I think very few people bought my spiel about the Halloween Monster Cake Pops being easy. Am I right? But they really are. Sincerely. Truly. Aaaah, forget it. I feel ya.
Let’s do something totally uncomplicated. I promise. You need a microwave, microwave safe bowl, mug, cookie sheet, and 4 ingredients to turn out this simple Halloween treat.
I made these over a month ago and it was torture not to share them with you all until now. Sweet, salty, festive, and yummy! Give some to your friends, family, co-workers, and kid’s classmates and let the happy crunching begin.
Now for the real excitement – I wrote a little editorial piece for Calphalon and they asked if I wanted to do a giveaway also. *Jumps up and down* The hardest part was choosing something, since all their products are outstanding. But with holiday turkeys and hams right around the corner, I thought this 16-inch roasting pan would be ideal. I have one and let me tell you, I love it. It’s sturdy, nonstick, dishwasher safe, professional-grade, and includes a rack. It’s a $150 of pure awesomeness.
(On a side note, Calphalon has been an absolute pleasure to work with. Great company, great people. And I love that as much as their merchandise.)
So, throw your hat in the ring. Somebody has to win…maybe it’ll be you!
1 lucky U.S. reader has a chance to win this Calphalon Unison Nonstick 16-inch Roaster (YAY!)
There are three ways to enter: (1) leave a comment on the blog (2) go “like” us on Facebook or (3) Already a fan? Just leave a comment on The Wall. Want to increase your chances? You can leave a comment here and on Facebook.
Entries accepted through Friday, October 26th.
Halloween Pretzel Rods
Prep time: 30 minutes
• 1 package thick pretzel rods
• 6 ounces white baking chocolate chips
• 1 (2.5 ounce) container chocolate sprinkles
• 1 (2.5 ounce) container orange sprinkles
Line a cookie sheet with parchment paper or foil.
In a small bowl, combine the chocolate and orange sprinkles.
Place white chocolate in a medium microwavable bowl and melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth. Transfer to a tall mug.
Place a pretzel rod inside the mug and twirl around, coating about 2/3 of the rod, and wriggle to shake off any excess chocolate. Sprinkle the chocolate and orange sprinkles (as much or as little as you like) over each rod. Lay each pretzel on the cookie sheet.
Place cookie sheet in the refrigerator for 5-10 minutes to set and dry completely.