Tag: pretzels

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies – Simply Scratch
If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! These homemade cookies are filled with chocolate and butterscotch chips, crunchy pretzels and topped with a sprinkle of flaky sea salt. This recipe makes 3 dozen cookies in about 1 hour and 15 minutes.

Basically these sea salt chocolate chip butterscotch pretzel cookies are the end all be all cookies. I’m not kidding. They’re like the chocolate chip cookie’s older, cooler and more popular sister. Filled with milk chocolate chips, butterscotch baking chips and salty pretzel pieces and sprinkled with sea salt.

Now it’s been awhile since I made cookies, and being that it was a rainy day I decided to make a recipe I remember seeing on Pinterest over the years. I’ve never made them before this, so I took the base from this cookie recipe and applied it to this one, simply swapping out ingredients.

The end result?

Salty and sweet perfection. The butterscotch with the pretzels is heavenly and the flaked sea salt sprinkled over top helps balance the sweetness of the cookies.

To Make These sea salt chocolate chip butterscotch pretzel cookies You will need:
- unbleached all-purpose four – Adds structure and is the base of the cookie dough.
- baking soda – Creates a gas while baking which helps the cookies rise.
- kosher salt – Use either sea salt or pink himalayan.
- unsalted butter (at room temperature) – Lends richness, tenderness and structure to cookies.
- light brown sugar – Adds sweetness and gives the cookies a chewy texture.
- granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- eggs (also at room temperature) – Add structure, leavening and flavor.
- milk chocolate chips – Or chocolate chips of your choice.
- butterscotch baking chips – Lends a rich, sweet and buttery, toasted brown sugar and toffee-like flavor.
- pretzel pieces – Adds delicious texture and flavor.
- flaky sea salt – Lends a pop of salty flavor and crunchy texture.
In a medium bowl, whisk together the 2-1/4 cups of flour with 1 teaspoon baking soda and 1 teaspoon kosher salt, then set aside for a minute.

In the bowl of your stand mixer, fitted with the paddle attachment, add the 2 sticks of softened, unsalted butter with 1 cup of light brown sugar and 1/2 cup granulated sugar.

Then mix on low speed until the ingredients are incorporated, and light and creamy.

Scrape down the sides and the bottom of the bowl before adding in the 2 teaspoons vanilla.

Next crack and add in the first egg. Continue to mix on low-speed until the egg is incorporated. Then repeat with the last egg, mixing until incorporated as well.

Scrape down the bowl before adding 1/3 of the flour mixture.

Mix on low until just combined. Then add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Now comes the fun part! Add in 1 cup milk chocolate chips, 2/3 cup of butterscotch baking chips and 2/3 cup crushed pretzel pieces.

Cover and Chill The Dough:

Use a rubber spatula to mix in the baking chips and pretzels until thoroughly combined, then cover tightly with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350℉ (or 180℃) and line a rimmed baking sheet with parchment or a silicone baking mat.

Then use a 2 tablespoon scoop to measure out the cookie dough and place 12 scoops a few inches apart onto the prepare pan. No need to flatten, the hot oven will make that happen.

Slide the pan onto the middle rack of you preheated oven and bake for 8 to 10 minutes or until the edges are lightly golden brown.

Before you bake all the cookies:

Do me a solid and taste test the cookie dough–only if you like raw cookie dough, of course– it’s pretty spectacular. Which is a sure sign that once baked, the cookies will be too.

Once the cookies have baked, sprinkle with flaked sea salt.

I only had smoked flaked sea salt, but plain is just as delicious.

For aesthetic reasons, I like to press extra chocolate chips, butterscotch chips and pretzel pieces into the top. This is totally optional and really only for looks–but I do it anyways!

Back to these cookies!

You guys, they are so good! I was especially surprise how much I love the butterscotch with the pretzels and chocolate chips.

My family ALL love these and I know you will too.

Enjoy! And if you give these sea salt chocolate chip butterscotch pretzel cookies a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 36 cookies

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! These homemade cookies are filled with chocolate and butterscotch chips, crunchy pretzels and topped with a sprinkle of flaky sea salt. This recipe makes 3 dozen cookies in about 1 hour and 15 minutes.

Prep Time: 15 minutes

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 21 minutes

2¼ cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup unsalted butter, softened to room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs, brought to room temperature

1 cup milk chocolate chips, I use Ghirardelli*

2/3 cup butterscotch chips

2/3 cup crushed pretzel pieces

flaked sea salt

In a medium bowl, whisk the flour, baking soda and salt.

