Chocolate Covered Pretzel Rods Recipes

CHOCOLATE COVERED PRETZEL RODS

Steps:

• Melt the chocolate by filling clean, tall heat safe jars with chopped chocolate or candy melts. Set them into the crock pot and carefully fill the crock pot with hot water until it's about halfway up the sides of the jars, being careful not to get any water into the jars with the chocolate at any time.
• Set the crock pot temperature to high and let the chocolate sit for about 30 minutes without covering. Use a long handled spoon to stir the chocolate as it melts.
• Once the chocolate is melted, turn the temperature on the crock pot down to low or warm.
• Dip pretzel rods into the melted chocolate, shaking off any excess chocolate before transferring them to a parchment lined baking sheet. Sprinkle with whatever toppings you desire before the chocolate has a chance to set, then let the chocolate fully harden before storing in an airtight container.

GOURMET CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
• If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
• Dip each pretzel rod about 2/3 of the way up in chocolate.
• Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
• Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
• Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
• Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
• Lay back on wax paper to set completely.
• These look great displayed in, or given in, a unique glass or mug.

CHOCOLATE COVERED PRETZEL RODS

Steps:

• In a microwave-safe container (I like to use the same container I'm going to dip into for ease of cleanup), add melting wafers until ¾ full. Choose a container based on the shape of the pretzel. If you are dipping pretzel rods, use a container that is narrow and deep. This will make it easier to cover the length of the pretzel without having to angle the glass or bowl. If you are dipping pretzel twists, use a wide and shallow bowl. This will allow you to scoop the pretzels out more easily.
• Follow the instructions on the package to melt the candy coating. Generally, the package will specify to microwave on medium power for 15-30 seconds at a time, stirring thoroughly with a silicone spatula after each interval (even if they still look solid). Please note, that compound chocolate can be overheated and scorched which will result in a seized mixture. When there just a few small pieces left in the bowl, remove it from the microwave and let the residual heat melt the small pieces.
• If you find the melted compound chocolate to be too thick, add a small amount (e.g., ½ tsp) of vegetable shortening (e.g., Crisco) or solid vegetable fat (e.g., coconut oil) and stir to combine. Continue adding vegetable shortening until the compound chocolate is thin and glossy. Do not add other fats like butter or liquid vegetable oil because that will make the compound chocolate seize due to the presence of water.
• Chocolate covered pretzels are great treats because they are so customizable. Add candy food coloring (i.e., oil-based coloring) to white compound chocolate to get any color you need. You can also use different colored sprinkles, sanding sugars, chopped nuts, or small pieces of candy (e.g., candy bars or toffee) to decorate.
• Toppings are optional, because the Chocolate Covered Pretzel Rods taste great on their own.
• Get yourself organized before you start dipping. You don't want to get started dipping and then realize you have nowhere to put your finished pretzels.
• I like to have my melted chocolate on one side, the toppings in the middle, and then a baking sheet covered in parchment paper on the other side. You don't need the baking sheet, but it makes it a lot easier if you need to move the pretzels before they have finished drying.
• Hold a pretzel rod at one end and dip the pretzel into the chocolate. Cover 90% of the pretzel in chocolate and then pull it straight out of the chocolate and hover over the container to allow the excess to drip off. Gently shake the pretzel to help the compound chocolate drip off faster.
• Then, while the chocolate is still wet, sprinkle whatever toppings you want on the chocolate. If you wait until the chocolate has dried completely, the toppings won't stick.
• If you want to pipe additional chocolate over the top (e.g., chocolate squiggles), wait until the compound chocolate has dried first.
• Place the finished Chocolate Covered Pretzel Rod onto the parchment paper to dry. It should only take a couple minutes for the chocolate to dry completely and be ready to eat.
• For this order, I packaged them individually in bags, but you can store them in zip top bags or lay them in large airtight containers. Separate layers with parchment paper to ensure the chocolate doesn't rub up against other pretzels, which can sometimes ruin the appearance. Store the Chocolate Covered Pretzels in an airtight container up to one month. These are great treats to make ahead of time since they store so well.

CHOCOLATE COVERED PRETZEL RODS RECIPE

Steps:

• Line two large baking sheets with wax or parchment paper.
• Set up your workstation with all the sprinkles you are going to use. Place about 1/2 cup of colored melting candy (for the drizzle) in heavy-duty zip-top bags.
• Microwave 2 cups of chocolate chips and vegetable shortening in a tall glass for 45 seconds. Stir. The morsels may retain some of their original shapes. If necessary, microwave for additional 10- to 15-second intervals, stirring just until morsels are melted.
• Dip the pretzel rods into melted chocolate, tilting the glass to easily cover as much of the pretzel as you want. Use the side and rim of the glass to remove excess. Place on prepared baking sheet. Sprinkle with sprinkles.
• Or microwave the candy melts in the zip-top bags for about 20-25 seconds, squish the candy around until melted and smooth. Cut a tiny cut corner from each of the bags and drizzle.
• Let set up. Store in an air-tight container.

CHOCOLATE COVERED PRETZELS

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.

CHOCOLATE-DIPPED PRETZELS

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.

CHOCOLATE-DIPPED PRETZEL RODS

Steps:

• Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute., Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set. , In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels., Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.

LINDA'S CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Put the chocolate chips in the top of a double boiler.
• Put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan.
• When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the sprinkles about 2" down the chocolate, and lay on waxed paper.
• Let the chocolate harden a good 1/2 hour.
• I wrapped mine individually in green saran wrap for the holidays, to keep them fresh.

CHOCOLATE COVERED PRETZEL RODS

Steps:

• Line a baking sheet with parchment paper and set it aside.
• Place the chocolate in a microwave-safe bowl. Heat in the microwave at 15-second intervals, stirring in between until the chocolate is melted and smooth.
• Dip each pretzel rod into the melted chocolate, using a rubber spatula to help coat and remove exess chocolate.
• Place the pretzel rods on the prepared baking sheet.
• If you are using sprinkles, add them while the chocolate is still wet.
• Place the pretzels in the fridge for about 30 minutes, or until the chocolate is set.