Line a sheet pan with parchment paper or a nonstick baking mat.

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Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.

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Cook over medium heat, stirring constantly until sugar is dissolved, and the mixture comes to a boil. This takes about 6-7 minutes.

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Add the butter to the pan. Continue to cook, stirring occasionally until the candy thermometer registers 280°. This takes about 15 minutes.

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Add the coarsely chopped Hawt Cajun pretzels to the pot and cook for an additional 10 minutes, stirring constantly or until the thermometer registers 350°.

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Remove the pot from the heat and stir in the baking soda.

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Pour the mixture evenly onto the sheet pans. Spread to a 1/4 inch layer. Cool, then break into pieces and serve.

Position a rack in the middle of a 350° oven.

To make the crust, coarsely chop in a food processor the pretzels and melted butter. Once the pretzels are chopped, pour it in a 9 inch springform pan and press it into the bottom of the pan until coated evenly.

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To make the filling, combine the cream cheese, sugar and vanilla extract in a large bowl. Using an electric mixer set at medium speed, beat until well blended. Add eggs one at a time beating them until combined. Pour 1/2 of the filling in the pan then sprinkle the cinnamon sugar randomly over the mixture. Pour the remaining batter in the pan then sprinkle it with cinnamon sugar on top.

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Bake for 70 minutes or until the edges are set but the center still quivers slightly when the pan shakes. Transfer to a rack to cool. Cover with aluminum foil, refrigerate overnight or for up to 2 days. 

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The next day run a knife around the pan sides to loosen the cake, unhinge the side and take out of the ring.

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Place the cheesecake on a plate and cut into the wedges and drizzle with maple syrup.

Line an 8"x8" pan with parchment paper. In a medium sized heavy saucepan, melt chocolate chips with condensed milk and peanut butter.

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Melt over low heat, stirring until melted and smooth. Remove from heat.

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Add pretzels and peanuts, folding to combine.

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Spread fudge mixture into prepared pan. Top with reserved pretzels and peanuts.

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Refrigerate for approximately 2 hours or until set. Pull out and cut into squares. Store leftovers in the refrigerator.

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Preheat oven to 350°. Line a large baking sheet with parchment paper. Set aside.

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In a medium bowl, whisk together flour, baking powder, baking soda and sea salt. Set aside.

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Using a stand mixer, combine cream butter and sugars together for about 1 minute. Add the eggs and vanilla and mix until combined.

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Stir in the white chocolate chips, pretzels, and peppermint.

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Form the cookie dough into balls (about 2 tablespoons each). Place on a prepared cookie sheet about two inches apart.

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Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle the cookies with sea salt.

Before starting, place pretzels in a gallon bag. Use a rolling pin to crush the pretzels into small pieces for the topping.

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Heat a deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together until smooth, letting the flour cook for around 3 minutes.

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Slowly add milk while continuing to whisk. Gently bring milk to a bubble, stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded white cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne pepper. Add salt to taste. Add cooked pasta to sauce and coat completely by folding in cheese sauce.

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Transfer to a baking dish and top with remaining cheese and crushed pretzels. Place baking dish under a hot broiler and brown for 2 minutes.