In the bowl of your stand mixer, fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl before adding in the vanilla and 1 egg. Continue to mix on low until the egg is incorporated. Repeat with the last egg.

Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined, add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Remove the bowl from your mixer and scrape the cookie dough off of the attachment.

Using a rubber spatula, fold in the chocolate chips, butterscotch chips and pretzel pieces.

Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to a 3 to 4 days.

Preheat your oven to 350℉ (or 180℃) and line a rimmed baking sheet with parchment or a silicone baking mat.

Use a 2-tablespoon scoop to measure out the chilled dough and onto the prepared pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until the edges are golden brown.

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Because Ghirardelli chips are larger than other brands, I upped the quantity to 1 cup. Otherwise if your chocolate chips are smaller and more similar to the butterscotch chips, I would recommend only using 2/3 cup.

Serving: 1cookie, Calories: 155kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 132mg, Potassium: 39mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 174IU, Vitamin C: 0.03mg, Calcium: 13mg, Iron: 1mg

Author: Laurie McNamara

Course: cookies

Cuisine: American
his recipe was originally posted on August 30th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

Laurie McNamara

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January 15, 2026
Love easy recipes.. this one is so simple and a Christmas treat!
Grab three simple ingredients and make these delicious Christmas Pretzels. Great for the holiday season.

❤️WHY WE LOVE THIS RECIPE

Make these quick and easy little treats in no time for a sweet-and-salty snack your friends and family will love. They look so good along with all your other Christmas goodies when you put them out. You will only need three ingredients to make Christmas pretzels. They keep well in an airtight container in a cool place. Add these treats to your Christmas list of snacks and candies.

SWAPS & ADDITIONS

You can use any type of baking chips in this recipe—vanilla, butterscotch, peanut butter, etc. You can decorate with all kinds of sprinkles and get really creative. This is a super simple and super versatile recipe. Have fun with it!

⭐TIP

Add the sprinkles before the chocolate dries; that way, they stick. If you wanted to add a drizzle of red or green icing, you would want to let the chocolate dry first.

OTHER DELICIOUS CHRISTMAS RECIPES

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Christmas Pretzels

Anne Walkup

These easy Christmas Pretzels are only 3 ingredients. They are a wonderful easy gift!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Course candy

Cuisine American, southern

Pretzels large, small or assorted

Chips You can use chocolate chips, vanilla, butterscotch, peanut butter or whatever you like

Christmas sprinkles green and red

Melt 1 cup of your favorite chocolate chips or any other kind of chips in a microwave bowl for about 1 1/2 minutes or until melted and when stirred becomes smooth.

Put 2 or 3 pretzels in the melted chocolate at a time, turn with a wooden spoon and put on foil or parchment paper. Sprinkle on decorations before chocolate hardens.

Put in a cool place for 15 to 20 minutes. You can make as many or few as you like.

Keyword Christmas pretzels

Let us know by commenting below!

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Anne Walkup

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October 24, 2025
Homemade Soft Pretzels with Cheese Dip – Simply Scratch
These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!

Who doesn’t love soft pretzels?

I first learned how to make them in my high school home ec class and made them all the time when I was a teenager. They are so easy and incredibly delicious, tender, chewy and addictive. And of course you can enjoy them as is but dipped in cheese is the way we do it in our house. And as my daughter Malloree would say, there are two types of people in the world – one that likes yellow cheese sauce to dip and the other likes garlicky white cheese dip. So naturally, I made both.

Honestly, it’s hard to choose which is best – they’re both so good.

To Make Homemade Soft Pretzels You Will Need:
- water – Use warm or lukewarm water.
- sugar – Helps feed the yeast and lends flavor to the dough.
- instant yeast (quick rise) – Has a faster rate of action than regular dry yeast. Sometimes called “bread machine yeast”.
- unbleached bread flour – Contains higher protein content which is best for yeast leavened dough.
- fine salt – Enhances flavors in the recipe.
- egg wash – Helps the pretzel salt to stick and gives the pretzels that shiny golden brown exterior.
- pretzel salt – Is large coarse salt. I’ve linked to the one I use for pretzel in the recipe printable.
for the baking soda bath:

Make The Pretzels:

Line 2 rimmed baking sheets with parchment paper or a silicone baking mats.

Add 1 tablespoon sugar to the mixing bowl of your stand mixer and then pour in 1-1/2 cups warm water, stirring to combine.

