Ingredients: • Gluten Free Pretzel Crisps Minis • Cocoa Butter • Cocktail Wieners • 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 on the grill 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 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.