minutes, turning | 1/3 cup mashed ripe banana |
once. Remove with slotted spoon to paper towels; | 1/3 cup semisweet chocolate chips, melted |
let stand a few seconds, then place 1/2 inch apart |
|
on cookie sheet. |
|
4. Beat 1 tablespoon water and the egg white; |
|
brush over pretzels. Sprinkle lightly with coarse |
|
salt. |
|
Bake 20 to 24 minutes or until light golden |
|
brown. Remove from cookie sheet. Cool on |
|
wire rack. |
|
15 pretzels. |
|
Garlic Butter
Mix:
1/4 cup margarine or butter, softened 1/8 teaspoon garlic powder
Herb-Cheese Butter
Mix:
1/4 cup margarine or butter, softened 1 tablespoon grated Parmesan cheese 1 teaspoon chopped fresh parsley 1/4 teaspoon dried oregano leaves Dash of garlic salt
Italian Herb Butter
Mix:
1/4 cup margarine or butter, softened 1/2 teaspoon Italian seasoning Dash of salt
Choco-Banana Spread
Mix:
54