To the sugar water, add 2-1/4 teaspoons instant yeast.

Let it sit for 3 minutes to activate.

Meanwhile, add 1 teaspoon fine salt to 4 cups bread flour.

After 3 minutes the yeast mixture should be foamy.

Add in the flour and the salt to the yeast mixture.

Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together.

Once mostly combined, increase the speed to medium and mix for 6 minutes.

NOTE: Alternatively you can stir together by hand and then knead on a lightly floured surface for 5 to 8 minutes.

Stop your mixer and shape the dough into a ball with your hands.

Cover the bowl with a clean kitchen towel and let rise for 25 minutes.

Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).

After 25 minutes the dough should have doubled in size.

Make The Baking Soda Bath:

Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda and bring to a boil.

Turn the dough out on to a very lightly floured surface and cut into 8 wedges.

Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon.

Twist once.

And fold down over the bottom of the pretzel.

Place onto the prepared pans and repeat. You will want 4 pretzels per pan.

Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds.

Use a wire skimmer (aka spider) to remove it from the water – draining any excess water. I linked to the one I use in the recipe printable.

Place back onto the prepared pan and repeat with the remaining pretzels.

Once finished, whisk 1 egg with 1 tablespoon of water.

Brush each pretzel with the egg wash.

And sprinkle with a desired amount of pretzel salt.

Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.

To Make the Cheddar Cheese Sauce (Dip) You Will Need:
- butter
- unbleached all-purpose flour
- milk
- kosher salt
- sharp cheddar cheese
In a saucepan, melt 1 tablespoon butter over medium heat. Once melted, whisk in 1 tablespoon flour until smooth.

Slowly pour in 1 cup milk. Whisk until thickened.

Remove off of the heat and stir in a pinch of salt and 1 cup sharp cheddar cheese.

Whisk until smooth. Transfer to a bowl and serve immediately. It will thicken as it cools, so rewarm in the pan over low heat or in the microwave, stirring often.

For the Garlic Cream Cheese Dip:

Combine 8 ounces whipped cream cheese with 1 medium clove of grated garlic. Transfer to a bowl and top with sliced green onions.

And there you have it! Super soft and chewy salted soft pretzel and not one, but TWO cheese dips!

Prepare to fall in love.

How To Store Soft Pretzels:

Once cooled, store in an air-tight container at room temperature. Refrigerating may make them soggy and affect their flavor.

How Long Will Soft Pretzels Last?

If stored properly, they will last up to 4 days.

Can you Freeze Soft Pretzels?

Yes. Once cooled, store in an air-tight, freezer safe container for up to 3 months. Thaw at room temperature or using a microwave at 30 second intervals.

Enjoy! And if you give this Homemade Soft Pretzel and Cheese Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Homemade Soft Pretzels with Cheese Dip

These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

FOR THE PRETZELS:

1 tablespoon sugar

1½ cups warm water

2¼ teaspoon instant yeast, quick rise

4 cups bread flour

1 teaspoon fine salt

FOR THE BAKING SODA BATH:

10 cups water

1/4 cup baking soda

FOR THE TOPPING:

1 egg

1 tablespoon water

pretzel salt

MAKE THE PRETZELS:

Add sugar to the mixing bowl of your stand mixer and then pour in the warm water, stirring to combine. Add the instant yeast, stir and let it sit for 3 minutes to activate. The yeast mixture should be foamy.

Combine the salt to the bread flour and add to the frothy yeast mixture.

Fit your stand mixer with the dough hook and mix on low speed until the dough starts to come together. Then increase the speed to medium and mix for 6 minutes. Stop your mixer and shape the dough into a ball with your hands. Cover the bowl with a clean kitchen towel and let rise for 25 minutes.NOTE: Alternatively you can stir ingredients together by hand and then knead on a lightly floured surface for 5 to 8 minutes.

Move your oven rack to just above center and preheat your oven to 450°F (or 225°C).

MAKE THE BAKING SODA BATH:

Fill a shallow pot with 10 cups of water and add in 1/4 cup baking soda. Stir and bring to a boil.

Turn the dough out on to a very lightly floured surface and cut into 8 wedges. Roll and stretch each wedge of dough between your hands until it is a 24-inch rope. Shape the rope to over lap at the top. Like an upside down ribbon. Twist once and fold down over the bottom of the pretzel.

Place onto the prepared pans and repeat. You will want 4 pretzels per pan.

