• ½ cup butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1¼ cups all purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons cocoa powder
  • 1¾ cups crushed Pretzel Crisps
  • 6 tablespoons melted butter
  • ½ recipe of homemade caramel sauce (link in post)
  1. Preheat oven to 350F. Spray an 8×8 glass or light metal casserole dish with non-stick cooking spray, and set aside.
  2. Crush Pretzel Crisps however you like. You can use a food processor, or you can place them in a ziploc back and relieve a little stress with the smooth side of a meat tenderizer. I like to crush the pretzels in two parts, making one part almost a powder, while keeping some small pieces in the other part. This’ll help the crust stick together.
  3. Combine melted butter with pretzels and press into the bottom of baking dish. Press evenly into the bottom. If pretzels seem loose, drizzle a bit of extra melted butter.
  4. In a bowl, beat together ½ cup of butter with sugar until fluffy.
  5. Add the eggs one at a time, then the vanilla. Mix until combined.
  6. In a different bowl, sift together the flour, cocoa powder, and salt.
  7. Slowly add the dry ingredients to the wet, mixing until just combined.
  8. Use a spatula to spread brownie batter over the top of the pretzel crust.
  9. Bake for 20-25 minutes, or until a toothpick comes out almost clean (you want the brownies to be fudgy, not dry)
  10. Allow brownies to cool, and then drizzle with homemade caramel, top with an additional Pretzel Crisp, cut into bars, and serve!










-Courtesy of Erin Browne, Brownie Bites

Salty, Caramely, Chocolately Crispy bites!

- 1 bag Original Pretzel Crisps®
- 1 bag chocolate-covered caramel candies
- 1 bag candy-coated milk chocolate pieces

Preheat oven to 350ºF. Lay the Pretzel Crisps out on the baking sheet (salted side up), being sure they don’t overlap. Unwrap enough chocolate caramels (1 per Pretzel Crisps) and place them in the center of each Pretzel Crisps (see below image). Bake in preheated oven for 1 1/2-2 minutes until chocolate caramels are glistening (soft but not a melted puddle). Gently press an candy-coated chocolate into the center of each chocolate caramel and press down to “smoosh” the chocolate caramels. Allow to cool and set before serving. May use the refrigerator to speed up the process.

FB caramel choc PC.JPG

-Courtesy of Kristina Wiley, My Life As A Mrs.

Super simple appetizer right here! Sweet, salty, crunchy and creamy!
Makes 12 Pretzel Crisps® bites

- 1 cup diced fresh strawberries
- 4 large basil leaves, chopped
- salt & pepper, to taste
- 6 slices dry Italian salami, halved
- 12 whole Pretzel Crisps® Everything flavor
- 3 tablespoons freshly grated parmesan cheese

In a small bowl, stir strawberries, basil, salt and pepper together gently. Arrange pretzel crisps onto serving platter and top with half a piece of salami. Spoon 1-2 teaspoons of the strawberry mixture overtop the salami and top with a sprinkle of parmesan cheese. Serve immediately.

Strawberry Basil Website pic.JPG

-Courtesy Lauren Brennan, Lauren’s Latest

So easy and so delicious! All you need is a freezer!
Makes 6 servings

- 1 cup Original Pretzel Crisps® + more for garnish
- 1 1/2 qts. Vanilla Ice cream
- 1/2 cup caramel sauce, divided {store bought or homemade}
- 1 teaspoon sea salt
- 2 cups sweetened whipped cream

Line 9×9 baking dish with plastic wrap. Break apart Pretzel Crisps into large pieces. Line bottom of pan with one even layer of broken pretzels. Place ice cream into the bowl of a stand mixer and stir until softened. Spread half of the ice cream evenly overtop pretzels. Drizzle with 1/4 cup caramel sauce and sprinkle with sea salt. Top with remaining broken Pretzel Crisps pieces and ice cream. Fold edges of plastic wrap overtop ice cream and press gently to seal. Freeze 2 hours to overnight. When ready to serve, remove entire cake from baking dish and remove plastic wrap completely. Top with whipped cream, more Pretzel Crisps pieces and drizzle with remaining caramel sauce. Slice and serve.

Salted Caramel Cake.JPG

-Courtesy of Lauren Brennan, Lauren’s Latest

Makes 12 large s’more bites

- 4 oz dark chocolate
- 12 large homemade marshmallows (double the vanilla or add a vanilla bean)
- 12 original Pretzel Crisps®

Line a baking sheet or counter top with parchment paper. In a small bowl, microwave dark chocolate in 30 second intervals, stirring each time, until smooth. Dip half (or whole!) marshmallow in melted dark chocolate and immediately sandwich between two original Pretzel Crisps. Eat immediately for a melted chocolate snack or place on parchment paper to let harden. Store in an airtight container for up to 3 days.


