Twisted Traditions

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Snaps

Whoever said “don’t mess with a classic” clearly hasn’t tried Pretzel Snaps and Bacon Baked Brie! Here are some twisted takes on classic holiday appetizers and desserts, jam-packed with the crunch of Snyder’s of Hanover® Pretzels.

MAKES 12 STACKERS | 25 MINS

with Snyder’s of Hanover® Pretzel Snaps

RICOTTA AND CRANDBERRY PRETZEL SNAPS STACKERS

MAKES 12 BITES | 25 MINS

with Snyder’s of Hanover® Pretzel Snaps

PRETZEL SNAPS AND BACON BAKED BRIE BITES

Crunchy pretzels, gooey baked Brie, crispy bacon pieces, and a drizzle of honey to top it off? Everyone loves a classic baked Brie but if that’s what your guests were expecting, they’re in for a seriously flavorful twist on it with these bites!

Pretzel SNAPS and Bacon Baked Brie Bites

These sweet and savory little stacks take inspiration from the traditional crostini, but with salty and crunchy pretzels, cranberry, and hints of orange and cinnamon, they are ANYTHING but classic. Add some extra holiday vibes with a sprig of rosemary on each one!

Ricotta and Cranberry Pretzel Snaps Stackers

No holiday is complete without an apple pie but why not give yours a bit of a twist this year? Pretzels and cheddar cheese are baked into the crust for the perfect combination of sweet, savory, salty, and crunchy.

Pretzel Cheddar Apple Pie

MAKES 1 PIE | 3 HOURS 40 MIN

with Snyder’s of Hanover® Pretzel Snaps

PRETZEL CHEDDAR APPLE PIE

Pretzel Snaps and Bacon Baked Brie

Ricotta and Cranberry Pretzel Snaps Stackers

Pretzel Peppermint Truffle Pops

Mini Garlic Pretzel Cheese Balls

Spicy Chocolate-Covered Pretzel Rods

Holiday Snaps Cookies

Pretzel Cheddar Apple Pie

Pretzel Toffee Treats

Cheese lovers, get ready for a twisted upgrade to traditional cheese balls. These miniature versions are rolled in crushed pretzels and other colorful, flavorful toppings to deliver a festive look; satisfying crunch; and garlicky, cheesy, sweet, and herby taste!

Mini Garlic Pretzel Cheeseballs

MAKES 8 CHEESE BALLS | 1 HOUR 3 MIN

with Snyder’s of Hanover® Pretzel Snaps

Mini Garlic Pretzel Cheese balls

Truffles meet cake pops meet pretzels! These fun and twisted ganache truffles have a pretzel inside and crushed pretzel and peppermint on the outside for the right amount of crunch and a touch of salt, all atop an edible pretzel stick.

Pretzel PEPPERMINT Truffle Pops

MAKES 27 cookies | 1 HOUR 30 MIN

with Snyder’s of Hanover® Pretzel Snaps

Sweet Pretzel Snaps Cookies

Toffee bars are always a good old-fashioned holiday candy to have around. But when you make them with dark chocolate, toasted pecans, pretzels, and a little flaky sea salt, you’ve got yourself a new and twisted sweet treat for snacking and sharing.

Pretzel Toffee Treats

MAKES 10 TREATS | 1 HOUR 15 MIN

with Snyder’s of Hanover® Pretzel Snaps

Pretzel Toffee Treats

Chocolate-covered pretzels are always a holiday hit. Make them hit harder with some extra spice! Adding cayenne pepper, cinnamon, and cloves to the melted chocolate and then dusting the chocolate-drizzled rods with extra cinnamon and cayenne will give them a kick that will delight all your spice-loving guests.

Spicy Chocolate-Covered Pretzel Rods

MAKES 36 PRETZEL RODS | 35 MIN

with Snyder’s of Hanover® Pretzel Rods

Spicy Chocolate-Covered Pretzel Rods

If peanut butter blossoms are your go-to holiday cookies, get ready for an inspired twist on the classic. For these sweet and salty concoctions, peanut butter cookies are topped with pretzel snaps, chocolate caramel candies, and candy-coated chocolates!

Sweet Pretzel Snaps Cookies

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Sticks

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ROUNDS

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RINGS

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RODS

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Snyder’s of Hanover® Pretzel Snaps

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper. Using scissors or a knife, cut each strip of bacon in half lengthwise, then again in half crosswise, making 4 small rectangles of bacon. Arrange the slices on a prepared baking sheet. Bake for 10–12 minutes, or until the bacon reaches your desired crispiness, being careful not to burn it. Transfer the bacon to a wire rack to cool, blotting with a paper towel to remove excess grease before use. Leave the oven on. Slice the Brie into ½-inch-thick planks, then slice into 1-inch-wide squares for a total of 12 squares. Place 12 pretzel snaps on the remaining prepared baking sheet. Top each pretzel with one cooked bacon slice, then a square of Brie, then one more bacon slice, then top each with another pretzel. Bake the bites for 2–3 minutes, until the Brie is warm and softened, but not completely melted; keep a close eye to avoid over-melting the cheese. Remove from the oven. Drizzle the bites with honey, then garnish each with an optional small sprig of thyme. Serve warm. Enjoy!