Once the baking soda bath is boiling, working with one at at time, carefully lower the pretzel into the water and set a timer for 30 seconds. Use a slotted spider (or large spoon) to remove it from the water – draining any excess water. Place back onto the prepared pan and repeat with the remaining pretzels.

BAKE THE PRETZELS:

Once finished, whisk 1 egg with 1 tablespoon of water. Brush each pretzel with the egg wash.

And sprinkle with a desired amount of pretzel salt.

Bake one batch at a time for 12 minutes. Remove and repeat with the second pan.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1pretzel, Calories: 250kcal, Carbohydrates: 48g, Protein: 10g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 20mg, Sodium: 1345mg, Potassium: 102mg, Fiber: 2g, Sugar: 2g, Vitamin A: 31IU, Vitamin C: 0.01mg, Calcium: 24mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks, Breads & Baked Goods

Cuisine: German
Yield: 8 servings

Easy Cheddar Cheese Sauce

A super simple cheese sauce for dipping or drizzling.

Prep Time: 4 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

1 tablespoon unsalted butter

1 tablespoon unbleached all-purpose flour

1 cup whole milk

1 cup sharp cheddar cheese, shredded

1 pinch kosher salt

In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour. Cook for 2 minutes, should be smooth.

Gradually whisk in the milk and simmer (uncovered) until thickened. Remove the pan off of the heat and add in cheese and a pinch of salt. Continue to stir until the cheese has melted and the sauce is smooth.

Serve immediately.

Store leftovers in an air-tight container in the fridge for up to 1 week. Reheat in microwave or sauce pan, stirring often until smooth and heated thoroughly.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1.5tablespoons, Calories: 92kcal, Carbohydrates: 2g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 109mg, Potassium: 58mg, Fiber: 0.03g, Sugar: 2g, Vitamin A: 235IU, Calcium: 138mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Appetizers & Snacks, Homemade Ingredients & Condiments

Cuisine: American
Yield: 8 servings

Garlic Cream Cheese Dip

An incredibly delicious yet simple garlicky cream cheese dip that is great for dipping breadsticks or pretzels in.

Prep Time: 5 minutes

Total Time: 5 minutes

8 ounces whipped cream cheese

1 small to medium clove of garlic, finely grated

1 green onions, sliced

Add whipped cream cheese to a medium mixing bowl. Using a microplane, grate in the clove of garlic. Stir to combine.

Transfer to a serving dish and top with sliced green onions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2tablespoons, Calories: 72kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 95mg, Potassium: 48mg, Fiber: 0.04g, Sugar: 1g, Vitamin A: 253IU, Vitamin C: 0.3mg, Calcium: 34mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Appetizers & Snacks, Homemade Ingredients & Condiments

Cuisine: American
This post may contain affiliate links.

Laurie McNamara

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October 30, 2024
Cinnamon Sugar Pretzels [+ Video] – Oh Sweet Basil
Cinnamon sugar pretzels are one of our all time favorite snacks or treats. Adults and kids cannot stay out of the bowl. Trust me!

Such a simple snack yet so hard to keep your hands out of. These cinnamon sugar pretzels with white chocolate drizzle are great for watching a movie or if Mom really needs a darn treat and they are a perfect snack for parties or for holiday food gifts!

Heaven knows you need at least one simple thing for a party so that you aren’t standing in the kitchen all day and night and during the party. This cinnamon pretzel recipe is your answer for a totally irresistible sweet and salty snack!

What Do I Need to Make Cinnamon Sugar Pretzels?

Have you all tried Dots pretzels? The original Dots are incredible, but I just tried the cinnamon sugar Dots recently and they are heavenly! In fact, they reminded me of this pretzel dessert recipe! You only need 4 ingredients to make this simple, yet irresistible treat…
- Canola Oil: helps the cinnamon sugar stick to the pretzels without changing any flavor
- Cinnamon Sugar: see section below for making your own
- Mini Pretzels: grab a bag of store bought small pretzel twists
- White Chocolate: melting wafers work great or white chocolate chips are fine too
The measurements for each ingredient can be found in the recipe card at the end of the post.

Recommended Equipment

How to Make Cinnamon Sugar Pretzels

This is an odd recipe as it’s oil that you’re going to stir into the pretzels and not melted butter and then use the microwave (no oven needed!!) to bake it all in there. It works. I promise, but it is a little weird to pour oil all over something you want to eat. Here is how it will go…
1. Combine the pretzels, canola oil and cinnamon sugar in a large glass bowl and toss until the cinnamon sugar coats all the pretzels.
2. Microwave for 2 minutes stirring every 30 seconds.
3. Pour the pretzels out onto a sheet pan and sprinkle with more cinnamon sugar mixture.
  
