Chocolate Pretzel Nachos Recipes

CHOCOLATE PRETZEL CRISPS NACHOS

Steps:

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

CHOCOLATE NACHOS

Steps:

• Combine sugar and cinnamon in a small bowl.
• Brush one side of each tortilla with melted butter; sprinkle with sugar mixture.
• Cut each tortilla into eight wedges.
• Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan.
• Bake in a 350 º oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).
• Meanwhile, melt chocolate pieces and shortening in a small saucepan.
• Remove wedges from oven.
• Spread in an even layer on a serving platter; cool slightly.
• Drizzle with half of the melted chocolate mixture.
• Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan.
• Bake as directed above.
• Spread in an even layer on a second serving platter; cool slightly.
• Drizzle with remaining melted chocolate mixture.
• Serve warm or cool.
• Makes 64 wedges.

EASY CHOCOLATE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
• Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
• Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
• Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

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.