Yogurt Covered Pretzels

"A fellow zaar member found me this recipe from Stonyfield Farms in response to a request, so I'm posting it here for safekeeping! This would make a nice holiday snack, especially dusted with red and green sugar."
 
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Ready In:
3hrs 20mins
Ingredients:
3
Serves:
120
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ingredients

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directions

  • Preheat oven to 250°F.
  • In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
  • Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
  • Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
  • Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.

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Reviews

  1. Awful. Will go for white chocolate covered pretzels next time. The icing sliped directly off, because the consistency was far too runny. The baking process also failed. Please do not use this recipe.
     
  2. It's time to send my daughter in college a final exam study help package, and I'm glad I read the other reviews before I tried this. She loves yogurt pretzels...maybe they aren't really yogurt, just vanilla and white chocolate candy coating!!
     
  3. This recipe creates a poor coating & soggy pretzels no matter how you modify it. Maybe its not possible to create good yogurt covered pretzels but if it is this recipe def is not the way.
     
  4. I wish I had read the other two ratings before I wasted my time and ingredients on this. BLAH!
     
  5. this recipe was terrible.. it did not taste at all like the yogurt covered pretzels found in a store. the frosting does not harden. it is almost like putting a donut glaze onto the pretzels. it is nothing but a sticky mess.
     
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RECIPE SUBMITTED BY

<p>I'm a journalism and French major at the University of Georgia who discovered the joy of cooking a couple of years ago. I spend my summer vacations making dinner almost every night for my family, which includes my two younger sisters (11 and 14), and leap at the opportunity to cook every time I go home for a weekend visit...unfortunately, cooking in the dorms is more trouble than it's worth! <br /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com" /><a href="http://photobucket.com" target="_blank"> <br /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting" /> <br /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></a></p>
 
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