Cake batter & white chocolate dipped pretzels make a fun birthday treat! Birthday Cake Pretzels are sweet, salty and completely irresistible!
It’s mehhhh burffffdayyyyy!
Another early older? Yes. A little wiser? Still thinking that one through. I would consider myself wiser to realize I am no baker. The baking is saved for my fiance who is ever so careful when following recipes. His banana bread recipe is to.die.for.Just waiting to share that little gem with you all. Me on the other hand, it is more like a pinch of this, spoonful of that and as it goes into oven, realized I forgot eggs. Ugh.
Take my go at making Peanut Butter Banana Waffles one lovely Sunday morning. While I whisked away, instead of what was supposed to be a spoonable batter, I wound up with a ball of goo. Not yummy. Enter the baker in the house. Immediately started questioning my tactics and wondering what I ‘forgot’ to add. I pondered on the right way to tell him that I ‘forgot’ to add the banana. Seems like a rather critical ingredient, huh? Well with a shaky voice, I lightly mentioned we didn’t have any bananas…thinking it would be perfectly acceptable to forgo the one thing that provides the fluffy moistness. Ugh, again. That was the defining moment I got my baking ability was taken away.
So let me introduce you to a delicious no bake, sprinkle filled, dainty dessert. The cake batter flavored white chocolate perfectly plays off the salty pretzels and of course sprinkles are necessary. Because who doesn’t like sprinkles?
Another perk, you get to devour these beauties immediately! No waiting blah blah blah amount of time to bake then cool. I don’t have much patience; let alone for my dessert to get in my belly.
With that, I am going to let you hustle on over to the kitchen to make me a birthday treat! You really are too sweet.
- 1 package (24oz) vanilla almond bark
- ½ cup Pillsbury Funfetti Cake Mix
- 1 package large pretzel rods
- Sprinkles of choice
- Prepare a lined baking dish with parchment paper. _You can use foil as well.
- Fill a sauce pan with 1 inch of water and place on stove top over low heat. Finely chop the almond bark and place in glass bowl (or heat resistant bowl). Set on top of sauce pan to heat chocolate. As chocolate melts, continually stir to ensure a smooth chocolate and no lumps are left. You can also melt in the microwave on 50% power, stirring every 20-30 seconds; as well as using a double broiler.
- Once chocolate is completely melted, whisk in cake mix.
- Hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. I ended up twisting the rod as I removed it from the chocolate to make it smooth.
- While holding over the parchment lined baking dish, sprinkle over while chocolate is still wet. Place on parchment paper to set.
- Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.
Hungry for more easy desserts?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!