-Courtesy of Jessica Segarra, The Novice Chef


Ground chicken patty breaded in ground Buffalo Wing Pretzel Crisps, fried and served with a spicy house-made buffalo sauce, crunchy celery slices and a Bleu Cheese dressing on a brioche roll with a side of Buffalo Wing Pretzel Crisps.

Buff Burger.JPG

-Contributed by PYT in Philadelphia,


Bring out all of your favorite cheese nacho toppings to make these loaded pretzel nachos!

- 1 bag Original Pretzel Crisps®
- 3 cups shredded cheddar cheese
- 1 cup chopped tomatoes
- 1 avocado, pitted and sliced into 1/2-inch pieces
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 2 limes, for garnish
- Optional additional toppings: beans (black, pinto, or refried), sour cream, shredded lettuce, salsa, black olives, or whatever else you might like on your nachos

Preheat oven to 375 degrees F. In a large bowl, combine Pretzel Crisps, 2 cups shredded cheese, and tomatoes. Gently toss to combine. Place mixture in a baking dish, giving ingredients a light toss so that they do not lay flat. Then sprinkle with the remaining 1 cup shredded cheese. Bake for about 5-10 minutes, or until the cheese is melted. Remove from oven, then immediately sprinkle with remaining ingredients. Serve warm, garnished with limes.

-Contributed by Ali Ebright,


- Original Pretzel Crisps
- Bakers microwavable melting chocolate
- Sprinkles (optional)
- Cookie sheet
- Wax paper

Line cookie sheets with wax paper. Microwave Bakers chocolate on HIGH for 3 minutes. Dip your Original Pretzel Crisps® in chocolate and place on cookie sheet. Add toppings of your choice. Refrigerate until chocolate has hardened (approx 5 mins). Indulge!

-Contributed by Paige Adell, Pretzel Crisps Regional Marketing Manager – Chicago


Pretzel Crisps® are drizzled with chocolate and butterscotch sauce to create this sweet treat!

- 1 bag (7.2 oz) Original Pretzel Crisps
- Semisweet chocolate chips
- Mini marshmallows
- Chocolate fudge sauce, warmed
- Butterscotch or caramel sauce, warmed
- Sprinkles (optional)

Toss together your desired amount of Pretzel Crisps, chocolate chips and mini marshmallows in a large bowl. Turn them out onto your serving dish. Then drizzle with warmed fudge and butterscotch (or caramel) sauce. Top immediately with sprinkles. Serve chocolate pretzel nachos on their own, or with a side of ice cream.

-Contributed by Ali Ebright,


- 3 garlic cloves
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1 lemon, juiced
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon cumin
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups baked sweet potato
- 1 bag of Original Pretzel Crisps®
*makes 3 cups of hummus

In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined. Serve immediately with Original Pretzel Crisps (or your favorite flavor). Refrigerate in an airtight container for up to 5 days.







-Contributed by Jessica Segarra,


- 1 box fudge brownie mix (water, vegetable oil and eggs as called for on brownie mix box)
- 3 cups whole milk
- 2 packages (3.9 oz) chocolate instant pudding
- 1 tub (11 oz) whipped topping, divided
- 1 4 oz bag Dark Chocolate & Peppermint Pretzel Crisps®
- crushed peppermint, for garnish

Heat oven to 350°F (325°F for dark or nonstick pan). Grease pan with butter or non-stick spray. In a medium bowl, mix brownies as directed on box for fudge brownies, using water, oil and eggs. Bake as directed. Cool completely, about 1 hour. Once brownies are cooled, cut into 1-inch cubes and set aside. Then in a medium bowl, beat milk and pudding mixes with whisk for 2 minutes, or until thickened. Stir in 1 cup whipped topping. Place 1/2 of brownie cubes in 2-qt. bowl. Top with a layer of Dark Chocolate & Peppermint Pretzel Crisps, followed by half of the pudding mixture and another layer of whipped topping. Repeat all layers. Sprinkle the top with crushed peppermint and refrigerate until ready to serve.







