I couldn’t wait for the Holiday Pretzel Crisps to come out so I made these today.
Pretzel Crisp Toffee Candy
1 7.2 oz bag Original Pretzel Crisps
1 c unsalted butter (2 sticks)
1 c brown sugar
1 c chocolate chips
1 c crushed pecans
Preheat oven to 400. line a baking sheet with a silpat or spray with cooking spray
Lay Pretzel Crisps evenly on the pan.
Melt butter in a small sauce pan with the brown sugar over med high heat
Bring to a boil and boil over med heat for 3 minutes
Pour over Pretzel Crisps and bake for 5 minutes
Remove from oven and scatter chocolate chips and nuts over the top while still warm, slightly pressing them down with a rubber spatula to help them stick.
Refrigerate baking sheet for at least 2 hours or until candy is hard.Break into pieces. Store in an airtight container.
** Other additions, chopped peppermint candy, toasted coconut, chopped peanuts, peanut butter chips, mini M and M’s
I love figs, I didn’t used to. I thought all figs tasted like Fig Newtons. Then I tried a fresh fig, delicious, juicy and just the right amount of sweetness to be the perfect accompaniment to any kind of cheese. Unfortunately they are hard to find around here so when I do I buy some. I found them at Fresh Market the other day and made this delicious appetizer. I would also be great with a salad for a light, vegetarian dinner or lunch.
1 loaf French Bread
6 figs sliced into 1/4 ‘ pieces
1 c crumbled goat cheese
1/3 c pistachios crushed
2-3 T olive oil
2 T honey
Preheat the oven to 400 degrees, slice the bread in half horizontally. Place on a baking sheet and drizzle or brush with olive oil, sprinkle on the goat cheese and then place the figs on top and sprinkle with pistachios. Place in the oven and bake for about 10 minutes 0r until cheese starts to melt. remove from oven and drizzle with honey. Cut into slices for appetizers or halves for meal portions.