Betty Crocker Cookie Cups Kit Salted Caramel Pretzel

Betty Crocker Cookie Cups Kit Salted Caramel Pretzel

14.4 oz box

Quick Facts



Sat Fat

Nutrition Facts

12 servings per container

Serving Size
3.0 tbsp
Amount per serving
% Daily Value*
Total Fat
2g 2
Saturated Fat
1g 4
Trans Fat
150mg 6
Total Carbohydrate
26g 10
Dietary Fiber
0g 0
Total Sugars
15g Added Sugars 29
.6mg 4
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Sweetened Condensed Skim Milk (Nonfat Milk, Sugar, Corn Syrup), Corn Syrup, Butter. Contains 2% Or Less Of: Vegetable Oil (Palm, Canola), Modified Corn Starch, Water, Leavening (Baking Soda, Sodium Aluminum Phosphate), Salt, Sea Salt, Gellan Gum, Mono And Diglycerides, Barley Malt Extract, Yeast, Xanthan Gum, Natural And Artificial Flavor, Egg White.


Contains wheat, milk and egg. May contain soy ingredients.

Product Disclaimer

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Per 3 Tbsp Mix & Topping: 130 calories; 1 g sat fat (4% DV); 150 mg sodium (6% DV); 15 g total sugars. See nutrition facts for as prepared information. Contains bioengineered food ingredients. Learn more at This Kit Includes: cookie mix; frosting; sprinkles; paper baking cups. Salted caramel cookie mix + caramel filling pretzel topping + paper baking cups. You will need: Butter & muffin tin. Betty’s Tip: To crush, place pretzel in resealable bag; seal and crush. Naturally & artificially flavored.

You Will Need: 1/3 cup butter, margarine or spread (if using spread, use one that is more than 50% vegetable oil) melted. 1 tablespoon water. Do not eat raw cookie dough. Preparation: (1) Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place salted caramel pouch in bowl of hot water (do not microwave pouch); set aside; (2) Stir: Cookie mix, melted butter and water until very well blended. Drop: Dough by rounded tablespoonfuls into each cup; press to flatten; (3) Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well. Caution: Pan and cookie will be hot. Cool completely; (4) Squeeze salted caramel pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons salted caramel into each cookie cup; spread; (5) Place: 1-2 pretzels on filling or place 1 pretzel on filling and sprinkle with crushed pretzels right before serving. Store in airtight container. High altitude (3500-6500 ft): bake 13 minutes.


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