Katie´s Pretzel Wreaths

Dipped pretzels are laced with red in a treat almost too pretty to eat.

  • prep time 45 min
  • total time 60 min
  • ingredients 3
  • servings 6

Ingredients

3/4
cup white vanilla chips or 5 oz. vanilla-flavored candy coating
72
miniature pretzels twists
6
(24-inch) pieces red string licorice
  • 1 Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly.
  • 2 Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips. Place dipped pretzel back into circle formation. Continue with remainingpretzels in circle.
  • 3 To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels.
  • 4 Repeat to make 5 additional wreaths. Refrigerate wreaths 15 minutes or until coating is firm.
  • 5 Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends.
  • 6 1. MICROWAVE DIRECTIONS: Line 2 cookie sheets with waxed paper. Place vanilla chips in 2-cup microwave-safe measuring cup. 2. Microwave on MEDIUM for 2 to 3 minutes or until melted, stirring once halfway through cooking. Stir until smooth. Continue as directed above.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Wreath
    Calories
    280
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    4mg
    4%;
    Sodium
    400mg
    400%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    1g
    1%
      Sugars
    30g
    30%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    6%;
    Exchanges:
    1 Starch; 2 Fruit; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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