  PRO TIP: We like to add this little extra cinnamon sugar right before we drizzle the white chocolate, but don’t stress if you forget. They are wonderful either way.
4. Let the pretzels cool and air dry completely and then drizzle with melted white chocolate.
5. Let them air dry again and eat!
These instructions are all available in the recipe card down below. Keep scrolling for all the details!

Watch How These Pretzels are Made…

Are Pretzels Gluten-Free?

Not all pretzels are Gluten-Free. It depends on the brand. There are many Gluten-free choices, so just look for the Gluten-Free label. And since we use oil in this recipe, they are dairy free too!

How to Make Homemade Cinnamon Sugar

I tend to like my cinnamon sugar a little more cinnamon-y than others, but the beauty of it is that you control the ratio. Generally speaking, the recommended ratio of sugar to cinnamon is 1/4 cup sugar to 1 tablespoon cinnamon. You can scale up or scale down based on how much cinnamon sugar you need. Just place the ground cinnamon and granulated white sugar in a small bowl and whisk until thoroughly combined.

Variations and Substitutions

During the holidays you can easily change up the white chocolate with food coloring to make these even more festive. It’s so easy to do red and green, red, white, and blue, or even Easter colors! This makes a great snack for a baby shower too…pink or blue!

If you want to use butter instead of oil, you can definitely do that. I love how the focus of these pretzels is the cinnamon sugar flavor without butter, but using butter does add a rich delicious flavor.

Storage Tips

Store the cooled and dry pretzels in a ziploc bag or airtight container at room temperature. Press as much of the air out that you can. They will keep for about a week.

If you need a last minute and inexpensive snack recipe, then these cinnamon sugar pretzels are your answer! They are sweet, salty and crunchy which is everything you want in a snack you can eat by the handful!

More Snack Recipes to Eat by the Handful:
Servings: 16 ounces

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

Description

Cinnamon sugar pretzels are one of our all time favorite snacks or treats. Adults and kids cannot stay out of the bowl. Trust me!

Cook ModePrevent your screen from going dark

Mix the oil and cinnamon sugar together and toss pretzels in it.

2/3 Cup Canola Oil, 1/3 Cup Cinnamon Sugar, 1 Bag Mini Pretzels

Microwave on high for 2 min stirring every 30 seconds until oil is absorbed (sometimes this takes longer and sometimes a little less time).

Lay out on a cookie sheet and sprinkle with more cinnamon sugar.

Extra Cinnamon Sugar

Let air dry completely and drizzle with white chocolate.

4 oz White Chocolate

Let air dry again and serve!

Store in an airtight container.

Serving: 10pretzelsCalories: 180kcalCarbohydrates: 20gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 1mgSodium: 29mgFiber: 1gSugar: 17g

Author: Sweet Basil

Course: Over 400 Baby Shower Food Ideas that Taste Amazing
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If you love churros and you love snacking then these churro style pretzels are your new best friend.

Have you ever seen that bag of pretzel snappers at Costco? They are so addicting and now you can make them from home!

It’s never a bad thing to go pumpkin spice, right?
Sweet Basil

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December 30, 2023
Reindeer Muddy Buddies Christmas Snack Mix Recipe – Oh Sweet Basil
An easy and delicious Reindeer Muddy Buddies Christmas snack mix that is perfect for the holidays! This snack mix is filled with muddy buddies, pretzels, M&Ms, and peanut butter cups!

I know, we already have a muddy buddies recipe and we already have a 5 minute Christmas snack mix but whenever I go to parties and like a certain combination in a snack mix I want to make it at home.

There’s nothing I love more than a quick and easy snack mix that the kids can make with me.

Any chance we’ve got to get together over something delicious is kind of a big deal these days. With three kids it’s busy, but since our three are totally different ages and not at all on the same playing level little traditions like making snack mixes is the perfect way for them to connect.

How to Make This Christmas Snack Mix
1. Make the Muddy Buddies
Prepare our best muddy buddies recipe and allow them to cool completely.

2. Combine the Ingredients

In a large bowl, combine the muddy buddies, pretzels, m&ms and peanut butter cups.

