Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 50.0
- Total Fat: 1.6 g
- Cholesterol: 5.4 mg
- Sodium: 123.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.2 g
- Protein: 1.3 g
View full nutritional breakdown of Carmel Pretzel Cups calories by ingredient
Carmel Pretzel Cups
Submitted by: MGWIFEIntroduction
The original of this recipe is from Pampered Chef and each cup had 100 calories and 6 grams of fat. Just a few changes and the calories drop down to 50 per cup and 1.6 grams of fat. The original of this recipe is from Pampered Chef and each cup had 100 calories and 6 grams of fat. Just a few changes and the calories drop down to 50 per cup and 1.6 grams of fat.Number of Servings: 24
Ingredients
-
2 cups pretzel sticks
5 tablespoons light butter, melted
1/3 cup powdered sugar
1/2 cup sugar free cool whip, thawed
6 ounces fat free cream cheese, softened
1/4 sup sugar free carmel syrup
1 square (1 ounce) semi sweet baking chocolate
Tips
Directions
Preheat the oven to 375 degrees.
Crush the pretzels into very small pieces and combine with the powdered sugar and melted butter. Lightly grease a mini muffin tin and put about 1 tablespoon of the pretzel mixture in each cup. Press down hard in the center to form a small indentation. Bake for six minutes. When they are done let them cool for a minute or two in the muffin tin then let them sit on a cooling rack for about five more minutes, or until completely cooled.
Finely chop the chocolate square until it's almost the consistancy of a powder. Mix with the cream cheese, carmel syrup and cool whip. Put the mixture in a ziplock bag and cut the corner off. Pipe equally among the cups.
Enjoy!
Serving Size: One serving size is one cup
Number of Servings: 24
Recipe submitted by SparkPeople user MGWIFE.
Crush the pretzels into very small pieces and combine with the powdered sugar and melted butter. Lightly grease a mini muffin tin and put about 1 tablespoon of the pretzel mixture in each cup. Press down hard in the center to form a small indentation. Bake for six minutes. When they are done let them cool for a minute or two in the muffin tin then let them sit on a cooling rack for about five more minutes, or until completely cooled.
Finely chop the chocolate square until it's almost the consistancy of a powder. Mix with the cream cheese, carmel syrup and cool whip. Put the mixture in a ziplock bag and cut the corner off. Pipe equally among the cups.
Enjoy!
Serving Size: One serving size is one cup
Number of Servings: 24
Recipe submitted by SparkPeople user MGWIFE.
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