Recipe - Bakers Dozen Pretzel Pops

Three fourths cup (1One half sticks) butter;
softened
1 pack (3.9ounce) chocolate flavor
instant pudding/pie mix
1/3 cup Firmly packed brown sugar
One fourth cup Granulated sugar
2 tablespoon Chocolate syrup or milk
1 Egg; lightly beaten
1 teaspoon Vanilla
One half cup Allpurpose flour*
One half teaspoon Baking soda
2 cup Quaker Oats® (quick or old
fashioned); uncooked
13 Pretzel rod halves; each
about 4 inches long
Assorted small candies
Candy sprinkles
Colored sugar
*if using old fashioned oats
then increase; flour to 2/3
C

1.Heat oven to 375øF. In large bowl, beat margarine, pudding mix, sugars,
chocolate syrup, egg and vanilla until creamy. Add combined flour, baking
soda and oats; beat well.

2.Shape dough into 13 balls, about 1One half inches in diameter. (If dough is
too sticky to shape, stir in flour by teaspoonfuls until easy to handle.)
Place 2 inches apart on large ungreased cookie sheets; flatten slightly.
Insert broken end of pretzel stick half about 1One half inches into dough.
Decorate as desired with candies and sugar.

3.Bake 12 to 14 minutes or just until edges are set. (Do not overbake.)
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store
tightly covered.

Cook's Tip: Purchase 8inch long pretzel rods. Break in half by hand.

Notes: 8th Annual Quaker Oatmeal® "Bake It Better With Oats" Recipe Contest
First Prize Winner Kid Creations Marcia Jacobovitz and Granddaughter
Kelly Cedar Grove, New Jersey

Recipe by: Quaker Oats®

Posted to brandnamerecipes by Barbrabarbra@pipeline.com on Feb 03, 1998