Post a Comment