[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chocolate Pretzel Bites[/title][fusion_text]Week of November 13th-20th 2015
• 1 bag of tiny twist pretzels
• 1 bag Hershey’s Kisses
• 1 box of regular M&M
Preheat oven to 275°F. Arrange pretzels on a baking sheet. Place a single kiss on top of each pretzel. Bake for 3 minutes. As soon as they’re out of the oven, press an M&M into each kiss to flatten it. You can transfer them onto a plate or keep them on the cookie sheet. Cool in the fridge until the chocolate hardens, 10-15 minutes.
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