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PREPARATIONS

strips of bacon Snyder’s of Hanover® Pretzel Snaps Brie cheese with rind honey small sprigs of fresh thyme, optional

6 24 6oz ¼ cup 12

INGREDIENTS

Gooey baked brie and crispy bacon pieces are layered atop a Snyder’s of Hanover® Pretzel Snap, then sandwiched with another pretzel snap on top, drizzled with honey, and garnished with an optional small sprig of thyme for fragrance and a pop of greenery. The bacon is cut to size prior to cooking so that the rectangles stay intact.

Pretzel Snaps and Bacon Baked Brie

Makes 12 bites | Prep time: 10 min Cook time: 15 min | Total time: 25 min

Make the cranberry sauce: In a medium saucepan, combine the cranberries, orange juice, sugar, orange peel, and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 12–15 minutes, until the cranberries have burst and the liquid has reduced by half. Remove the pot from the heat and let the sauce cool to room temperature, then discard the cinnamon stick and orange peel. Any cranberry sauce left over after assembly will keep in an airtight container in the refrigerator for up to 4 days. (If using store-bought cranberry sauce, skip this step.) Assemble the pretzel stack: spread ½ teaspoon of ricotta on one side of a pretzel snap and stack another pretzel on top, positioning the second pretzel 45º from the first, so as to cover the holes. Scoop another 1 teaspoon of ricotta onto the pretzel stack and, using the back of the teaspoon, make a divot in the center of the ricotta. Spoon 1 teaspoon of cranberry sauce into the divot. Repeat to make the remaining pretzel stackers. Garnish each stacker with an optional small sprig of rosemary and a sprinkle of orange zest. Enjoy!

1. 2. 3. 4.

PREPARATIONS

cranberries orange juice sugar 2-inch orange peel whole cinnamon stick

12oz ¾ cup ¾ cup 1 1

INGREDIENTS

Our quick and easy homemade cranberry sauce is flavored with orange and cinnamon to tap into those holiday flavors (store-bought cranberry sauce can be used too). We stack two Snyder’s of Hanover® Pretzel Snaps, “gluing” them together with a smear of ricotta, then dollop more ricotta, and some of our cranberry sauce on top. The optional rosemary sprig garnish seals in the holiday vibes and the bit of orange zest adds citrusy aroma.

Ricotta and Cranberry Pretzel Snaps Stackers

Makes 12 Stackers | Prep time: 10 min Cook time: 15 min* | Total time: 25 min

*(if using store-bought cranberry sauce, 0 min of cook time)

(Option use store-bought cranberry sauce)

Cranberry Sauce

Snyder’s of Hanover® Pretzel Snaps ricotta cheese small sprigs of fresh rosemary Orange zest, for garnish

24 ¾ cup 12 Optional

Pretzel stackers

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Snyder’s of Hanover® Pretzel Snaps

MAKES 8 POPS | 1 HOUR 50 MIN

with Snyder’s of Hanover® Pretzel Sticks + Snyder’s of Hanover® Pretzel Rounds

PRETZEL PEPPERMINT TRUFFLE POPS

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Snyder’s of Hanover® Pretzel Rounds

Line a baking sheet with parchment paper. Place the chocolate in a large, heatproof bowl. Add the heavy cream to a small saucepan and bring to a simmer over medium heat. Pour the hot cream over the chocolate and let sit for 5 minutes to allow the chocolate to melt. Add the vanilla and whisk until smooth. Pour into a small, shallow dish with a flat bottom for even cooling. Cover with plastic wrap, pressing directly against the surface of the chocolate, then refrigerate for 1 hour, until firm enough to scoop. Spoon 8 1½-tablespoon scoops of the chocolate mixture onto the prepared baking sheet. Press a pretzel round into each chocolate mound, then top each with another 1½-tablespoon scoop of chocolate. Divide any remaining chocolate mixture between each mound. Refrigerate for 20 minutes to firm the truffles. On a large plate, mix together the crushed pretzel sticks and peppermint candies. Remove the chilled truffles from the refrigerator and quickly roll each truffle between your palms to make smooth, round balls. Roll each ball in the pretzel and peppermint mixture until covered, then insert a whole pretzel stick into the top of each truffle as a lollipop stick. Refrigerate uncovered until ready to serve, up to 2 days. Enjoy!

