Posted in Recipes

Celebrate National Pretzel Day With Pretzel Crisps #Bloggers4NPCD

   Published Date: 04/26/2013
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Pretzel Crisps sponsored this post – they supplied samples to help create the recipes below and I thank them for it!

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Pretzels and crackers are two snacks that you’ll find in our home at all times.  My whole family enjoys noshing away on crunchy salty snacks.  And then we were introduced to Pretzel Crisps®.  Not quite a pretzel, not quite a cracker – it’s unique!  A pretzely cracker – a crackery pretzel… whatever you call it, well it’s worth celebrating National Pretzel Day with (which happens to be today by the way).

Or wait — if it’s not quite a pretzel… maybe it should have it’s own day?  Well you can place a vote on the Pretzel Crisp Facebook page and vote on whether today should be their day or if they should have their own holiday, National Pretzel Crisps® Day.  Voting ends today at 8pm EST so if you have an opinion on the matter, well you should make it known! 

As part of National Pretzel Day celebration and as a special tahnks to their wonderful, supportive fans, they will be giving away a mystery gift today!  TO find out what it is and calim a gfit for you and a friend, stop by the Pretzel Crisps Facebook page starting at 8am EST today.

Pretzel Crisps come in a lot of flavors: Original, Garlic Parmesan, Buffalo Wing, Everything, Sesame, Jalapeño Jack, Chipotle Cheddar, Classic, Supreme, Tuscan Three Cheese and Cinnamon Toast.

I made a couple of recipes to celebrate National Pretzel Day with them.  One sweet, one savory – either way Pretzel Crips have you covered!

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CAMPFIRE COOKIES
by Cheryl Lundquist


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Ingredients
20 Original Pretzel Crisps
4 ounces semi-sweet bakers chocolate
20 teaspoons peanut butter
10 teaspoons marshmallow creme

Directions
Heat chocolate in microwave in 30 second intervals, stirring until completely melted.  Spread peanut butter on 10 of the Pretzel Crisps.  Spread marshmallow creme on top of the peanut butter.  Put the remaining Pretzel Crisps on top of the marshmallow creme.  Dip each “cookie” into chocolate, coating completely.  Place on a plate lined with wax paper and stick in freezer for 5-10 minutes to allow chocolate to harden.  Makes 10 cookies.


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Guacamole Salsa Dip
adapted recipe originally by Gus Campanario


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Ingredients
Buffalo Wing Pretzel Crisps
2 oz of mashed avocados
Avocado, cubed
4 Tbsp. of salsa
1 tsp. lime juice

Directions
In a bowl combine salsa and lime juice.  Mix in the mashed avocados.  Garnish with cubed avocado.  Serve with Buffalo Wing Pretzel Crisps for scooping.

Let me know how you would use any of the flavors of Pretzel Crisps in a snack or appetizer.

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