-Contributed by Jessica Segarra,


- 1 lb pork loin, sliced into 1 1/2 inch rounds
- 1/4 cup all purpose flour
- 2 large eggs, whisked
- 3 cups Everything Pretzel Crisps®, crushed
- 4 tablespoons unsalted butter

- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 3 tablespoons maple syrup
- 1 cup whole milk

Preheat oven to 425°F. Line a baking dish with foil and spray with non-stick spray. Set aside. Place flour in a shallow bowl. Place eggs in a separate shallow bowl. Spread crushed Pretzel Crisps on a rimmed plate. Working with one pork medallion at a time, coat pork in flour, dip into eggs and then press into pretzels. Repeat process until all pork medallions have been coated. Melt butter in a large skillet over medium-high heat. Add 4-5 pork medallions at a time, cooking until lightly browned, about 2 minutes on each side. Transfer browned pork medallions to prepared baking dish. Repeat process until all pork medallions have been browned. Place pork medallions in the oven and bake until cooked through, or until internal temperature reaches 140°F, about 8 minutes. Let chops rest for 5 minutes after baking. While pork is in the oven, melt butter over medium-high heat in the skillet used to cook the pork. Whisk in flour, scrapping the edges to include any of the browned pork bits in the pan. Stir continually with a wire whisk until the flour has thickened and started to brown, about 3 minutes. Pour in maple syrup and 1/2 cup of milk, continually whisking. After about 30 seconds, gravy should start to thicken again. Add remaining 1/2 cup of milk and whisk until combined. Remove gravy from heat and serve drizzled on top of pork medallions. Makes 4 servings.







-Contributed by Jessica Segarra,

Crispy Pretzel Crisps® dipped into salted caramel and topped with crunchy pecans.

- 1 cup caramel pieces
- 1 tablespoon water
- 25 Original Pretzel Crisps®
- 1 teaspoon Maldon sea salt
- 1 cup pecan pieces

Melt the caramel with the water over medium-low heat, stirring often until smooth. Stir in the salt and remove from heat.  Working quickly, dip the top half of the Pretzel Crisps into the caramel. Transfer to the parchment paper and sprinkle a few pieces of pecans over the caramel. Repeat with remaining Pretzel Crisps. You may have to stop about halfway through the process to reheat the caramel more than once, depending on the heat of your kitchen.  Allow the treats to dry for about 10 minutes and then carefully peel away from the parchment paper.  Store in an airtight container.  Makes 25 pretzels.








-Contributed by Cassie Laemmli,


- 1 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/2 cup brown sugar
- 1 1/2 cups powdered sugar
- 48 Original Pretzel Crisps®
- 10 ounce semi-sweet chocolate, chopped
- fluer de sal, to taste

In a stand mixer, combine peanut butter, butter, brown sugar, and powdered sugar -till well combined.  Roll peanut butter mixture in 1 inch balls and smash in-between two pretzels.  In a medium bowl, microwave semi-sweet chocolate in 15 second increments, until melted.  Line countertops with wax paper and dip half of pretzel sandwiches in melted chocolate and set on wax paper. Sprinkle with fluer de sal and let chocolate harden.  Serve immediately or store in an airtight container for up to 3 days.







-Contributed by Jessica Segarra,


- 1 bag (7.2oz) Original Pretzel Crisps®
- 1 cup unsalted butter (2 sticks)
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla
- 12 ounce bag of chocolate chips

Preheat oven to 400ºF. Line a jelly roll pan (or lipped baking sheet) with foil and spray with non-stick cooking spray. Place Pretzel Crisps in the bottom of the prepared pan in an even layer with edges overlapping.

In a medium non-stick skillet (& stirring constantly), melt the butter and brown sugar over medium high heat until melted and bubbling, about 5-10 minutes. Remove from heat and stir in vanilla extract until well combined. Pour mixture evenly over Pretzel Crisps. Spread gently with a spatula. Bake for 5 minutes at 400ºF.

Remove from oven and immediately sprinkle with chocolate chips. Allow to sit for 5 minutes to allow chocolate chips to melt. Using a spatula, evenly spread across toffee. Allow to cool completely (may place in refrigerator to speed up the process). Once cooled, gently break bark apart into pieces and serve.







-Contributed by Kristina Wiley,


- 4 boneless, skinless chicken breasts
- 3 cups Buffalo Wing Pretzel Crisps®
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/2 cup milk
- Add salt and pepper to taste

Preheat oven to 375F. Pour the Pretzel Crisps into a large sealable plastic bag and crush them. You can bang on them or roll over them with a rolling pin, etc. Then add the flour, paprika, onion powder and sage into the bag. You can also add some salt and/or pepper if you want. Just be careful not to over salt them! Pour the milk into a bowl. Then dip each piece of chicken into the milk, then into the bag and shake it up to coat them thoroughly (you can do it in batches if needed). Then place the chicken on an ungreased baking sheet and bake for 40-50 minutes or until chicken is cooked through.