1. 2. 3. 4. 5. 6. 7. 8.

PREPARATIONS

INGREDIENTS

Makes 8 Pops Prep Time: 20 Min plus 1 Hour 20 Min of Chilling Time Cook Time: 10 Min | Total Time: 1 Hour 50 Min

These truffles are made out of a simple chocolate ganache and have a Snyder’s of Hanover® Pretzel Round placed inside for a crunchy surprise. Once the truffles are formed and chilled, they are rolled in a mixture of crushed Snyder’s of Hanover® Pretzel Sticks and crushed peppermints. The final touch is to place a pretzel stick into each truffle to create a lollipop.

Pretzel Peppermint Truffle Pops

good-quality dark chocolate, finely chopped heavy cream vanilla extract Snyder’s of Hanover® Pretzel Rounds Snyder’s of Hanover® Pretzel Sticks, crushed, plus 8, whole peppermint candies, crushed

8oz ⅔ cup ½ tsp 8 1 cup 1 cup

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Snyder’s of Hanover® Pretzel Sticks

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

Melt the butter in a small pan over medium-high heat. Add the scallions and garlic and sauté for 2–3 minutes, until fragrant, then remove the pan from the heat and let cool completely. Add the cream cheese to a large bowl and stir in the cooled garlic and scallion mixture, shredded cheddar, cayenne, Worcestershire sauce, salt, pepper, and 1⁄2 cup crushed pretzel snaps until well-combined. Lay out small squares of plastic wrap. Scoop a heaping tablespoon of the cream cheese mixture onto the center of each plastic wrap square, adjusting the amounts if necessary to make sure the mixture is divided evenly. Working with one square at a time, lift the sides of the plastic wrap around the cream cheese mixture to cover completely, then shape into a smooth ball, eliminating any air pockets. Repeat to make the remaining balls, then freeze for 20–30 minutes to firm. Divide the remaining 1½ cups of crushed pretzel snap between 2 large plates. Add the parsley (if using) to one of the plates and mix to combine. Remove the chilled cheese balls from the freezer and roll half of the balls in the pretzel-parsley mixture, pressing firmly to coat with the crumbs. Place each ball on top of a pretzel snap and place on a large platter. Roll the remaining balls in the plain crushed pretzels, then press the pomegranate seeds sparsely around the balls (if using). Place each ball on top of a pretzel snap and place on a large platter with the other balls. Serve immediately, or chill uncovered until ready to serve, up to 24 hours. Enjoy!

1. 2. 3. 4. 5. 6. 7. 8.

PREPARATIONS

unsalted butter scallions, white and light green parts only, chopped large garlic cloves, minced cream cheese, room temperature shredded white cheddar cheese cayenne Worcestershire sauce kosher salt, plus more to taste freshly ground black pepper crushed Snyder’s of Hanover® Pretzel Snaps, divided, plus 38 whole chopped fresh parsley, optional pomegranate seeds, optional

2 tsp 6 4 1 lb 2 cups ½ tsp 1 tsp ½ tsp ½ tsp 2 cups ½ cup ¼ cup

INGREDIENTS

Garlic, scallions, and other seasonings are mixed with crushed Snyder’s of Hanover® Pretzel Snaps and two types of cheese to form our cheese balls. Once shaped into spheres and chilled, the cheese balls are rolled in more crushed pretzels and other garnishes (half get pomegranate seeds for a pop of sweet juice and color, the other half get chopped parsley for an herby finish — these extras are always optional). The variation in toppings adds extra color and possibility to this stunning tray of cheese. Finally, our cheese balls will be served on top of a pretzel snap for the perfect cheese and “cracker” vibe.

Mini Garlic Pretzel CheeseBalls

Makes 8 Mini Cheeseballs Prep Time: 30 Min plus 30 Min Chilling Time Cook Time: 3 Min | Total Time: 1 Hour and 3 Min

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Snyder’s of Hanover® Pretzel Rods

SHOP INGREDIENTS

Line a baking sheet with parchment paper. In a medium, microwave-safe bowl combine the milk chocolate chips and 1 tablespoon coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth. Stir in the cayenne, cinnamon, and cloves. Pour the melted chocolate into a tall, narrow container, such as a pint glass, for easier dipping. Dip each pretzel rod in the melted milk chocolate to cover three-quarters of the way, allowing any excess to drip off, then place on the prepared baking sheet. Chill in the refrigerator for 15–20 minutes, until the chocolate sets. In a small, microwave-safe bowl, combine the dark chocolate chips and remaining ½ teaspoon of coconut oil. Microwave in 45-seconds intervals, stirring between, until melted and smooth. Pour the chocolate into a zip-top bag and use scissors to snip off a corner of the bag. Remove the chocolate-covered pretzels from the refrigerator and drizzle the melted dark chocolate over the rods. While the chocolate drizzle is still wet, dust the pretzel rods with additional cinnamon and cayenne. Refrigerate for another 5 minutes to set the chocolate. Store the pretzel rods in a zip-top bag in the refrigerator until ready to serve. Enjoy!

