Title: Baker's dozen pretzel pops
 Categories: Bnr, List
      Yield: 13 Servings
 
    3/4 c  (1-1/2 sticks) butter;
           -softened
      1 pk (3.9-ounce) chocolate flavor
           -instant pudding/pie mix
    1/3 c  Firmly packed brown sugar
    1/4 c  Granulated sugar
      2 tb Chocolate syrup or milk
      1    Egg; lightly beaten
      1 ts Vanilla
    1/2 c  All-purpose flour*
    1/2 ts Baking soda
      2 c  Quaker Oats® (quick or old
           -fashioned); uncooked
     13    Pretzel rod halves; each
           -about 4 inches long
           Assorted small candies
           Candy sprinkles
           Colored sugar
           *if using old fashioned oats
           -then increase; flour to 2/3
           -C
 
  1.Heat oven to 375øF. In large bowl, beat margarine, pudding mix,
  sugars, chocolate syrup, egg and vanilla until creamy. Add combined
  flour, baking soda and oats; beat well.
  
  2.Shape dough into 13 balls, about 1-1/2 inches in diameter. (If
  dough is too sticky to shape, stir in flour by teaspoonfuls until
  easy to handle.) Place 2 inches apart on large ungreased cookie
  sheets; flatten slightly. Insert broken end of pretzel stick half
  about 1-1/2 inches into dough. Decorate as desired with candies and
  sugar.
  
  3.Bake 12 to 14 minutes or just until edges are set. (Do not
  overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool
  completely. Store tightly covered.
  
  Cook's Tip: Purchase 8-inch long pretzel rods. Break in half by hand.
  
  Notes: 8th Annual Quaker Oatmeal® "Bake It Better With Oats" Recipe
  Contest First Prize Winner - Kid Creations Marcia Jacobovitz and
  Granddaughter Kelly Cedar Grove, New Jersey
  
  Recipe