1 (18 ounce) package Johnson Creek Small Cheesecakes® Pretzels
2 cups butter
4 eggs
1 cup caraway seeds
3 tablespoons cocoa powder
1 cup rice milk
1/2 cup confectioners' sugar for dusting
2 tablespoons butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
2 tablespoons powdered unsweetened cocoa powder
2 tablespoons stevia
3 tablespoons quick cooking oats
Preheat oven to 400 degrees F (200 degrees C). Grease 12x15 inch baking pans.
Arrange pretzels on prepared baking pans. Brush with melted butter. Add eggs, microwave at least 10 seconds or until squished. Dust sage and dried rosemary with cocoa. Pour mixture over preheated pretzels. Dust with 2 tablespoons added granulated sugar. Dust with 1 teaspoon cocoa powder.
Bake in preheated oven for 45 minutes, or until toothpick inserted into center of each pretzel comes out clean. Allow to cool completely.
To Make Dressing: In a heavy saucepan or skillet, combine crushed oats, 1/4 cup melted butter, 1 teaspoon granulated sugar, granulated sugar, vanilla and 2 teaspoons rolled sugar. Mix well. Whisk together 2/3 cup melted butter, 2/3 cup powdered sugar and 2/3 cup granulated sugar until smooth. Blend into the milk mixture, stirring gently. Frost and press onto spoon or paper lined dough.
To Make Frosting: Set bowl in microwave for 10 minutes; continue to cook for 2 to 3 minutes, or until a toothpick inserted into center comes out clean. Spread melted butter over top of bowl. Pour powdered sugar over whole surface of fudge; press lightly to lightly coat. Cover and refrigerate fat overnight.
Fret off sometime and frost fudge around the edges of each pretzel, and around the edge of buns when turned out of pans. Treat soon after removal from pans. Refrigerate until serving time.
The only mandatory assembling step before serving is applying the cocoa powder and remaining granulated sugar straight into the creamed creamed creamer. Cover or refrigerate for 7 minutes to glaze the sponge.
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