baker's dozen pretzel pops

Categories
Bnr
List
Yield
13 Servings
MeasureIngredient
¾ cup (1-1/2 sticks) butter; softened
1 pack (3.9-ounce) chocolate flavor instant pudding/pie mix
⅓ cup Firmly packed brown sugar
¼ cup Granulated sugar
2 tablespoons Chocolate syrup or milk
Egg; lightly beaten
1 teaspoon Vanilla
½ cup All-purpose flour*
½ teaspoon Baking soda
2 cups Quaker OatsŪ (quick or old fashioned); uncooked
13  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

1.Heat oven to 375øF. In large bowl, beat margarine, pudding mix, sugars, chocolate syrup, egg and vanilla until creamy. Add combined flour, baking soda and oats; beat well.

2.Shape dough into 13 balls, about 1-½ inches in diameter. (If dough is too sticky to shape, stir in flour by teaspoonfuls until easy to handle.) Place 2 inches apart on large ungreased cookie sheets; flatten slightly.

Insert broken end of pretzel stick half about 1-½ inches into dough.

Decorate as desired with candies and sugar.

3.Bake 12 to 14 minutes or just until edges are set. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Cook's Tip: Purchase 8-inch long pretzel rods. Break in half by hand.

Notes: 8th Annual Quaker Oatmeal® "Bake It Better With Oats" Recipe Contest First Prize Winner - Kid Creations Marcia Jacobovitz and Granddaughter Kelly Cedar Grove, New Jersey

Recipe by: Quaker Oats®

Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998

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