I have not made this recipe BUT i do make chocolate covered pretzels - the trick is to use CHOCOLATE BARK COATING. It adheres to the pretzels VERY well (better than chips and cream). I melt the chocolate bark over a double boiler so it doesn't burn and then dip the pretzel rod or round in the chocolate, lay them all on wax paper and put in freezer. Then after hard, I redip again, roll in crushed candy (peanuts, sprinkles, M&Ms, rieces peanuts, or drizzle melted white chocolate) and freeze until hard again. DELICIOUS and beautiful.

Reviewed On: Feb. 5, 2007

I substitued brown suger splenda blend for baking and splenda white sugar for baking, used no sugar added applesauce, and lite salt. Also added craisins (dried cranberries) instead of raisins. It was a great recipe! They are more cake-like, as others have said. With these adaptations, I made 17 round cookies, each with just under 50 calories. What a great guilt-free sweet treat! I will make them again and again.

Reviewed On: Jan. 14, 2007