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Baker’s Dozen Pretzel Pops

Cake pops are a great way to serve up tasty treats to your family. Decorate them with your children's favourite candies and enjoy the well‑deserved sound of silence that comes with little mouths full of sweet homemade goodness.

5 / 52 ratings

Ingredients

  • ¾ cup butter or margarine, softened
  • 1 package [4 serving size] chocolate flavour instant pudding
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, lightly beaten
  • tablespoons chocolate syrup
  • cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup all‑purpose flour*
  • 1/2 teaspoon baking soda
  • 13 Rold Gold® pretzel rod halves (each about 4 inches long)
  • Assorted small candies, candy sprinkles, coloured sugar

How to make it

  1. Heat oven to 375ºF. In large bowl, beat butter, pudding mix, sugars, egg and chocolate syrup until creamy. Add combined oats, flour and baking soda; mix well. Shape dough into 13 balls, about 1‑1/2 inches in diameter. (*If dough is too sticky to shape, stir in flour by teaspoonfuls until easy to handle.)
  2. Place 2 inches apart on large parchment‑lined cookie sheets; flatten slightly. Decorate as desired with candies and sugar.
  3. Bake 12 to 14 minutes or until edges of cookies are set. [Do not overbake] Immediately insert cut end of a pretzel stick half into centre of each cookie; hold pretzel stick for a few seconds to secure. Cool 10 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Metric: Oven Temp: 190°C Pretzel length: 10 cm 

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