3. Toss everything together and store in a sealed container.

Christmas Snack Mix Storage Tips

Storage is key in any snack mix. It allows you to make it early enough that you can spread out the holiday busyness!
- Store this Muddy Buddies Snack Mix in an airtight container at room temperature for up to 1 week.
Oh Sweet Basil Pro Tip!
- You can freeze any leftover snack mix in an airtight container/bag for up to 2 months; thaw at room temperature and munch away!
Variation ideas for Snack Mixes
- Replace some of the pretzels with popped plain popcorn
- A white chocolate or milk chocolate drizzle with sprinkles is always fun!
- Use chocolate covered pretzels instead of plain pretzels
- Add in mini marshmallows (marshmallows will not keep)
- Throw in peanuts or cashews
Gather your kiddos of all ages in the kitchen and make this Christmas snack mix! We love to put some in cellophane bags and deliver them to friends in the neighborhood.

More Holiday Snack Mixes:
Servings: 8

Prep Time: 15 minutes

Description

A classic christmas snack mix filled with pretzels, muddy buddies, m&ms, and peanut butter cups!

Cook ModePrevent your screen from going dark

Prepare the Muddy Buddies and allow to cool.

Pour the muddy buddies, pretzels, peanut butter cups and m&ms together in a bowl.

Enjoy!

You can freeze any leftover snack mix in an airtight container/bag for up to 2 months; thaw at room temperature and munch away!

Serving: 1CupCalories: 496kcalCarbohydrates: 65gProtein: 8gFat: 24gSaturated Fat: 10gCholesterol: 16mgSodium: 173mgPotassium: 157mgFiber: 2gSugar: 60gVitamin A: 207IUVitamin C: 1mgCalcium: 51mgIron: 1mg

Author: Sweet Basil

Course: 100+ Crazy Delicious Easy Snack Recipes

Cuisine: American
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December 18, 2023
Addicting Christmas M&M Pretzel Hugs – Oh Sweet Basil
Mmmm, salty, crisp mini pretzels topped off with soft and silky chocolates with an M&M on top! These Christmas M&M pretzel hugs are the most addicting Christmas snack!

It’s one of those non-recipes so I know you don’t technically need a recipe card for our Christmas M&M Pretzel Hugs but it might come in handy.

You see, every year our teenager sets out to make little chocolate pretzels and every year I cannot remember what I set the oven to. So, yes, they are easy and take no instruction at all, but then again, if you’re losing your marbles like I am….

The best part about this Christmas Party Snack is that you can use whatever you’d like:
- Regular Kisses
- Hugs
- Candy Cane Kisses
- Cookies and Creme Kisses
How to Make M&M Pretzel Hugs
1. Line a baking sheet with a silpat or parchment paper in case any chocolate melts through the pretzels. (PS I cannot live without my silpats. I have more than I can count and they are life changing in cookie making especially.)
2. Place pretzels in lines and top each with a Hershey’s Hug.
3. Heat the oven and place the pan in the oven for a few minutes.
4. Once the chocolate is shiny but still has a little consistency pull them out and quickly top with an m&m
5. Allow to set up completely before eating.
How to Store Pretzel Hugs

Store cooled and hard pretzel hug snacks in an airtight container for up to 1 week. Refrigeration can soften the pretzels so it’s not recommended.

Oh Sweet Basil Pro Tip!

Make sure you test the chocolate before you pull them from the oven as sometimes only the tip of the chocolate has melted and the m&m is standing too high.

Gently press the m&m onto a chocolate with the oven open and if it presses the chocolate down into a soft mound without totally making a puddle you’re ready to go!

To Correct a Problem

If the chocolate is too melted let them stand in a cool place to start to solidify again before pressing in the chocolate.

Are Pretzels Gluten Free?

Pretzels are not gluten free unless you buy the gluten free pretzels.

Are Pretzels Dairy Free?

Pretzels are almost always dairy free but it’s best to double check the packaging just in case.

Are Pretzels Healthy?

Pretzels are a salty-carb. Not really a healthy snack as they are not full of many vitamins and minerals.

That being said, if you’re trying to decide between pretzels or chips, yes, go pretzels.

Are Hershey Hugs Chocolate?

Hershey’s hugs are made with chocolate and white chocolate so it’s not a pure, good quality chocolate like some others, but it’s still a chocolate candy.

What Is The Difference Between Hershey Hugs and Kisses?

A Hershey’s hug has both white and milk chocolate and it’s swirled like the two are giving each other a hug. Awwwwww.

