This Treat With the Perfect Balance of Salty and Sweet Will Blow Your Hair Back!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, caramel, Caramel Chocolate, casserole, Chiquita, Chocolate Ganache, Chocolate Pretzels, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Pretzel, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Would you like to hear a funny story? When I was very little, I think about 4 years old, my Mom and Dad, along with my grandma, took me to church.
We used to go almost every Sunday. I don’t remember that much from those times, except that the church ceiling was so high up I would feel very small when I looked up. But there is this one time that I remember particularly well. We were sitting behind another family and they had a son about the same age as I was. Or so I thought; at least he looked about the same height I was.
He would peek in between the seats and when he noticed me, he offered me something. He had a little bag of pretzels with him – don’t ask me why, I know my parents would have never let me take snacks or treats to the church. But he had them, and he shared them with me. He never said a word to me, and I never spoke to him (I was a very shy kid) but he kept looking at me and offering me more pretzels. There was something special about that moment and even today, whenever I buy a bag of pretzels, I remember that little boy.
Recipe and photo courtesy of Pure Wow
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Quick tip: This recipe take about an 1 1/2 hours from start to finish, and yields a 10-inch tart.