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PREPARATIONS

11.5-ounce bag of milk chocolate chips plus ½ teaspoon coconut oil, divided cayenne pepper, plus extra for sprinkling ground cinnamon, plus extra for sprinkling ground cloves 12-ounce bag of Snyder’s of Hanover® Pretzel Rods dark chocolate chips

1 1 tbsp ½ tsp 1 tsp ¼ tsp 1 ¼ cup

INGREDIENTS

Makes 36 Pretzel Rods Prep Time: 10 Min plus 20 Min Chilling Time Cook Time: 5 Min | Total Time: 35 Min

Milk chocolate is melted with coconut oil (the coconut oil helps the chocolate harden at room temp) and spices. Snyder’s of Hanover® Pretzel Rods are dipped in the spicy chocolate and then drizzled with dark chocolate to create a design. Finally, they are dusted with more cayenne and cinnamon for an added jolt of spice.

Spicy Chocolate-Covered Pretzel Rods

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Snyder’s of Hanover® Pretzel Snaps

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Make the pie crust: Add the flour, sugar, and salt to a large bowl and whisk to combine. Add the butter to the flour mixture and use your fingers to break the butter down into pea-sized pieces. Add the ice water, a few tablespoons at a time, and mix until the dough comes together. Add the shredded white cheddar and crushed pretzel snaps and gently fold to incorporate. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for 2 hours. Make the apple filling: In a large bowl, combine the apples, sugar, tapioca flour, cinnamon, allspice, cloves, nutmeg, and white cheddar and mix to combine. Preheat the oven to 400°F (200°C). Once the dough is chilled, roll one disc out to a 12-inch round, about ¼ inch thick. Carefully transfer to a 9-inch pie dish. Cut away any excess dough around the edges. Scoop the apple filling into the bottom pie crust. Roll the remaining disc of dough out into a large rectangle, about 10 inches long. Cut into 1-inch-wide strips. Arrange the strips on top of the pie in a lattice pattern, leaving large gaps between each strip. In a small bowl, whisk together the egg and milk. Brush a thin layer of egg wash over the pie crust. Place the pie dish on a baking sheet to catch any drips, then transfer to the oven and bake the pie for 25 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes, or until the crust is golden brown and cooked through (you may need to cover the top crust with foil if it begins to brown too quickly). Remove the pie from the oven and carefully place more pretzel snaps over the filling between the gaps in the lattice crust. Let the pie cool completely before serving, about 1 hour. The pie can be made 1 day ahead of time and kept at room temperature until ready to serve. Enjoy!

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PREPARATIONS

all-purpose flour granulated sugar kosher salt (2 sticks) unsalted butter, chilled and cubed ice water shredded sharp white cheddar cheese finely crushed Snyder's of Hanover® Pretzel Snaps large egg milk

2½ cups 2 tsp 1 tsp 1 cup ½ cup 1 cup ¼ cup 1 1 tbsp

INGREDIENTS

For this special apple pie, the pie crust has crushed Snyder’s of Hanover® Pretzel Snaps and sharp white cheddar cheese. The crust is placed in the pie dish, and the apple filling is layered in. For the top crust, create a lattice design with gaps. Once the pie is baked until golden brown, those gaps are filled with more snaps!

Pretzel Cheddar Apple Pie

Makes 1 Pie | Prep Time: 40 Min plus Chilling Time Cook Time: 1 Hour | Total Time: 3 Hours 40 Min

Pie Crust

large Fuji apples, peeled, cored, and sliced ¼-inch-thick granulated sugar tapioca flour (or cornstarch) ground cinnamon ground allspice ground cloves ground nutmeg shredded sharp white cheddar cheese Snyder’s of Hanover® Pretzel Snaps, plus more for topping

8 ½ cup 3 tbsp 1½ tsp ¼ tsp ¼ tsp ¼ tsp ⅓ cup 30

APPLE FILLING

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

Line an 8-inch square baking dish with parchment paper. In a medium pot, combine the butter and brown sugar. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring continuously until thickened, bubbling, and the butter and sugar have melted together. Remove the toffee pot from the heat. In a medium, microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth. Add 2 tablespoons of melted dark chocolate to the prepared baking dish. Add 1½ cups of the pretzel snaps to the baking dish, arranging in an even layer. Pour the toffee over the pretzels and spread until even and smooth. Sprinkle ¾ cup of the pecans over the toffee. Spread another layer of pretzel snaps and cover with more chocolate. Add final layer of the remaining 1½ cups of pretzel snaps, then top with the remaining melted chocolate, making sure to leave some of the pretzels visible. Sprinkle remaining ¼ cup pecans and the flaky sea salt on top. Chill in the refrigerator for 1 hour, or in the freezer for 30 minutes, until set. Store in an airtight container in the refrigerator until ready to serve. Slice into bars before serving. Enjoy!

