Happy Secret Recipe Club Day!
Group B is back after a short January vacation and I’m so glad! I miss SRC when it’s on break!
This month, I was assigned Colleen’s blog, Secrets from the Cookie Princess. And Colleen truly is the cookie princess – she makes an astounding amount of cookies each Christmas! In 2014 alone she made over 118 dozen Christmas cookies! Wow!
Now, once would think that I would, obviously, choose a cookie recipe for this month SRC reveal.
Well…I didn’t, but I did choose something sweet, her Salted Caramel Pretzel Bark. Then due to a serious lack of reading comprehension on my part, I completely messed up the recipe. It was still delicious, but it really wasn’t Colleen’s recipe anymore. I thought about posting it anyway, with my unintentional changes, but I thought it would be embarrassing to be all, “Here’s your recipe it’s not your recipe anymore because I apparently failed 2nd grade.”
But it is still super delicious, so I’m posting it (separately) in a couple days…so stop on back J
Luckily, when I set out to make the Salted Caramel Bark, the recipe for Buffalo Pretzels also caught my eye and I was already in the process of making them when I realized my mistake on the first recipe.
So! Today’s recipe is Buffalo Pretzels. The pretzels are delicious, only slightly spicy (if you’re really looking for more of a kick, I recommend a dash of cayenne pepper) and the perfect snack!
I could not keep my hands off of these things! I was grabbing a handful every single time I passed by my dish! I served these more game night and they were hugely popular!
So thank you Colleen for a delicious snack!
Recipe from Secrets from the Cookie Princess
8 cups pretzel sticks
5 tbsp butter, melted
2 tbsp hot sauce (I used Frank's )
1 tbsp dry ranch mix
1 tsp worchestershire sauce
¼ tsp celery salt
Preheat the oven to 250 degrees F and line a baking sheet with foil or a silicone mat.
Place the pretzels in a large bowl.
Whisk together the remaining ingredients and pour over the pretzels. Stir to coat evenly.
Pour the pretzel mixture onto the prepared baking sheet, lightly mixing again to ensure that the pretzels are all coated.
Bake in the preheated oven for 45 minutes, stirring every 15 minutes, until the pretzels are dry.
Cool and serve.
This post contains affiliate links.