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Merry Haulers


Makes 6 pretzel trucks

This easy-to-make craft dessert is great for playdates, holidays, and even as a fun cake topper for a birthday cake.



24 ROLO Creamy Caramels in Chocolate Candy

12 vanilla wafer cookies (pink) or chocolate cookie wafers (3/4 x 3-1/2 inch)

12 HERSHEY’S Mini Semi-Sweet Chocolate Chips
36 thin pretzels sticks (about 3 inches)

cup white ready to spread frosting or Royal Icing, colored to match color of wafers (see recipe below)


1.Remove wrappers from caramel candies; set aside. Place frosting in pastry bag with small tip. (Or place in heavy-duty (freezer) food storage bag; cut off one corner about 1/4 inch from point). Line work surface with wax paper.

2.Make truck tires by gluing the bottom of one caramel to the bottom of another. Repeat until you have 12 pairs. Pipe frosting on top of each pair of tires. Lay one wafer cookie on top of frosting dots so that it rests on tires like the bottom of a truck.

3.For each truck cut two squares out of another cookie that are the width of the wafer cookie truck bottom. Pipe a dot of frosting about 3/4 inch from end of truck bottom. Place one of the squares on the icing dot so that about 1/4 inch of the truck bottom is showing. Place another dot of frosting on the top of the wafer square and top with second square.

4.Pipe two dots of frosting on the front of the truck where headlights would be. Press pointed end of small chocolate chip into each frosting dot.

5.Pipe a few lines of frosting in the center of the truck bed. Place three pretzel sticks on the frosting. Pipe a line of frosting between each pretzel. Place another pretzel on top of each line of frosting. Pipe one more line of frosting in between the two pretzel sticks and top with one more pretzel. Cover with plastic wrap and let sit out overnight to allow frosting to harden. *Royal Icing may also be used. It will dry harder and stronger than most frosting.



2 1/4 cups powdered sugar

1 tablespoon meringue powder (pasteurized dried egg whites)

3 tablespoons warm water


1.Stir together 2 1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder).

2.Add 3 tablespoons warm water; beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick.

3.Divide icing into small bowls for each color desired and tint with food coloring.

4.Transfer icing to pastry bags with desired tip. Cover icing and tips of pastry bags with damp paper towels to keep icing from drying out. ]

TIP: Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get the desired consistency.

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