Happy April, everyone! April is my favorite month. I guess I am biased since April is my birthday month, but April is the month when Spring began in Maryland and it is the month I associate with new beginnings. The dim winter begins to fade away and new colors arrive and fresh scents fill the air. I just caught the scent of the new blooming jasmine on my morning run the other day. So delightful!
April will also be a new, special month on Scoop Adventures. I hereby declare April to be Toppings Month! Each week during the month of April I will bring you a new and exciting topping to add to your favorite scoop. I plan to feature several of my favorite crunchy toppings and sauces, but you can find other fun toppings on the new Toppings page (also found on the Recipes tool bar). This week I bring you Pretzel Crunch - a sweet, salty, and crunchy topping to add a new dimension to any scoop. Enjoy!
I sprinkled this topping on a scoop of homemade Vanilla Bean Ice Cream (check out the new revised pic by the way, smashing), but feel free eat with any scoop you desire. As an added note, I suggest using a food processor to crush the pretzels - pulse a few times until you have small pieces. The small amount of pretzel dust will help hold the crunch together.
2 cups crushed pretzels
4 Tablespoons sugar
3/4 cup butter, melted
Preheat oven to 350 degrees F. Combine all ingredients in a medium bowl and stir until ingredients are fully incorporated (butter and sugar coats the pretzels). Evenly press pretzel mixture into the bottom of a 9 x 13 glass baking dish. Bake for 10 minutes, or until lightly toasted. Remove from oven and cool to room temperature. Use a spoon or your hands to break crunch into small pieces. Sprinkle on top of your favorite ice cream!