| 1/2 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
| 2 | tablespoons water |
| 1 | teaspoon vanilla |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1/8 | teaspoon salt |
| 10 | pretzel rods, about 8 1/2 inches long, cut crosswise in half |
| 2 | teaspoons shortening |
| 2/3 | cup semisweet chocolate chips |
| Butterscotch-flavored chips, melted |
| 1. | Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls. |
| 2. | Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom. |
| 3. | Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes. |
| 4. | Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set. |
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| Make cookies up to a day ahead, and store in an airtight container. Your little ghosts and goblins can help you decorate these Halloween goodies when the time is right! |
|
| No need to rush when you're melting chocolate. Melt chocolate slowly over low heat so it doesn't burn. |
Nutrition Information:
150 ( 65 ); 7 g ( 2 g); 0mg; 170 mg; 21 g ( 1 g); 2 g 4 %; 0%; 0%; 4 % 1 ; 1/2 ; 1