Ingredients
6 ounces white baking bars
4 tsp skim milk
4 tsp light corn syrup
8 ounces reduced-salt pretzel twists (about 80)
Cookie decorations -- colored sugar or chocolate sprinkles
(not included in points)
Line baking sheet with waxed paper; set aside.
Melt baking bars in small saucepan over low heat, stirring constantly. Stir in skim milk and corn syrup. Do not remove saucepan from heat.
Holding pretzel with fork, dip 1 side of each pretzel into melted mixture to coat. Place, coated side up, on prepared baking sheet; immediately sprinkle with desired decorations.
Refrigerate until firm, 15 to 20 min.
Chocolate Twisters: substitute semisweet chocolate chips for premier white baking bars.
