Saturday, December 18, 2010

Pretzel S'mores

My S'mores -- Messy, Not Elegant, but Crowd Pleasers
You may be asking yourself, "Isn't she going to blog about the craft and business of writing?"  Yes. Later. I write in the mornings and, from Thanksgiving to New Year's Day, I spend a lot of time happily baking and cooking which to me is the Anti-Writing. I guess it's not really the opposite of writing but it's more of a complement to it. Still creative, but in a different way. There was a brief period in my young adult years when I considered going to culinary school.  I've been cooking and baking since I was a little kid--the same time I started writing. I share a passion for each.

So, on to Pretzel S'mores. An easy and messy recipe with a completely addictive result. I love the combination of salty and sweet.

I've obtained some of my favorite recipes from the backs of boxes and bags of sugar, flour, chocolate chips, etc. and from product ads. I saw this recipe for Pretzel S'mores in a Rold Gold Pretzel ad. I looked on the Net for the recipe and couldn't find it. It wasn't even on the Rold Gold site.  What's up, Frito-Lay marketing geniuses?  I'll help you out.  Here it is, as printed with my notes:

ROLD GOLD Pretzel S'mores

Break apart a 16 oz. semisweet chocolate bar. (I used a bag of semi-sweet chocolate chips.) Set some aside for grating over finished s'mores. (Unnecessary. See my later comment.) 

Place chocolate in a microwave-safe bowl and heat until melted and smooth, stirring every 30 seconds.

Cover cookie sheet with parchment or wax paper and lay out 20 ROLD GOLD Classic Style Tiny Twists Pretzels.  (There was plenty of chocolate for more than 20 pretzels. Fill the pan.)

The Gorgeous Photo from the Ad. Mine Did Not Look Like This.
Place melted chocolate in a piping bag (what I did) or create your own by placing chocolate in a small plastic bag and snipping off one corner (Might try this next time because cleaning the chocolate from the piping bag was a mess).

Fill pretzel opening with melted chocolate and allow to cool. (I didn't completely fill holes.)

Once cool, place 2 teaspoons of marshmallow creme on each chocolate-filled pretzel and top with a pretzel, pressing gently.  (I was barely able to fit a generous teaspoon of the creme on top. It squishes out.)

Grate extra chocolate over finished Pretzel S'mores and enjoy. (Grating chocolate on top is an extra unnecessary step IMHO and rather like gilding a lily, but whatever.)

I recommend putting them together right before serving. They start to melt almost immediately, the tops sliding to one side. I put them in the fridge which helps. Don't know what freezing would do to them.  They were fine after being refrigerated overnight. Before serving, I set each one on a small piece of wax paper because they stick to the serving plate.  We had a couple of friends over and they were a big hit, especially with the guys. I put the leftovers back into the fridge and they didn't hold up after a second day.

I would make this recipe again.

Bon appetit!


  1. Dianne,next Julia Child, what a fun recipe. But it was the beef bourguignon that made my mouth water. Happy Holidays!!! Ginny

  2. Thanks, Ginny! Hope your holidays were spectacular and delicious!