c h o c o l a t e caramel p r e t z e l s

I achieved the effect above by printing the luggage tags on page 4 below on the Avery labels 22818 Kraft
Brown labels. I just didn’t peel the backing off the brown labels. That gave the luggage tags a nice
thickness.
Note: Hobby Lobby carries the 22818 Avery labels and keeps them in the jars aisle. Use the 40% coupon
that you can find in the newspaper or online at HobbyLobby.com.
TZELS
CHOCOL
TE
L
Chocolate Caramel Pretzels
Preheat oven to 275 degrees F. Line a baking
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the
center of the pretzel. Bake for 2 minutes at 275
degrees F.
Immediately press an M&M in the center of each
kiss, pressing down gently so the chocolate kiss
spreads out. Refrigerate for 15 minutes until
chocolate hardens, then store at room
temperature.
CARAMEL
E
PR
A
Immediately press an M&M in the center of each
kiss, pressing down gently so the chocolate kiss
spreads out. Refrigerate for 15 minutes until
chocolate hardens, then store at room
temperature.
ARAME
ETZELS
Preheat oven to 275 degrees F. Line a baking
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the
center of the pretzel. Bake for 2 minutes at 275
degrees F.
C
TE
PR
Chocolate Caramel Pretzels
CHOCOLA
Immediately press an M&M in the center of each
kiss, pressing down gently so the chocolate kiss
spreads out. Refrigerate for 15 minutes until
chocolate hardens, then store at room
temperature.
CHOCOLAT
Preheat oven to 275 degrees F. Line a baking
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the
center of the pretzel. Bake for 2 minutes at 275
degrees F.
E
ETZELS
PR
CHOCOLATE
CARAMEL PRETZELS
Chocolate Caramel Pretzels
RAME
CA
L
Chocolate
Caramel
Pretzels
CHOCOLATE
CARAMEL
PRETZELS
Preheat oven to 275 degrees F. Line a baking
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the center
of the pretzel. Bake for 2 minutes at 275 degrees F.
Immediately press an M&M in the center of each
kiss, pressing down gently so the chocolate kiss
spreads out. Refrigerate for 15 minutes until
chocolate hardens, then store at room temperature.
Preheat oven to 275 degrees F. Line a baking
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the center
of the pretzel. Bake for 2 minutes at 275 degrees F.
Immediately press an M&M in the center of each
kiss, pressing down gently so the chocolate kiss
spreads out. Refrigerate for 15 minutes until
chocolate hardens, then store at room temperature.
Immediately press an M&M in the center of each
kiss, pressing down gently so the chocolate kiss
spreads out. Refrigerate for 15 minutes until
chocolate hardens, then store at room temperature.
etzels
Pr
Chocolate Caramel
Pretzels
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Carame
l
e
Chocolate Caramel Pretzels
Carame
etzels
Pr
etzels
Pr
Chocolate Caramel
Pretzels
ocola
h
t
C
Carame
l
e
Chocolate Caramel Pretzels
Preheat oven to 275 degrees F. Line a baking
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the center
of the pretzel. Bake for 2 minutes at 275 degrees F.
Chocolate Caramel Pretzels
l
ocola
t
Ch
Chocolate Caramel Pretzels
Chocolate Caramel Pretzels
ocola
h
t
C
Chocolate Caramel Pretzels
Chocolate Caramel Pretzels
Preheat oven to 275 degrees F. Line a cookie
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the
center of the pretzel. Bake for 2 minutes.
Immediately press an M&M in the center of
each kiss, pressing down gently so the
chocolate kiss spreads out. Refrigerate for 15
minutes until chocolate hardens, then store at
room temperature.
Chocolate Caramel Pretzels
Preheat oven to 275 degrees F. Line a cookie
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the
center of the pretzel. Bake for 2 minutes.
Immediately press an M&M in the center of
each kiss, pressing down gently so the
chocolate kiss spreads out. Refrigerate for 15
minutes until chocolate hardens, then store at
room temperature.
Preheat oven to 275 degrees F. Line a cookie
sheet with foil. Place the pretzels on the foil and
center an unwrapped Hershey’s Kiss in the
center of the pretzel. Bake for 2 minutes.
Immediately press an M&M in the center of
each kiss, pressing down gently so the
chocolate kiss spreads out. Refrigerate for 15
minutes until chocolate hardens, then store at
room temperature.
Chocolate
Caramel
Pretzels l
t
Chocolate
Caramel
Pretzels arame
C
l
e
Pr
etzels
Chocolate Caramel
Pretzels
Chocola
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Chocol
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Pr
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Chocolate
Caramel
Pretzels Chocolate Caramel Pretzels
Chocolate Caramel
Pretzels
Chocolate
Caramel
Pretzels
Blank luggage labels to use with Jars from 100 More Easy
Recipes in Jars by Bonnie Scott.