Ingredients

Gluten Free Pretzel Crisps® Minis
Cocoa butter
Cocktail wieners
A variety of hot dog toppings

Directions

  1. To make the gluten free pretzel buns, line an egg crate with aluminum foil. Melt cocoa butter on low in a crock pot or in a double boiler. Dip the edge of two Pretzel Crisps®, then join them together to sit in the cavity of the egg crate. Pour a little cocoa butter on top of the joint edges, then place in refrigerator to cool and harden.
  2. Heat up cocktail wieners and cool on a paper towel.
  3. Dice a variety of toppings from the grocery store. Some suggested flavor combinations: French onion soup- Caramelized onions, melted Gruyere cheese BLT- Shredded lettuce, thinly sliced mini cherry tomatoes, crumbled bacon, garlic aioli Prosciutto wrapped- Sliced asparagus, a thin piece of prosciutto, Gorgonzola cheese crumbles, balsamic glaze. California- Diced cucumber and chopped julienned carrots. Topped with Greek goddess dressing.
  4. Tip: Cocoa butter melts, so make sure to keep cocktail wieners on the cool side. Do not expose the gluten free pretzel buns to warm temperatures.