White Chocolate Marshmallow Pops

I volunteered to bring treats for my daughter's Halloween party at school yesterday, and these were a huge hit! Just change up the sprinkles to make a festive treat for any holiday throughout the year. I have a feeling I'll be making these again at Christmas!

White Chocolate Marshmallow Pops
Yield: 4 dozen

Ingredients

• 48 braided pretzel twists*
• 48 large marshmallows
• 24 oz package white almond bark
• holiday sprinkles

*Braided pretzels twists are preferred since they are sturdier than pretzel sticks, but less bulky than pretzel rods. They're right in that sweet spot!

Directions

1. Push one pretzel through the center of each marshmallow until it just reaches the other end of the marshmallow but doesn't quite go through the other side.
2. Line kitchen counter with parchment paper.
3. Heat almond bark according to package directions.
4. Dip each marshmallow into almond bark. (Make sure to cover up to the point where the pretzel is inserted into the marshmallow; this will help "glue" them together!)
5. Immediately decorate with sprinkles, then stand up on parchment paper to dry.
6. Once almond bark is set, store pops in airtight container at room temperature.

Pretzel M&M Kisses

My daughter's Christmas party for gymnastics was yesterday, so I made these simple, festive treats for her to share with her teammates! Unfortunately, instead of attending the party, she and I made a trip to urgent care where she was diagnosed with strep throat. Not the way either of us envisioned the weekend going, but now she and her siblings have all these sweet and salty snacks to enjoy themselves. (Just because *I* have to eat dairy/gluten free doesn't mean that my kids have to suffer, too!)

Pretzel M&M Kisses
Yield: as many/few as you like!

Ingredients

• twist pretzels
• milk chocolate Hershey's Kisses
• milk chocolate M&Ms

Directions

1. Preheat oven to 200°F.
2. Line baking sheet(s) with parchment paper.
3. Place pretzels on lined baking sheet and top each with Hershey's Kiss.
4. Cook for 3 minutes, until chocolate looks shiny.
5. Press M&M into center of each Hershey's Kiss.
6. Cool on pan until chocolate sets back up.
7. Store in airtight container at room temperature (if there are any left!).

Recipe adapted from Shell's Kitchen.

Strawberry Pretzel Salad

Salad or Dessert? I'm not sure why this dish is called a salad because it is not healthy like a salad, but it is decadent like a dessert! The sweet, creamy middle layer paired with the strawberry-filled Jello on top complements the crunchy, buttery pretzel crust perfectly. That sweet and salty flavor combination will keep you coming back for more!

Strawberry Pretzel Salad
Yield: 9x13 pan

Ingredients
Bottom Layer:
 2 cups crushed gluten free pretzels
 4 1/2 Tbsp white sugar
 1/2 cup butter, melted

Middle Layer:
 1 cup white sugar
 2 (8 oz) packages cream cheese, softened
 1/2 cup sour cream

Top Layer:
 6 oz package strawberry Jello
 2 cups boiling water
 16 oz package frozen strawberries, chopped

Directions
1. Make Bottom Layer: Preheat oven to 350°F. Mix together pretzels, sugar, and melted butter. Press into bottom of greased 9x13 pan. Bake 10 minutes, or until lightly toasted. Cool completely.
2. Make Middle Layer: Beat sugar and cream cheese until smooth. Mix in sour cream. Spread evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Make Top Layer: Stir together Jello and boiling water. Mix in frozen strawberries. Stir until thawed. Carefully pour over cream cheese layer in pan. Refrigerate at least 1 hour, until Jello is set.

Notes
• Variation: Use 6 oz package orange Jello and 2 (11 oz) cans of mandarin oranges, drained, in place of strawberry ingredients in top layer.

White Ambrosia {Snack Mix}

This is one of my mom's tried-and-true recipes that dates back to my childhood! In those days, we weren't concerned with gluten so the original recipe called for Golden Grahams and Crispix. I've experimented with different gluten free options to achieve a similar sweetness and texture that those two cereals brought to the mix. Feel free to customize the recipe by changing up the proportions to accommodate your own cereal and taste preferences!

White Ambrosia {Snack Mix}
Yield: serving size varies

Ingredients
24 oz package white almond bark
4 cups Honey Nut Cheerios
3 cups Rice Chex
2 cups gluten free pretzels (I use twist shape)
2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
11.4 oz bag M&M’s milk chocolate candies*

Directions
1. Line two baking sheets with parchment or wax paper; set aside.
2. Put almond bark in glass bowl and follow melting directions on package. Once completely melted and smooth, add cereals and pretzels to bowl. Gently stir to evenly coat. (Be careful not to crush the Chex cereal!)
3. Add M&M’s and gently stir to evenly distribute.
4. Pour and/or scoop mixture onto lined baking sheets. Let mixture cool for about 1 hour. Once almond bark has set up (i.e. hardened - it will lose its shiny appearance), break mixture into smaller pieces and store in airtight container(s) at room temperature.

Notes
* Holiday-colored candies make this the perfect gift for teachers, coaches, neighbors, or anyone else you want to acknowledge!
* Feel free to substitute a different variety of M&M's for the milk chocolate candies. Choose whichever flavor is your favorite: peanut, caramel, almond, peanut butter, mint, candy corn, etc.

Chocolate and Caramel Pretzel Bars

This no-bake sweet and salty treat tastes like a homemade candy bar! Perfect for the holidays or just for everyday snacking. Enjoy!

Chocolate and Caramel Pretzel Bars
Yield: variable

Ingredients
2 cups milk chocolate chips, divided
8 oz bag gluten free pretzels*
11 oz bag caramel bits
2 Tbsp milk
1 cup M&M’s minis milk chocolate baking bits

Directions
1. Line large, rimmed baking sheet with parchment paper.
2. Melt 1 cup chocolate chips in microwave (on low heat, stirring every 15 seconds) until smooth. Spread chocolate evenly over parchment. Immediately add pretzel twists over top (it's ok if they overlap!) and gently press pretzels into chocolate.
3. Add caramel bits to microwave safe bowl with milk and melt according to package instructions (on high for 2 minutes). Stir well and drizzle melted caramel over top of pretzels.
4. Melt remaining 1 cup chocolate chips in microwave. Pour over caramel layer and spread with spatula for even distribution. Immediately sprinkle with M&M’s.
5. Refrigerate until hardened. Break or cut into pieces. Store in refrigerator.

*If you have an Aldi nearby, I highly recommend their liveGfree store brand pretzels! Not only do they taste great, but they are far less expensive than the gluten free pretzels I have seen at any other store.

Recipe adapted from Tastes Better from Scratch.