What says Merry Christmas more than a kiss or hug? Put that sweet kiss or hug on a pretzel with an M&M on top and you have Christmas M&M pretzel hugs that are irresistible!

More Christmas Snacks
Servings: 16

Prep Time: 10 minutes

Cook Time: 4 minutes

Description

Mmmm, salty, crisp mini pretzels topped off with soft and silky chocolates with an M&M on top!

Cook ModePrevent your screen from going dark

Preheat the oven to 200 degrees.

Place a kiss on each pretzel on a parchment lined baking sheet.

Bake for 4 minutes or until the chocolate is shiny and can be pressed with an m&m without completely standing but not melting all over either.

Allow to set completely in a cool, dry place.

Refrigeration can soften the pretzels so it’s not recommended. Store in an airtight container at room temperature.

Serving: 1gCalories: 101kcalCarbohydrates: 21gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 336mgPotassium: 36mgFiber: 1gSugar: 1gCalcium: 5mgIron: 1mg

Author: Sweet Basil

Course: Snack

Cuisine: American
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Sweet Basil

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December 17, 2023
Strawberry Pretzel Salad
Strawberry Pretzel Salad really isn’t a salad at all; it is an easy make-ahead dessert recipe.

A buttery pretzel crust topped is topped with a cheesecake-like layer, and strawberry topping.

This dish has everything: sweet, salty, creamy, and tangy.

Ingredients for Strawberry Pretzel Salad

This old-fashioned treat is called pretzel “salad,” but really it’s a layered dessert, perfect to serve for Thanksgiving dinner or at Christmas.
- Crust: crushed salted pretzels, butter, sugar
- Creamy Filling: a cheesecake-like layer made with cream cheese, sugar, and whipped topping (such as Cool Whip)
- Strawberry Topping: strawberry gelatin, sliced fresh strawberries
You can use frozen strawberries if you can’t find fresh ones (thaw and drain first). You could also substitute or add other fresh fruit. Change up the flavor with raspberries and raspberry Jell-O or peaches and orange Jell-o.

How to Make Strawberry Pretzel Salad

This strawberry pretzel salad recipe comes together in three easy steps. Be sure to chill each step between so they set.
1. Crust: Combine the crust ingredients and press into the bottom of a baking dish (per the recipe below).
2. Creamy Filling: Whip cream cheese and sugar, and fold in whipped topping. Spread over the pretzel layer and refrigerate until firm.
3. Strawberry Topping: Combine strawberry jello and water with strawberries and pour over the creamy layer.
4. Refrigerate overnight. When ready to enjoy, cut into squares and serve!
Tips for a Perfect Dessert
- Cool layers: Allow each layer to cool/chill before adding the next layer.
- Protect the crust: Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
- Cool Jello: Allow the Jell-O to cool down to room temperature before pouring on the fresh strawberries so the heat doesn’t wilt them.
- Use whipped topping: Whipped topping is a more stable ingredient that sets more firmly. Whipped cream can ‘weep’.
- Frozen berries: Thaw and drain frozen strawberries if using.
To Make Pretzel Salad Ahead of Time

Strawberry pretzel salad is best when made at least half a day in advance (making it a great dessert or potluck dish).

It needs a minimum of 4 hours to set up, or preferably longer. It will keep for up to 3 days in the refrigerator.

This dessert does not freeze well.

More Sweet Salads

(that aren’t really salads at all!)

Did you make this Strawberry Pretzel Salad? Leave us a rating and a comment below!
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Strawberry Pretzel Salad

Strawberry Pretzel Salad is a family favorite. This easy make-ahead dessert is a delicious combo of sweet and salty, creamy and crunchy!

Prep Time 20 minutes

Cook Time 15 minutes

Chill Time 6 hours

Total Time 6 hours 35 minutes

Preheat oven to 375°F.

Combine crushed pretzels, melted butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake 10 minutes and cool completely.

In a medium bowl, mix cream cheese and sugar with a hand mixer on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour.

In a large mixing bowl stir Jell-O and boiling water until jello is dissolved. Allow mixture to sit at room temperature until completely cooled.

Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.

Refrigerate until firmly set, at least 4-6 hours or overnight.

Do not follow the instructions on the Jell-o box. Ensure the Jell-o is the larger 6 oz size box.
The pretzels are crushed first and then measured. Use a food processor or a rolling pin to crush the pretzels.
For easy removal from the pan, the dish can be lined with parchment paper.