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PREPARATIONS

(½ stick) unsalted butter, at room temperature light brown sugar 3.5-ounce dark chocolate bars coconut oil Snyder’s of Hanover® Pretzel Snaps, divided finely chopped toasted pecans, divided flaky sea salt

¼ cup ½ cup 6 2 tbsp 3 cups 1 cup 1 tsp

INGREDIENTS

Makes 10 Treats Prep Time: 10 Min plus Chilling Time Cook Time: 5 Min | Total Time: 75 Min

Butter and brown sugar are combined to make a quick toffee which is then layered in a baking dish with melted dark chocolate, Snyder’s of Hanover® Pretzel Snaps, and finely chopped pecans. The treats are finished with a sprinkling of flaky sea salt, before chilling in the fridge.

Pretzel Toffee Treats

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

Make the peanut butter cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the shortening, peanut butter, granulated sugar, and brown sugar with an electric hand mixer on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then beat in the egg, milk, and vanilla on medium speed until combined. Add the dry ingredients to the wet ingredients, beating on low speed until combined. The dough should be crumbly, but hold together when pressed. Set aside. Make the sweet snaps: Preheat the oven to 175ºF (95°C). Line a baking sheet with parchment paper. Arrange the pretzel snaps on the prepared baking sheet in a single layer. Place a chocolate caramel candy on top of each pretzel snap. Bake for 1–2 minutes, watching closely, until the chocolate is shiny and soft, but not melting. Remove from the oven and carefully place a candy-coated chocolate on top of each drop, gently pressing down to spread the chocolate drop across the pretzel. Refrigerate while you roll out the cookies. Increase the oven temperature to 375ºF (190°C). Line 2 baking sheets with parchment paper. Roll the cookie dough into 1 inch balls, then roll in granulated sugar to coat. Place on the prepared baking sheets, spacing about 1 ½ inches apart. Bake the cookies for 10–12 minutes, or until the edges are light golden brown. Remove from the oven and press a sweet snap into the top of each cookie, then let cool for 10 minutes. Enjoy!

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PREPARATIONS

all-purpose flour baking soda kosher salt vegetable shortening creamy peanut butter granulated sugar, plus more for rolling packed light brown sugar large egg whole milk vanilla extract

1½ cups 1 tsp ½ tsp ½ cup ¾ cup ⅓ cup ⅓ cup 1 2 tbsp 1 tsp

Peanut Butter Cookie

Snyder’s of Hanover® Pretzel Snaps chocolate caramel candies, assorted flavors candy-coated chocolates, assorted colors

30 30 30

Sweet Snaps

INGREDIENTS

Make chewy peanut butter cookies (or use store-bought cookie dough), then top off with sweet snaps, Snyder’s of Hanover® Pretzel Snaps topped with chocolate caramel candies.

Makes 30 Cookies | Prep Time: 40 Min Cook Time: 15 Min | Total Time: 55 Min

Sweet Pretzel Snaps Cookies

PRETZEL SNAPS AND BACON BAKED BRIE BITES

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MINIS

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Snaps

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MINIS

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Snaps

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Pretzel SNAPS and Bacon Baked Brie Bites

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Pretzel SNAPS and Bacon Baked Brie Bites

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PRETZEL PEPPERMINT TRUFFLE POPS

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MINI GARLIC PRETZEL CHEESEBALLS

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MINI GARLIC PRETZEL CHEESEBALLS

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HOLIDAY SNAPS COOKIES

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PRETZEL CHEDDAR APPLE PIE

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper. Using scissors or a knife, cut each strip of bacon in half lengthwise, then again in half crosswise, making 4 small rectangles of bacon. Arrange the slices on a prepared baking sheet. Bake for 10–12 minutes, or until the bacon reaches your desired crispiness, being careful not to burn it. Transfer the bacon to a wire rack to cool, blotting with a paper towel to remove excess grease before use. Leave the oven on. Slice the Brie into ½-inch-thick planks, then slice into 1-inch-wide squares for a total of 12 squares. Place 12 Snyder’s Pretzel Snaps on the remaining prepared baking sheet. Top each pretzel with one cooked bacon slice, then a square of Brie, then one more bacon slice, then top each with another pretzel. Bake the bites for 2–3 minutes, until the Brie is warm and softened, but not completely melted; keep a close eye to avoid over-melting the cheese. Remove from the oven. Drizzle the bites with honey, then garnish each with an optional small sprig of thyme. Serve warm. Enjoy!

