Chocolate Caramel Pretzel Bites

Ingredients

• Pretzels
• Caramel squares, unwrapped and cut in half
• 3/4 cup semi-sweet chocolate, melted with 1 teaspoon coconut oil (or vegetable oil!)
• Christmas sprinkles 

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or silicone baking mat. Layer all pretzels on the sheet. Place half of caramel squares on each pretzel. 

Bake in the oven for 5 to 6 minutes. The caramel will be melty but not completely filing the holes of the pretzels. Use a spoon to flatten the caramels after removing from the oven. Cool pretzels completely before dipping in chocolate.

When cool, dip pretzels in chocolate (cover whole pretzels or dip halves). Tap against the bowl with chocolate to help excess drip off back to the bowl. 

Place back on the sheet. Sprinkle with funfetti. Let cool completely. 

Store in air tight container.

Buffalo Chicken Pull-Apart Bread

Ingredients

• 2 packages Pillsbury pizza dough
• 2 cups chicken, cooked and shredded
• 1 cup Buffalo sauce
• 1/4 cup scallions, chopped
• 2 1/2 cups shredded pepper jack cheese
• 1/2 cup butter, melted
• 1 jalapeno, diced
• Ranch dressing for dipping

Preheat oven to 350 degrees F.

Roll out dough and cut into 3x3-inch squares (3 rows of 5). Cook in the oven for about 8 minutes.

In a bowl, toss together shredded chicken, Buffalo sauce, scallions, half the cheese, and the diced jalapeño.

Grease loaf pan and/or muffin tin. Begin layering. Brush butter on a rectangle, top with Buffalo chicken mixture, followed by a sprinkling of cheese. Repeat with remaining rectangles, stacking one on top of the other, chicken side up. 

Cover with foil. Bake bread 50-60 minutes. Bake muffins 18-20 minutes.

Enjoy!