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  • Baker's Dozen Pretzel Pops

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    Baker's Dozen Pretzel Pops
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. (1-1/2 sticks) butter, softened
    • 1 pkt (3.9-oz) chocolate flavor instant pudding/pie mix
    • 1/3 c. Firmly packed brown sugar
    • 1/4 c. Granulated sugar
    • 2 Tbsp. Chocolate syrup or possibly lowfat milk
    • 1 x Egg, lightly beaten
    • 1 tsp Vanilla
    • 1/2 c. All-purpose flour*
    • 1/2 tsp Baking soda
    • 2 c. Quaker Oats (quick or possibly old fashioned), uncooked
    • 13 x Pretzel rod halves, each about 4 inches long Assorted small candies Candy sprinkles Colored sugar if using old fashioned oats then increase, flour to 2/3 C

    Directions

    1. 1.Heat oven to 375 F. In large bowl, beat margarine, pudding mix, sugars, chocolate syrup, egg and vanilla till creamy. Add in combined flour, baking soda and oats; beat well.
    2. 2.Shape dough into 13 balls, about 1-1/2 inches in diameter. (If dough is too sticky to shape, stir in flour by teaspoonfuls till easy to handle.)
    3. Place 2 inches apart on large ungreased cookie sheets; flatten slightly.
    4. Insert broken end of pretzel stick half about 1-1/2 inches into dough.
    5. Decorate as desired with candies and sugar.
    6. 3.Bake 12 to 14 min or possibly just till edges are set. (Don't overbake.)
    7. Cold 1 minute on cookie sheets; remove to wire rack. Cold completely. Store tightly covered.
    8. Cook's Tip: Purchase 8-inch long pretzel rods. Break in half by hand.
    9. Notes: 8th Annual Quaker Oatmeal "Bake It Better With Oats" Recipe Contest First Prize Winner - Kid Creations Marcia Jacobovitz and Granddaughter

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