1. 2. 3. 4. 5. 6. 7. 8.

PREPARATIONS

strips of bacon Snyder’s of Hanover® Pretzel Snaps Brie cheese with rind honey small sprigs of fresh thyme, optional

6 24 6oz ¼ cup 12

INGREDIENTS

Makes 12 bites | Prep time: 10 min Cook time: 15 min | Total time: 25 min

Gooey baked brie and crispy bacon pieces are layered atop a Snyder’s of Hanover® Pretzel Snap, then sandwiched with another Snyder’s Pretzel Snap on top, drizzled with honey, and garnished with an optional small sprig of thyme for fragrance and a pop of greenery. The bacon is cut to size prior to cooking, so that the rectangles stay intact.

Pretzel Snaps and Bacon Baked Brie

Makes 12 Stackers | Prep time: 10 min Cook time: 15 min* | Total time: 25 min

INGREDIENTS

Cranberries Orange Juice Sugar 2-inch Orange Peel Whole Cinnamon Stick

12oz ¾ cup ¾ cup 1 1

CRANBERRY SAUCE

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper. Using scissors or a knife, cut each strip of bacon in half lengthwise, then again in half crosswise, making 4 small rectangles of bacon. Arrange the slices on a prepared baking sheet. Bake for 10–12 minutes, or until the bacon reaches your desired crispiness, being careful not to burn it. Transfer the bacon to a wire rack to cool, blotting with a paper towel to remove excess grease before use. Leave the oven on. Slice the Brie into ½-inch-thick planks, then slice into 1-inch-wide squares for a total of 12 squares. Place 12 Snyder’s Pretzel Snaps on the remaining prepared baking sheet. Top each pretzel with one cooked bacon slice, then a square of Brie, then one more bacon slice, then top each with another pretzel. Bake the bites for 2–3 minutes, until the Brie is warm and softened, but not completely melted; keep a close eye to avoid over-melting the cheese. Remove from the oven. Drizzle the bites with honey, then garnish each with an optional small sprig of thyme. Serve warm. Enjoy!

1. 2. 3. 4. 5. 6. 7. 8.

PREPARATIONS

strips of bacon Snyder’s of Hanover® Pretzel Snaps Brie cheese with rind honey small sprigs of fresh thyme, optional

6 24 6oz ¼ cup 12

INGREDIENTS

Makes 12 bites | Prep time: 10 min Cook time: 15 min | Total time: 25 min

Pretzel Snaps and Bacon Baked Brie

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

Line a baking sheet with parchment paper. Place the chocolate in a large, heatproof bowl. Add the heavy cream to a small saucepan and bring to a simmer over medium heat. Pour the hot cream over the chocolate and let sit for 5 minutes to allow the chocolate to melt. Add the vanilla and whisk until smooth. Pour into a small, shallow dish with a flat bottom for even cooling. Cover with plastic wrap, pressing directly against the surface of the chocolate, then refrigerate for 1 hour, until firm enough to scoop. Spoon 8 1½-tablespoon scoops of the chocolate mixture onto the prepared baking sheet. Press a Snyder’s Pretzel Round into each chocolate mound, then top each with another 1½-tablespoon scoop of chocolate. Dividing any remaining chocolate mixture between each mound. Refrigerate for 20 minutes to firm the truffles. On a large plate, mix together the crushed Snyder’s Pretzel Sticks and peppermint candies. Remove the chilled truffles from the refrigerator and quickly roll each truffle between your palms to make smooth, round balls. Roll each ball in the pretzel and peppermint mixture until covered, then insert a whole Snyder’s Pretzel Stick into the top of each truffle as a lollipop stick. Refrigerate uncovered until ready to serve, up to 2 days. Enjoy!

1. 2. 3. 4. 5. 6. 7. 8.

PREPARATIONS

8oz ⅔ cup ½ tsp 8 1 cup 1 cup

INGREDIENTS

Makes 8 Pops Prep Time: 20 Min plus 1 Hour 20 Min of Chilling Time | Cook Time: 10 Min Total Time: 1 Hour 50 Min

These truffles are made out of a simple chocolate ganache and have a Snyder’s of Hanover® Pretzel Round placed inside for a crunchy surprise. Once the truffles are formed and chilled, they are rolled in a mixture of crushed Snyder’s Pretzel Sticks and crushed peppermints. The final touch is to place a Snyder’s Pretzel Stick into each truffle to create a lollipop.