Calories: 244 | Carbohydrates: 34g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 274mg | Potassium: 94mg | Fiber: 1g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 28.2mg | Calcium: 15mg | Iron: 0.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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November 9, 2023
Raspberry Pretzel Jello Salad – Oh Sweet Basil
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.

Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.

I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries?

If you had to pick would you go strawberry or raspberry?

Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉

Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?

Ingredients Needed for Raspberry Pretzel Salad

Here is your grocery list for each of the three layers of this salad:

Pretzel Layer
- Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
- Butter: helps bind the crust together and adds rich yummy flavor
- Brown Sugar: adds flavor and sweetness
- Sugar: adds more sweetness
Cream Layer
- Sugar: adds sweetness to the creamy layer
- Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
- Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
- Raspberry Jello: you will follow the instructions on the Jello box to make this layer
- Water: used to make the Jello
- Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.

How to Make Raspberry Pretzel Salad

The steps for making this recipe are simple. Here they are broken down by layer:

Pretzel Layer
- Preheat oven.
- Combine all the ingredients well.
- Press into baking dish.
- Bake and let cool completely.
Cream Layer
- Beat the sugar and cream cheese together.
- Fold in Cool Whip.
- Spread over cooled pretzel layer.
Jello Layer
- Mix the jello powder and boiling water until the powder is dissolved.
- Stir in the raspberries.
- Put in fridge and let it cool.
- Pour over the cream layer.
- Refrigerate until firm (3-4 hours)
All the details for making this salad can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.

Where Does Pretzel Salad Come From?

From my research, it appears that pretzel Jello salad comes from the South. In 1963, Jello published a cookbook that contained a recipe for pretzel Jello salad so many people believe that is where it started. I’ve also seen Midwesterner claiming it as their own. I suppose it doesn’t matter when all is said and done! It just needs to be made and eaten!

Tips for Making Raspberry Pretzel Salad

There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
- Measure the 2 cups of pretzels whole before chopping them up.
- Chop the pretzels on a cutting board with a sharp knife.
  
  PRO TIP: You could also use a blender or food processor but you want crushed pretzels not powder pretzels. Another option would be to put all the pretzels in a ziploc bag and then use a rolling pin to crush them.
- Spread the cream cheese mixture all the way to the sides of the pan so it seals the crust and protects it from the jello layer.
- Dissolve the jello as the directions state for this recipe. Don’t follow the directions on the box of jello.
- Make sure the cream cheese is at room temperature. That will help the cream layer be smooth.
- Cooling the Jello in the fridge will bring the temperature down. Putting hot liquid on the cream layer will crack that layer and ruin the salad. It is critical to chill the dish in the fridge for at least 4 hours. Ideally, I prefer to chill it overnight.
Are Raspberries Good For You?

Raspberries are low in calories and high in fiber, vitamins, minerals and antioxidants.

Can I Use Frozen Raspberries?

Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.

Can I Substitute the Cool Whip?

I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.

How Long Will Jello Salad Keep?

Jello salad will keep for 5-7 days in the refrigerator. Cover well before storing Jello salad.

Can You Make Jello Salad Ahead?

Jello Salad can be made 2-3 days in advance. Cover the salad and store it in the refrigerator until ready to serve.

What to Eat with Jello Salad?

For some reason, I always think of jello salad as being a side for a summer BBQ potlucks, but it can totally be made all year round. Here are few ideas for main dishes (BBQ and non BBQ):

It goes great with just about any main dish!

Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!

More Jello Recipes You’ll Love:
Servings: 12

Prep Time: 25 minutes

Refrigerate: 4 hours

Total Time: 4 hours 25 minutes

Description

Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.

Cook ModePrevent your screen from going dark

Pretzel Layer

Preheat oven to 350 degrees.

Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.

2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar

Press into a 9×13” baking dish

Bake for 6-7 minutes and then cool completely.

Cream Layer

Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.

1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip

Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.

Jello Layer

Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.

1 Box Raspberry Jello, 2 Cups Water, 4 Cups Raspberries

Place in the fridge to cool for 15 minutes.

Pour over the cream cheese and refrigerate until firm, about 3-4 hours.

Cover left overs and store in refrigerator.

Serving: 1CupCalories: 643kcalCarbohydrates: 110gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 54mgSodium: 322mgPotassium: 1138mgFiber: 9gSugar: 81gVitamin A: 620IUVitamin C: 964mgCalcium: 63mgIron: 18mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over

Cuisine: American
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Sweet Basil

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November 9, 2023