Chocolate Drizzled Pretzels Recipes
CHOCOLATE COVERED PRETZELS RECIPE
Picture perfect chocolate covered pretzels make a fun sweet treat. These bite-size goodies are so easy to make, and are great for gifting to friends and neighbors!
Provided by Lil' Luna
Categories Dessert
Time 15m
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper and set aside.
- In a small pot, add chocolate wafers and heat on LOW. Melt wafers making sure to stir continuously until all melted and smooth.
- Remove from heat and place a pretzel on a fork and dip into the chocolate. Tap off excess, making sure to run fork along the edge of the pot and place on parchment paper linked baking sheet.
- Repeat this step until half the pretzels are dipped. There should be leftover that will be used to drizzle. Set aside.
- Now, melt the white chocolate the same way. Stir continuously and once smooth, remove from heat and dip the remainder of the pretzels in the white chocolate making sure to remove excess chocolate.
- There should be leftover chocolate from each for drizzling. Dip a fork in the opposite chocolate as the base and drizzle back and forth over the pretzels. Repeat this for the rest of the pretzels with the opposite chocolate.
- Let pretzels set. Place in fridge to speed up the process. Store in container or bag in the fridge for up to 2 weeks.
Nutrition Facts : Calories 149 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CHOCOLATE DRIZZLED PRETZELS
Steps:
- Lay the pretzels out in a single layer, close together on top of a sheet of parchment paper.
- Place chocolate wafers in a microwave safe cup, bowl or ramekin and microwave them on half power for 30 seconds (or according to package directions if different). Check progress and continue to heat in 15 second intervals until heated and smooth when stirred. Be careful not to overcook.
- Using a spoon, drizzle the melted chocolate over the pretzels using a back and forth wrist flick motion. Sprinkle the sprinkles over the chocolate quickly before it sets. Allow the pretzels to sit out for 5-10 minutes until chocolate hardens. Lift pretzels carefully off the parchment paper, chocolate should often come up with them. Break pretzels apart if necessary.
Nutrition Facts : Calories 111 kcal, ServingSize 1 serving
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-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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- Place the semisweet chocolate and 1 1/2 teaspoons coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts, stirring between each. Repeat until the chocolate is almost but not entirely melted. Remove from the microwave, add 1/2 teaspoon of the peppermint extract, and stir, letting the residual heat melt the chocolate the rest of the way. Chocolate can burn quickly and easily, so don’t walk away or be too ambitious with the amount of time you are adding. Your patience will be rewarded.
- Place the white chocolate and remaining 1 1/2 teaspoons coconut oil in a separate microwave-safe bowl and melt, following the same process above. Stir in the remaining 1/2 teaspoon peppermint extract.
- Dip half of the pretzels into the white chocolate, leaving one corner undipped. Shake off any excess and use a knife or fork to wipe some of the excess chocolate off of the back of the pretzels so that the holes are open. Place on the prepared baking sheet. With the tines of a separate fork, drizzle with semisweet chocolate and immediately sprinkle with the crushed candy pieces. I was able to dip about four pretzels in a row before sprinkling and have enough time before the coating hardened.
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