Pretzel Peppermint Truffle Pops

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Snyder’s of Hanover® Pretzel Snaps

SHOP INGREDIENTS

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Snyder’s of Hanover® Pretzel Snaps

Melt the butter in a small pan over medium-high heat. Add the scallions and garlic and sauté for 2–3 minutes, until fragrant, then remove the pan from the heat and let cool completely. Add the cream cheese to a large bowl and stir in the cooled garlic and scallion mixture, shredded cheddar, cayenne, Worcestershire sauce, salt, pepper and ½ cup crushed Snyder’s Pretzel Snaps until well-combined. Lay out small squares of plastic wrap. Scoop a heaping tablespoon of the cream cheese mixture onto the center of each plastic wrap square, adjusting the amounts if necessary to make sure the mixture is divided evenly. Working with one square at a time, lift the sides of the plastic wrap around the cream cheese mixture to cover completely, then shape into a smooth ball, eliminating any air pockets. Repeat to make the remaining balls, then freeze for 20–30 minutes to firm. Divide the remaining 1½ cups of crushed Snyder’s Pretzel Snap between 2 large plates. Add the parsley (if using) to one of the plates and mix to combine. Remove the chilled cheese balls from the freezer and roll half of the balls in the pretzel-parsley mixture, pressing firmly to coat with the crumbs. Place each ball on top of a Snyder’s Pretzel Snap and place on a large platter. Roll the remaining balls in the plain crushed pretzels, then press the pomegranate seeds sparsely around the balls (if using). Place each ball on top of a Snyder’s Pretzel Snap and place on a large platter with the other balls. Serve immediately, or chill uncovered until ready to serve, up to 24 hours. Enjoy!

1. 2. 3. 4. 5. 6. 7. 8.

PREPARATIONS

2 tsp 6 4 1 lb 2 cups ½ tsp 1 tsp ½ tsp ½ tsp 2 cups ½ cup ¼ cup

INGREDIENTS

Makes 38 Mini Cheeseballs Prep Time: 30 Min plus 30 Min Chilling Time Cook Time: 10 Min Total Time: 1 Hour 50 Min

Garlic, scallions, and other seasonings are mixed with crushed Snyder’s of Hanover® Pretzel Snaps and two types of cheese to form our cheese balls. Once shaped into spheres and chilled, the cheese balls are rolled in more crushed pretzels and other garnishes (half get pomegranate seeds for a pop of sweet juice and color, the other half get chopped parsley for an herby finish - these extras are always optional). The variation in toppings adds extra color and possibility to this stunning tray of cheese. Finally, our cheese balls will be served on top of a Snyder’s Pretzel Snap for the perfect cheese and “cracker” vibe.

Mini Garlic Pretzel CheeseBalls

Line a baking sheet with parchment paper. In a medium, microwave-safe bowl combine the milk chocolate chips and 1 tablespoon coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth. Stir in the cayenne, cinnamon, and cloves. Pour the melted chocolate into a tall, narrow container, such as a pint glass, for easier dipping. Dip each Snyder’s Pretzel Rod in the melted milk chocolate to cover three-quarters of the way, allowing any excess to drip off, then place on the prepared baking sheet. Chill in the refrigerator for 15–20 minutes, until the chocolate sets. In a small, microwave-safe bowl, combine the dark chocolate chips and remaining ½ teaspoon of coconut oil. Microwave in 45-seconds intervals, stirring between, until melted and smooth. Pour the chocolate into a zip-top bag and use scissors to snip off a corner of the bag. Remove the chocolate-covered pretzels from the refrigerator and drizzle the melted dark chocolate over the rods. While the chocolate drizzle is still wet, dust the pretzel rods with additional cinnamon and cayenne. Refrigerate for another 5 minutes to set the chocolate. Store the pretzel rods in a zip-top bag in the refrigerator until ready to serve. Enjoy!

