NO BAKE NUTELLA PRETZEL BARS
These No Bake Nutella Pretzel Bars are going to be your new favorite dessert bars! Nutella and pretzels are the star of the show, giving you an awesome sweet & salty combo. Plus, they only use 5 ingredients!
Provided by Lindsay
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- 1. Line a 9×13 pan with parchment paper or aluminum foil that extends up the sides of the pan.
- 2. Mix together chocolate hazelnut spread and butter in a large bowl until smooth.
- 3. Add powdered sugar and mix until well combined.
- 4. Add 2 tbsp of water, if needed, to help mixture come together.
- 5. Carefully stir in crushed pretzels.
- 6. Press mixture into the bottom of the 9×13 pan.
- 7. Melt chocolate candiquick and spread evenly over mixture.
- 8. Working quickly so that the chocolate doesn't harden, press pretzels into the top of the chocolate.
- 9. Once chocolate has hardened, use the parchment paper/aluminum foil to lift out of the pan. Cut into bars.
Nutrition Facts : ServingSize 1 Bar, Calories 281 calories, Sugar 19.9 g, Sodium 66.8 mg, Fat 17 g, SaturatedFat 12.4 g, TransFat 0.2 g, Carbohydrate 29.6 g, Fiber 3.3 g, Protein 3.4 g, Cholesterol 14.9 mg
PRETZEL NUTELLA ICE CREAM BITES
AMAZING!!!!! Only one-word can describe these wonderful treats. These are great for any treat after dinner or any party. You will want to make plenty. You can even make up several and freeze for a late night snack. Note: I borrowed this picture will update with mine later.
Provided by Missy Wimpelberg @MWimpelberg
Categories Ice Cream & Ices
Number Of Ingredients 4
Steps:
- Place a sheet of wax paper on a small freezer-safe plate or pan. Place about a dozen pretzels on the wax paper. You'll want to work in smallish batches, around 12, because the ice cream melts quickly. Smear some Nutella on a small amount of pretzels. Top with about a teaspoon of ice cream and place another pretzel on top
- Freeze for about an hour, or until they're solid. Again, working in small batches (and quickly) smear a little Nutella on one end and dip in crushed hazelnuts. You may want to return these to the freezer for a while to re-harden them. Or you can eat them right away.
- Please note: If you plan on making these and saving them, transfer them to a freezer bag so they don't end up tasting like the inside of your fridge.
QUICK AND EASY PRETZEL BITES WITH NUTELLA® DIPPING SAUCE
Very quick and easy pretzel bites with two dipping sauces. This came together kind of by accident when the kids wanted a snack after school. We have made homemade pretzels before and I have to admit that was a little time consuming. The trick with this shortcut is the baking soda water bath. I love Nutella®. Enjoy!
Provided by tcasa
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
- Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.
Nutrition Facts : Calories 531.8 calories, Carbohydrate 68.6 g, Cholesterol 21.9 mg, Fat 23.5 g, Fiber 1.6 g, Protein 13.1 g, SaturatedFat 5.8 g, Sodium 7001.8 mg, Sugar 34.6 g
PRETZEL ICE CREAM
Provided by Christina Tosi
Categories Ice Cream Machine Cheese Dairy Dessert Kid-Friendly Frozen Dessert Cream Cheese Birthday Peanut Free Tree Nut Free Soy Free Small Plates
Yield makes about 700 g (1 quart )
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 300°F.
- 2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
- 3. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
- 4. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
- 5. Bloom the gelatin (see note below).
- 6. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
- 7. Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
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