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[Anonymous]

YOGURT COVERED PRETZELS

INGREDIENTS

1 bag mini pretzels (should contain about 3 or 4 dozen)
2 c. strawberry or vanilla yogurt
5 c. confectioners sugar

While heating oven to 250 degrees, gradually mix sugar into yogurt in large bowl.  Dip pretzels into yogurt mixture (chopsticks work well as dipping tools,) then place on a wire rack with a cookie sheet or foil underneath to catch drips.  When all the pretzels are coated, place the wire rack and cookie sheet/foil in the oven, then turn off the oven.  Leave pretzels in the oven for three or four hours until the coating hardens.  Remove pretzels from the oven and place in snack baggies or store in an airtight container.  The dipped pretzels should stay crisp for a few days.  

[Anonymous]

FROSTY TREASURES

6 OZ. SEMISWEET CHOCOLATE CHIPS
1/4 C. VEGETABLE OIL
1/4 C. CREAMY PEANUT BUTTER
6 C. CRISPIX OR CORN CHEX
2 C. CONFECTIONERS SUGAR

Place cereal in large heat-safe bowl.  In small microwave-safe bowl, mix chocolate chips with oil and microwave on high for 90 seconds or until chips melt.  Stir in peanut butter, then pour over cereal in large bowl.  Gently toss until well-coated.  Place sugar in large (gallon-size) ziploc bag, add coated cereal and close bag securely.  Shake bag till cereal is well-coated with sugar.  Store in airtight container in refrigerator, or portion into baggies and keep in a cool space.

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