Comments on: ISO: Pretzel Nut Cup Recipe

By: Becky

Becky — Thu, 27 Dec 2012 20:24:57 +0000

LOL! it is that too many goodies time of year, isn’t it?

I’ve saved this recipe for a treat later on… maybe Valentine’s Day!

By: SherryPA

SherryPA — Thu, 27 Dec 2012 13:28:12 +0000

Hi Becky, No, I haven’t made it yet. My physical therapist made it and gave me the recipe. The ingredients aren’t on hand so this one didn’t get done. She served them and gave little bags of them as Christmas gifts at a party she had with rave reviews. As if all of the cookies aren’t bad enough, I made the Oatmeal Chocolate Chip Cake again last night…and it’s deadly for me…can’t leave it alone. BIG mistake! Gotta give this stuff a break! Happy New Year!

By: Becky

Becky — Thu, 27 Dec 2012 01:59:15 +0000

Sherry, wow, this looks fantastic.
Thanks for sharing the recipe!

Did you make it?

By: SherryPA

SherryPA — Thu, 20 Dec 2012 23:31:45 +0000

Here is the recipe. She said it is delicious and those she gave them to all wanted the recipe. Just got it today....sounds good to me! Sweet ‘n Salty Caramel Mousse Cups A Pampered Chef recipe Ingredients: 2 c. mini pretzel twists 5 tbsp. butter, melted 1/3 c. powdered sugar 1 bar (1.4 oz.) milk chocolate English toffee candy ¼ c. caramel sauce 6 oz. cream cheese, softened ½ c. thawed frozen whipped topping Additional caramel sauce for drizzling Directions: Preheat oven to 375 degrees Spray mini muffin tins with nonstick cooking spray Finely chop half of the pretzels in a manual food processor until fine crumbs form. (Don’t worry if there are some pretzel pieces). Pour into a bowl. Repeat with remaining pretzels. Add butter and sugar and mix well. Spoon about 1 tbsp. of pretzel mixture into each cup of pan. Press down to form indentations. Bake 6 minutes. Break candy bar into a few pieces and finely chop in manual food processor until very fine crumbs form. Measure caramel sauce. Mix caramel sauce, cream cheese and chopped candy in same batter bowl. Stir in whipped topping until blended. Spoon filling into a large resealable plastic bag and trim the corner. Place paper towels beneath cooling rack to prevent a sticky countertop. Remove pan from oven to cooling rack; let stand two minutes. Loosen edges of crusts and remove them from pan to cooling rack. Squeeze filling evenly into crusts. Pour additional caramel sauce into a small resealable plastic bag. Trim corner and drizzle over cups. Serves 24 Tips: To easily fill the plastic bag with filling, place the corner of the bag into a bowl and fold back out over the edges. Spoon the filling into the bag; remove the bag from the bowl and secure with a twistie seal.

By: SherryPA

SherryPA — Tue, 11 Dec 2012 09:28:10 +0000

She’s going to try to remember to bring me the recipe when I see her again on Thursday. Here’s hoping!

By: SherryPA

SherryPA — Mon, 10 Dec 2012 07:57:19 +0000

The lady who made it got rave reviews with several asking for her recipe. I’ll see her again this morning and will ask…let’s hope!

By: Becky

Becky — Mon, 10 Dec 2012 04:13:55 +0000

Sherry, I hope y ou can get the recipe. That just sounds sooo good.

By: SherryPA

SherryPA — Sun, 09 Dec 2012 10:17:18 +0000

Becky, Thank you! I don’t think that is the exact recipe, but it sure does look good! Love all of the pictures of the food on that site too! I’m going to try to get the recipe from the lady who was talking about it this coming week. We’ll see…I’ll post it if I get it.

By: Becky

Becky — Sun, 09 Dec 2012 03:15:20 +0000

Sherry, that sounds great. Is this recipe similar? in case that link doesn't work - http://www.keyingredient.com/recipes/8964238/chocolate-cheesecake-with-pretzel-crust-and-salted-caramel-mousse/