• These miniature sweet and salty treats would be the perfect dessert for a summer party. Cool, crunchy and chocolaty, it's almost impossible to eat just one!

Ingredients

  • 1 cup pretzels (can use Gluten Free if needed)
  • 2 T. butter or vegan buttery spread
  • 1 T. sugar
  • couple pinches salt
  • 12 T. chocolate ice cream, softened (I used vegan coconut milk ice cream)
  • extra pretzels and/or chocolate chips for toppings
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 1 Hr 15 Min
SERVINGS 6
MEAL/COURSE Dessert
SEASON/OCCASION Summer
COOKING METHOD Freezer
CUISINE American

Preparation

  1. Crush your pretzels into crumbs (I used the bottom of a heavy glass).
  2. Melt your butter/buttery spread in a bowl in the microwave and stir in the pretzel crumbs, sugar and salt.
  3. Line a mini-muffin tin with 12 paper liners and put some of the crust mixture in each liner.
  4. Press it down with the back of a spoon.
  5. Put a tablespoon of chocolate ice cream in each cup and take a spatula and smooth out the top.
  6. Press a pretzel or a few chocolate chips into each ice cream bite.
  7. Cover the muffin tin with wax paper and freeze until firm, about an hour or so.

Rating

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