How to Make Gluten-Free Flour Mix

With this ratio of white rice flour, potato starch, sorghum flour, and xanthan gum, we created a gluten-free flour mix that you can swap cup-for-cup for regular all-purpose flour.

See More

Scalloped Potato Recipes

Need some sure winners to add to your list of potato sides? Look no further than these gooey scalloped potato recipes. From classic au gratin potato bakes to modern twists featuring sweet potatoes or fruit, these buttery golden casseroles have it all: cheese, crumbs, and taters!

View Slideshow

How to Make a Single-Crust Piecrust

Learn how to make a pie with tender, flaky crust in 11 simple steps.

See More

How to Brine a Turkey

Learning how to brine is the simple secret to serving a moist, tender turkey (plus, it enhances the bird's flavor). For most turkey brine recipes, start with a stir-together saltwater solution and be sure to plan ahead, since marinating takes eight to 12 hours.

See More

Flavorful Green Bean Casserole Recipes

The fresh flavor and creamy texture of green bean casserole have made it a go-to side dish. If you're looking for ways to switch up the classic comfort food, turn to these green bean recipes that showcase what you love about green bean casserole while adding surprising touches.

View Slideshow

How to Mash Potatoes

Make mashed potatoes from scratch -- the creamy results are a special side dish for any dinner. See how our Test Kitchen experts make their mashed potatoes using two types of potatoes and a surprisingly simple process.

View Video
Popular in Food

Peppermint-Pretzel Candies

  • Makes: 48 servings
  • Prep: 25 mins
  • Slow Cook: 1 hr to 1 hr 30 mins (low)

Peppermint-Pretzel Candies



  1. Place a disposable slow cooker liner in a 3-1/2- or 4-quart slow cooker. Add candy coating, white chocolate, and shortening; stir to combine.
  2. Cover and cook on low-heat setting for 1 to 1-1/2 hours or until mixture is melted and smooth, stirring every 30 minutes. Stir in peppermint extract. Stir in pretzels and peppermint candies.
  3. Line two large baking sheets with parchment paper. Drop candy mixture by heaping tablespoons onto the prepared baking sheets. Let stand at room temperature until firm.
  4. In a small saucepan cook and stir dark chocolate over low heat until melted; cool slightly. Spoon melted dark chocolate into a decorating bag fitted with a 1/4-inch plain tip. (Or fill a heavy resealable plastic bag with melted chocolate; snip a small hole in one corner of the bag.) Drizzle melted dark chocolate over candies. If desired, sprinkle with additional crushed peppermint candies. Let stand at room temperature until firm.

Nutrition Facts (Peppermint-Pretzel Candies)

    Per serving:
  • 151 kcal cal.,
  • 7 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 1 mg chol.,
  • 176 mg sodium,
  • 22 g carb.,
  • 0 g fiber,
  • 13 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...