These were really great! Only thing I did different was used a 4 oz. can of green chile peppers (I had one in the pantry so I just used that instead of buying another, larger can.) It gave just a hint of the pepper flavor, which was good for my kids since they don't care for super spicy, but I'm sure with the larger can they'd still be just as good!

Reviewed On: Jan. 28, 2012

These are positively addicting! I don't see these lasting for very long in our home or if I take them to a party somewhere! I used a 16 oz bag of small traditional twist pretzels, along with 1/4th of another bag for 20 oz. I prepared butter mixture as stated but cut the garlic by 1/2 tablespoon (personal preference). I had pretzels waiting in a large bowl and I poured warm (not hot) butter mixture over the pretzels, stirring to coat. I placed them on a large jelly roll pan and baked for 15 minutes at 250 deg. I noticed they were browning, so I turned the oven down to 200 for the next half hour, then turned it up to 225 the last 15 minutes. I can't say enough about how fabulous these taste! I don't give out 5 star ratings often, but these pretzels deserve it! Thank you for sharing the recipe!

Reviewed On: Dec. 19, 2011

Very buttery, and great tasting! I did think it was too thick, however, prepared in a 9x13 pan. Next time I make it I'll use a jelly roll pan and use more chocolate to accommodate the larger surface. Also, I didn't place chocolate on bottom of pan - sprinkled over top, waited a few minutes, then spread out after the chips had melted. I'll definitely be using this recipe again!

Reviewed On: Dec. 19, 2011