-Contributed by Amy Sibley,


- ½ bag Jalapeño Jack Pretzel Crisps®
- 1- 1 1/2 cups shredded mozzarella cheese or Jack cheese
- 2 tablespoons chopped cilantro
- 1/2 cup mild salsa
- 1/2 diced avocado
*Feel free to add your favorite nacho toppings such as lettuce, tomato, beans, ground beef, sour cream, etc.

Preheat oven to 350˚F.  Line a baking sheet with a silicone mat or greased parchment paper.  Make one layer of Pretzel Crisps then add half the cheese and cilantro, repeat with another layer on top.  If you are using beans and meat or other veggies, add them to these layers.  Bake for about 10 minutes.  Remove from oven and top with salsa and diced avocado.







-Contributed by Chef Jen Carden,


- 6 lasagna noodles
- 1/2 cup low-fat ricotta
- 1/4 cup buffalo sauce
- 2 tablespoons blue cheese dressing
- 1 1/2 cups shredded mozzarella
- 24-30 Buffalo Wing Pretzel Crisps®

Preheat oven to 350 degrees.  Cook lasagna noodles as directed on package.  Meanwhile, combine ricotta, buffalo sauce, and blue cheesing dressing in a bowl.  Mix well and set aside.  To compose the lasagna, coat the bottom of a 8 X 8 dish with a thin layer of the ricotta mixture.  Take two cooked lasagna noodles and layer them side-by-side in dish.  (To fit the lasagna noodles in the 8 X 8 dish, cut one in half and the other into 2/3 and 1/3 pieces.)  Layer Buffalo Wing Pretzel Crisps over the lasagna noodles.  Spread 1/2 of the ricotta mixture over the Pretzel Crisps and then sprinkle 1/3 of the shredded mozzarella cheese on top.  Repeat layering (noodles, Pretzel Crisps, ricotta mixture, shredded mozzarella) and then top lasagna with a final layer of noodles and the remaining shredded cheese.  Bake lasagna for 25-30 minutes until the cheese has browned on top.  Allow to cool before serving.  Makes 9 – 12 servings.







-Contributed by Tina Haupert,


- 2 cups elbow macaroni, uncooked
- 2 cups milk
- 1 tablespoon butter
- 1/2 tablespoon mustard powder
- 1 teaspoon salt
- 1 cup grated cheese of choice or combo, plus extra
- 4 cups Jalapeño Jack Pretzel Crisps®

In a sauce pan, combine the milk, dried elbow macaroni, salt, butter and the mustard powder and stir.  Bring milk and macaroni mixture to a simmer on medium heat stirring frequently as it comes up to a simmer.  Turn the heat to low so the macaroni will cook in the milk.  Keep stirring and cook for about 15 minutes.  Once the milk is absorbed into the macaroni, stir in the grated cheese or combo of cheeses.

Turn off the heat and cover with a lid for 5 minutes.  While the macaroni is sitting with the lid on, place 2 cups of Jalapeño Jack Pretzel Crisps on the bottom of a baking dish.  Once the 5 minutes is up, stir the macaroni and pour into the baking disk on top of the Jalapeño Jack Pretzel Crisps.  Add another layer of Jalapeño Jack Pretzel Crisps to the top of the macaroni.  Add extra grated cheese and bake in a 350 degree oven for about 10 minutes until the cheese is melted.  Be careful not to burn the Jalapeño Jack Pretzel Crisps.







-Contributed by Angela Bitetto,


- 1 banana
- 1/4 cup creamy peanut butter
- 2 tablespoons brown sugar, packed
- Cinnamon to taste
- Original Pretzel Crisps®

Combine ingredients in a food processor (or blender) until smooth.  Chill in the refrigerator for 30-45 minutes.  Serve with Original Pretzel Crisps.







-Contributed by Tina Haupert,


- 1lb chicken cut up into strips
- 1/2 bag of Buffalo Wing Pretzel Crisps®
- 2 eggs
- 1/4 cup milk
- 1/2 cup flour
- salt and pepper (according to your taste buds)

Pre-heat oven to 375 degrees.  In a small bowl, mix the eggs and milk together.  In another bowl, combine salt, pepper, and the flour.  Grind the Pretzel Crisps in a food processor or put them in a Ziploc bag and break them up.  Make stations for dipping the chicken.  First, dredge the chicken in the flour then dip into the egg/milk mixture.  Then roll the chicken pieces into the broken up pretzels.  Place the coated chicken strips onto a baking sheet and bake in the oven for 15-20 minutes.







