Holiday Prezel Treats
Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!)
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  1. ngredients
  2. Bite-size, waffle-shaped pretzels
  3. Hershey’s Kiss or Hershey’s Hug
  4. M&M’s candy
  1. Instructions
  2. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper,then top each pretzel with an unwrapped Hershey’s Kiss or Hershey’s Hug.
  3. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M’s candy into the center of each Kiss.
  4. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear
  5. plastic bags and tie on colorful ribbons.
Holiday Cottage
White Chocolate covered Pretzels
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  1. 6 (1 ounce) squares white chocolate
  2. 1 (15 ounce) package mini twist pretzels
  3. 1/4 cup red and green candy sprinkles (optional)
  1. Melt white chocolate in the top of a double boiler, stirring constantly.
  2. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
  3. Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.
Holiday Cottage
Candy Cane Blossom Cookies
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  1. 1 bag Hershey’s Kisses brand Candy Cane Kisses
  2. 1/2 cup butter, softened
  3. 1 cup granulated sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 1 egg
  6. 2 cups all purpose flour
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon baking soda
  9. 2 tablespoons milk
  10. Red and Green colored sugar
  1. Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
  2. Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
  3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
  4. Bake 8 – 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.
  5. Note: A couple tips, don’t roll them too large and make sure your butter is not too soft or warm. If your dough is too sticky, just add up to 1/2 cup more flour.
Holiday Cottage