CHOCOLATE PRETZELS
These are unlike any chocolate pretzel I have ever had before! My aunt gave me the recipe and they are wonderful.
Provided by Mel
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
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.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 9.7 g, Cholesterol 1.3 mg, Fat 1.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 70.1 mg, Sugar 1.5 g
CHOCOLATE-COCONUT PRETZELS
Provided by Guy Fieri Bio & Top Recipes
Time 2h15m
Yield 28 small pretzels
Number Of Ingredients 13
Steps:
- Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
- In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
- On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1/4 cup Nutella across the middle of the dough. Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
- One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
- Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
- Beat the remaining egg in a bowl. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl. Brush the pretzels with the egg; sprinkle with the spice mixture. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
CHOCOLATE PRETZELS
Provided by Robin Miller : Food Network
Categories dessert
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!
CHOCOLATE COVERED PRETZELS
Make and share this Chocolate Covered Pretzels recipe from Food.com.
Provided by Karen..
Categories Candy
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.
CHOCOLATE COVERED PRETZELS
This is the easiest recipe I know for these! Enjoy!
Provided by KSTME
Categories Desserts Candy Recipes Chocolate Candy Recipes
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.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 54.7 g, Cholesterol 1.7 mg, Fat 10.5 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.6 g, Sodium 803.9 mg, Sugar 15.3 g
CHOCOLATE CARAMEL PRETZEL BARS
Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 50m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs. Add melted butter and process until evenly moistened. Transfer mixture into prepared pan and press down into a compact, even layer. Bake until crust is fragrant and edges are browned, about 17 minutes. Sprinkle with pecans and set aside.
- Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
- While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
- To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams
CHOCOLATE-DIPPED PRETZELS
You're just minutes away from a snack to satisfy your craving: Pretzel rods dipped in smooth, semisweet chocolate are the perfect blend of salty and sweet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
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.
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