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PREPARATIONS

1 1 tsp ½ tsp 1 tsp ¼ tsp 1 ¼ cup

INGREDIENTS

Makes 36 Pretzel Rods Prep Time: 10 Min plus 20 Min Chilling Time Cook Time: 5 Min Total Time: 35 Min

Spicy Chocolate-Covered Pretzel Rods

1 1 tsp ½ tsp 1 tsp ¼ tsp 1 ¼ cup

all-purpose flour baking soda kosher salt vegetable shortening creamy peanut butter granulated sugar, plus more for rolling packed light brown sugar large egg whole milk vanilla extract

1½ cups 1 tsp ½ tsp ½ cup ¾ cup ⅓ cup ⅓ cup 1 2 tbsp 1 tsp

PEANUT BUTTER COOKIE

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Snyder’s of Hanover® Pretzel Snaps

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Snyder’s of Hanover® Pretzel Snaps

Make the peanut butter cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the shortening, peanut butter, granulated sugar, and brown sugar with an electric hand mixer on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then beat in the egg, milk, and vanilla on medium speed until combined. Add the dry ingredients to the wet ingredients, beating on low speed until combined. The dough should be crumbly, but hold together when pressed. Set aside. Make the sweet snaps: Preheat the oven to 175ºF (95°C). Line a baking sheet with parchment paper. Arrange the Snyder’s Pretzel Snaps on the prepared baking sheet in a single layer. Place a chocolate caramel candy on top of each pretzel snap. Bake for 1–2 minutes, watching closely, until the chocolate is shiny and soft, but not melting. Remove from the oven and carefully place a candy-coated chocolate on top of each drop, gently pressing down to spread the chocolate drop across the pretzel. Refrigerate while you roll out the cookies. Increase the oven temperature to 375ºF (190°C). Line 2 baking sheets with parchment paper. Roll the cookie dough into 1 inch balls, then roll in granulated sugar to coat. Place on the prepared baking sheets, spacing about 1 ½ inches apart. Bake the cookies for 10–12 minutes, or until the edges are light golden brown. Remove from the oven and press a sweet snap into the top of each cookie, then let cool for 10 minutes. Enjoy!

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PREPARATIONS

Snyder’s of Hanover® Pretzel Snaps chocolate caramel candies, assorted flavors candy-coated chocolates, assorted colors

30 30 30

SWEET SNAPS

all-purpose flour baking soda kosher salt vegetable shortening creamy peanut butter granulated sugar, plus more for rolling packed light brown sugar large egg whole milk vanilla extract

1½ cups 1 tsp ½ tsp ½ cup ¾ cup ⅓ cup ⅓ cup 1 2 tbsp 1 tsp

PEANUT BUTTER COOKIE

INGREDIENTS

Makes 30 Cookies Prep Time: 40 Min Cook Time: 15 Min Total Time: 55 Min

Make chewy peanut butter cookies (or use store-bought cookie dough), then top off with sweet snaps, Snyder’s of Hanover® Pretzel Snaps topped with chocolate caramel candies.

Holiday Snaps Cookies

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Snyder’s of Hanover® Pretzel Snaps

Make the pie crust: Add the flour, sugar, and salt to a large bowl and whisk to combine. Add the butter to the flour mixture and use your fingers to break the butter down into pea-sized pieces. Add the ice water, a few tablespoons at a time, and mix until the dough comes together. Add the shredded white cheddar and crushed Snyder’s Pretzel Snaps and gently fold to incorporate. Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for 2 hours. Make the apple filling: In a large bowl, combine the apples, sugar, tapioca flour, cinnamon, allspice, cloves, nutmeg, and white cheddar and mix to combine. Preheat the oven to 400°F (200°C). Once the dough is chilled, roll one disc out to a 12-inch round, about ¼ inch thick. Carefully transfer to a 9-inch pie dish. Cut away any excess dough around the edges. Scoop the apple filling into the bottom pie crust. Roll the remaining disc of dough out into a large rectangle, about 10 inches long. Cut into 1-inch-wide strips. Arrange the strips on top of the pie in a lattice pattern, leaving large gaps between each strip. In a small bowl, whisk together the egg and milk. Brush a thin layer of egg wash over the pie crust. Place the pie dish on a baking sheet to catch any drips, then transfer to the oven and bake the pie for 25 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 30–35 minutes, or until the crust is golden brown and cooked through (you may need to cover the top crust with foil if it begins to brown too quickly). Remove the pie from the oven and carefully place more Snyder’s Pretzel Snaps over the filling between the gaps in the lattice crust. Let the pie cool completely before serving, about 1 hour. The pie can be made 1 day ahead of time and kept at room temperature until ready to serve. Enjoy!

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PREPARATIONS

2½ cups 2 tsp 1 tsp 1 cup ½ cup 1 cup ¼ cup 1 1 tbsp

INGREDIENTS

Makes 1 Pie Prep Time: 40 Min plus Chilling Time Cook Time: 1 Hour Total Time: 3 Hours 40 Min

For this special apple pie, the pie crust has crushed Snyder’s of Hanover® Pretzel Snaps and sharp white cheddar cheese. The crust is placed in the pie dish, and the apple filling is layered in. For our top crust, we create a lattice design with gaps. Once the pie is baked until golden brown, those gaps are filled with more Snaps!

Pretzel Cheddar Apple Pie

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