When the holiday table needs one more easy sweet, this little baked dessert has the kind of homespun charm I always appreciate. It turns a bag of solid frozen unthawed soft pretzels into a buttery, caramel-kissed treat with that lovely mix of sweet and salty folks never seem to forget. It feels a bit like the practical Midwestern knack for making something special out of what is already in the freezer, and around Thanksgiving, that kind of simple kitchen wisdom goes a long way.
Serve this warm from the roasting pan with scoops of vanilla ice cream or a good spoonful of whipped cream. It also sits nicely beside a cup of coffee after the big meal, and if you want to dress it up for the holiday table, a sprinkle of chopped pecans or a drizzle of caramel sauce makes it feel right at home next to pumpkin pie and apple crisp.
Brown Sugar Cinnamon Pretzel Bake
Servings: 8
Ingredients
1 bag solid frozen unthawed soft pretzels, about 5 to 6 pretzels
Directions
1. Preheat the oven to 350°F. Lightly grease a large oven-safe roasting pan, then arrange the solid frozen unthawed soft pretzels in a single layer.
2. Pour the melted butter evenly over the pretzels, making sure each one gets a little of that richness.
3. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle the mixture all over the buttered pretzels.
4. Bake for 20 minutes, then carefully remove the pan and scatter the mini marshmallows over the top.
5. Return the pan to the oven and bake 8 to 10 minutes more, until the pretzels are heated through, the sugar is bubbling, and the marshmallows are puffed and lightly golden. Let it stand 5 minutes before serving warm.
Variations & Tips
Pecan Holiday Version: Scatter 1/2 cup chopped pecans over the top with the marshmallows for a little crunch and a flavor that fits right in with Thanksgiving desserts.
Caramel Finish: If you have caramel sauce on hand, a light drizzle just before serving makes this taste even more like a special holiday pudding.
Keep an Eye on Browning: Marshmallows can go from pale to too dark in a hurry, so start checking during the last few minutes of baking.
Best Served Warm: This dessert is at its very best when the pretzels are soft and the sugar syrup is still warm, so plan to bake it shortly before bringing it to the table.
