As Easter approaches, we are on a quest to find the ultimate dessert using Fatty Sundays Easter Sprinkle pretzels. Our Easter pretzels are dipped in creamy white chocolate and decorated with pastel colored sprinkles. We’ve seen just about everything from ice cream to brownies incorporating our pretzels, so we were super excited to see Sabrina of @houseofsabrina bake Rice Krispy treats with them!
-3 tablespoons butter
-1 package (10 oz., about 40) Marshmallows OR 4 cups Miniature Marshmallows
-6 cups rice krispies
-4 packages of Fatty Sundays Easter Sprinkle pretzels
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice krispies and 1-2 packs of crushed pretzels. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
4. Top with Fatty Sundays pretzels. Cut into 2-inch squares.
-Best if served the same day.
-Use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended as a substitute for the butter.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Love to bake? We’d love to see your sweet creations using our pretzels! Simply tag @fattysundays in your photo and you may even be regrammed on the Fatty Sundays Instagram account!