Time 25m Yield 24 pretzels Number Of Ingredients 3 Steps:
Melt chocolate and shortening or wax over a double boiler or in the microwave. Stir until smooth and combined. Remove from heat, leaving mixture over hot water if using a double boiler. If using microwave you may need to reheat if mixture gets too thick for dipping. Dip each pretzel in chocolate, allowing excess to drip off. Place on wax paper lined cookie sheets and chill until firm.
Yield 12 Number Of Ingredients 3 Steps:
Melt chocolate and cream in double boiler over low heat, stirring constantly. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.
Time 55m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers. Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!
Time 45m Yield 22 pretzels, 4 serving(s) Number Of Ingredients 2 Steps:
Put chocolate in small bowl. Microwave for 35 seconds. The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth. Lay out a piece of foil. Dip pretzels with fingers in chocolate scrape off excess and lay on foil. Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).
Yield Makes 18 pretzels Number Of Ingredients 2 Steps:
Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth. One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up. Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.
Time 1h Yield 20 pretzels. Number Of Ingredients 4 Steps:
Dip 10 pretzels in milk chocolate, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set., Dip the remaining 10 pretzels in white candy coating, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set., Drizzle the plain white-coated pretzels with milk chocolate. Drizzle the plain milk chocolate-coated pretzels with white candy coating. Chill for 10 minutes or until set. Store in an airtight container.
Time 1h15m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes. Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.
Time 12m Yield 24 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel. Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.
More about “chocolate pretzels recipes”
Yield Makes 2 dozen Number Of Ingredients 11 Steps:
Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks.
