Chocolate Pretzel Crisps Nachos Recipes

HATCH CHILE AND CHEESE STUFFED SOFT PRETZEL NACHOS

Steps:

• For the pretzels: Whisk together the all-purpose flour, bread flour, sugar, yeast and kosher salt in a large bowl or a stand mixer fitted with the dough hook attachment. Stir in the melted butter, egg yolks and warm water, then knead the dough until smooth, 15 to 20 minutes.
• Lightly oil the inside of a large bowl, add the dough and brush the top of the dough with some more olive oil. Cover the bowl tightly with plastic wrap, then put in a warm spot, such as the top of the fridge, until the dough has doubled in size, 30 to 40 minutes.
• When the dough is almost ready, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. Place 6 cups water in a wide, shallow saucepan and bring to a simmer over medium-low heat.
• Meanwhile, punch down the dough and lightly dust your work surface with flour. Flatten and stretch the dough into a rectangle about 8 inches wide and 12 inches long. Line up 4 pieces of the cheese lengthwise on one half of the dough, spacing them out evenly. Cut the dough in half crosswise and set aside the 8-by-6-inch half without the cheese.
• Place a scant tablespoon of the chiles along the top of each piece of cheese. Cut the dough evenly between the pieces of cheese so you end up with 4 rectangles of dough with the cheese in the middle of each. Dab the edges of the dough with a little water. Fold in the ends, then stretch the bottom edge over the center, roll over and seal shut, like a burrito. Repeat with the remaining dough half, cheese and chiles.
• When the water is simmering, stir in the baking soda. Working in batches, add the pretzels to the water and cook for 30 seconds, flipping once. Remove using a spider or slotted spoon and shake off any excess liquid, then place on the prepared baking sheet. Brush the top of the pretzels with the melted butter and sprinkle with the pretzel salt.
• Using a sharp paring knife, lightly score the top of each pretzel 4 times on the diagonal and bake until browned, 10 to 12 minutes. Set aside until cool to the touch, 5 to 10 minutes. Slice each pretzel crosswise into bite-size pieces. For serving, place the tortilla strips on a platter, top with the pretzel pieces, then layer on the chile salt, pickled jalapeños, Cheddar and scallions.

CHOCOLATE PRETZEL NACHOS RECIPE

Steps:

• Toss together the desired amount of Pretzel Crisps, chocolate chips, and mini marshmallows in a large bowl.
• Turn them out onto the serving dish. Then, drizzle with warmed fudge and butterscotch sauce. Top immediately with sprinkles.
• Serve chocolate pretzel nachos on their own, or with a side of ice cream, and enjoy!

DARK CHOCOLATE COVERED APRICOT PRETZEL CRISPS®

Steps:

• Line a baking sheet with waxed paper. Arrange Snack Factory® Pretzel Crisps® on sheet.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory® Pretzel Crisp®.
• Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.

CHOCOLATE ALLSPICE DESSERT NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
• Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
• Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

PRETZEL NACHOS

Steps:

• Spread pretzels on microwaveable plate.
• Top with cheese.
• Microwave on HIGH 45 sec. or until cheese is melted.

RICE KRISPIES TREATS WITH CHOCOLATE AND PRETZELS

Steps:

• Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
• Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
• Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

CHOCOLATE, PEANUT & PRETZEL TOFFEE CRISPS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil., In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers., Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool., Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.