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Betty Crocker Cookie Cups - Salted Caramel Pretzel

Betty Crocker Cookie Cups - Salted Caramel Pretzel - Front

About This Item


Ingredients

Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sugar, Sweetened Condensed Skim Milk (nonfat milk, sugar, corn syrup), Corn Syrup, Butter. Contains 2% or less of: Vegetable Oil (palm, soybean, and/or canola oil), Modified Corn Starch, Water, Leavening (baking soda, sodium aluminum phosphate), Salt, Sea Salt, Gellan Gum, Mono and Diglycerides, Barley Malt Extract, Yeast, Xanthan Gum, Natural and Artificial Flavor, Nonfat Milk.

Allergy Information

CONTAINS WHEAT, MILK; MAY CONTAIN EGG AND SOY INGREDIENTS.

Nutrition Facts

Serving Size
3 tbsp mix + topping (34g)
Amount Per Serving As Packaged Calories
130
% Daily Value
Total Fat  1.5g2%
Saturated Fat  1g4%
Trans Fat  0g
Cholesterol  < 5mg1%
Sodium  150mg6%
Total Carbohydrate  26g10%
Sugars  15g
Incl. 15g Added Sugars  29%
Protein  2g
Iron  0.6mg4%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

You will need:
1/3 Cup Butter, Margarine or Spread,* Melted
1 Tablespoon Water
*If using spread, use one that has more than 60% vegetable oil.
Instructions:
1. Heat oven to 375°F or 350°F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place Salted Caramel pouch in bowl of hot water (do not microwave pouch); set aside.
2. Stir Cookie Mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten.
3. Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well.
CAUTION: Pan and cookie will be hot. COOL COMPLETELY.
1. Squeeze salted caramel pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons salted caramel into each cookie cup; spread.
5. Place 1 -2 Pretzels on filling OR place 1 pretzel on filling and sprinkle with crushed pretzels right before serving. Store in airtight container.
Betty’s Tip: TO CRUSH, place pretzel in resealable bag; seal and crush.
High Altitude (3500-6500 ft): Bake 13 minutes.