Cinnamon-Sugar Pretzel Twist Recipe

Before you begin to fry your pretzels prepare your powdered sugar coating.Place the powdered sugar into a large container and add cinnamon. Although I prefer to go heavy on the cinnamon this should be added to your preference. It can be excluded, also.

Place a high lipped frying pan on the appropriate eye and set the temperature between Med and Med-High; though you may have to adjust the temperature depending on your stove top. Add an 1-1.5inches of oil to the pan and wait for it to heat .Once the oil is hot open the can of Pillsbury breadsticks and pull them apart. Drop the bread sticks into the hot oil with. On average the bread sticks will only take a minute or two to fry per side so be sure to keep an eye on it. Although you can use the breadsticks "as is"; they are easy to make into twist, pretzel and ring shapes. If for some reason the bread sticks get warm and begin to stretch more than you like take your finger in the middle of the bread stick and twist the loose ends together.

As you begin to heat the oil place the small sauce pan on the appropriate eye and set the temperature to Lo or Med-Lo. Pour the chocolate chips in the pan and let them begin to melt. While melting pour your cream in slowly and add the peanut butter into the melting concoction. As it heats the peanut butter will begin to smooth out and will create a rich peanut butter/ chocolate ganauche dipping sauce for your pretzels.

As soon as the pretzels are golden brown remove them from the oil and place them in the powdered sugar container. Place the lid on the container and shake it in all directions until your pretzels are covered. If that's not enough sugar just add a little extra to the container until all of the sticks are coated. Repeat this process with all of the pretzels. Once they are finished you can place them on a nice serving dish. I only do this when I'm cooking for guests. If I'm serving it to my family I usually keep the pretzels in the sugar container.