-Contributed by Angela Bitetto,


- 2 lbs. Crab meat (for best results, use combination of 1 lb. lump with 1 lb. special or backfin)
- 1 tablespoon olive, peanut or canola oil
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Old Bay seasoning
- ½ teaspoon Worcestershire sauce
- 1  7.2 oz. bag finely ground Pretzel Crisps® (can be Original, Everything or Sesame variety)
- ½ cup Panko (optional)
- Serve with tartar, remoulade or sweet chili sauce (our favorite, ginger sweet chili sauce)

Combine the mayonnaise, mustard, Old Bay seasoning and Worcestershire sauce in a large mixing bowl.  Beat until the mixture is well blended.  Fold in the crab meat and 3/4’s of the ground Pretzel Crisps.  Cover and refrigerate the crab cake mixture for at least an hour.

Remove the crab cake mixture from the refrigerator.  Form the crab mixture into approx. 18, 2-inch patties.  Coat the crab cakes with the remaining 1/4 package of ground pretzels mixed with ½ cup Panko.

At this point, the crab cakes may be frozen for up to 3 months.  When ready to use, thaw in the refrigerator overnight, then let them sit out for one hour to become room temperature.

In a nonstick skillet, heat the oil to medium high heat.  Add the crab cakes and cook over moderate heat until browned on the bottom, about 3 minutes.  Turn the crab cakes and brown second side.


- 8 oz cream cheese (very soft)
- 1 lb fresh crab meat
- 1 clove garlic, minced
- 1/4 cup mayonnaise
- 1 teaspoon onion juice (optional)
- 1 teaspoon mustard
- 1 teaspoon powdered sugar
- dash of salt

Mix all above ingredients together then add 2 tablespoons Worcestershire sauce; mix well.  Bake at 300 degrees until it bubbles then keep it hot – serve with Pretzel Crisps®.


- 1 pint (2 cups) sour cream
- 1 tablespoon double concentrate tomato paste (from a tube)
- 1 teaspoon lemon juice
- 2 tablespoons drained, jarred capers
- 1/2 medium red onion, finely chopped
- 1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper

In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth.  Stir in capers and red onion.  Fold in the salmon and season with the salt and pepper.  Refrigerate until ready to serve.  Serve with Pretzel Crisps®.


- 4 cups confectioners sugar, sifted
- 2 (8 oz each) packages cream cheese, softened
- 1 (30 oz) can pumpkin pie filling mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger

In a large mixing bowl, combine sugar and cream cheese, beating until well blended.  Beat in remaining ingredients.  Store in airtight container in refrigerator.  Serve with Pretzel Crisps®.

Serving in a small hollowed-out pumpkin is a great way to present the dip!


- 1 (8 oz) package cream cheese
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon caramel extract
- 1 cup finely chopped peanuts
- 2 chopped, unpeeled apples

Whip ingredients together with electric mixer.  Add chopped apples to dip.  Serve with Pretzel Crisps®.


- 8 oz cream cheese (softened)
- zest of one orange
- 2 tablespoons orange juice concentrate
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped pecans

Blend first five ingredients with mixer until well mixed and “fluffy.”  Stir in cranberries and pecans.  Refrigerate at least 1 hour.  Can be rolled into a log or ball and coated with additional chopped pecans before refrigerating for more decorative serving.  Serve with Pretzel Crisps®.


- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1/2 cup crumbled blue cheese
- salt and pepper

Combine all ingredients; chill for an hour or two.  Makes about 1 1/2 cups.  Serve as a dip for Buffalo Wing or Garlic Parmesan Pretzel Crisps®!


- 6 fresh basil leaves
- 3 medium garlic cloves
- 1 (8 oz) package cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 cup chopped walnuts
- 1/2 cup olive oil
- fresh basil leaves for garnish

In food processor, process basil and garlic until finely chopped.  Add cream cheese, parmesan cheese, walnuts, and olive oil; process until smooth.  Transfer spread mixture to a serving bowl and garnish with fresh basil leaves.  Serve with Original or Everything Pretzel Crisps®.


- 1 package chopped spinach
- 1 cup salad dressing/mayonnaise
- 1 package vegetable soup mix
- 1/2 cup grated cheddar cheese
- 1 cup sour cream
- 1 can water chestnuts, chopped fine

Cook spinach about 2 minutes and squeeze dry.  Add to sour cream and mayonnaise; add water chestnuts and soup mix.  Cut top of loaf of rye bread and scoop out the center, leaving 1/2 inch shell.  Put spinach mixture in shell; replace top and wrap in foil.  Bake 30 minutes at 350 degrees.  Serve with Pretzel Crisps®.