Chocolate Pretzel Sticks Recipes

CHOCOLATE PRETZELS

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.

EASY CHOCOLATE-COVERED PRETZEL STICKS

Steps:

• Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
• Coat lightly with sprinkles; place on prepared tray.
• Refrigerate 15 min. or until chocolate is firm.

CHOCOLATE PRETZEL STICKS

Steps:

• Bring water to a boil in saucepan and remove from stove.
• Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
• Then add chocolate bark to bowl.
• Stir until chocolate is smooth.
• Dip pretzel stick into chocolate then roll in the nuts.
• Pecans are optional, use you imagination and use other nuts or candies.
• Set onto wax paper until chocolate is solid again.

CARAMEL PRETZEL STICKS

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and butter; bring just to a boil over medium heat, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat; stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Keep warm. , Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel; allow excess to drip off. Place on well-buttered baking sheets; let stand until firm. (Rewarm caramel mixture and replenish as needed.), In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-dipped pretzels into the white coating; return to baking sheets. Melt milk chocolate coating; dip remaining pretzels; place on baking sheets., Drizzle white-dipped pretzels with milk chocolate coating; drizzle milk chocolate-dipped pretzels with white coating. If desired, sprinkle with walnuts. Store in airtight containers.

CHOCOLATE-PEANUT BUTTER PRETZEL HAYSTACKS

Steps:

• Microwave chocolate and peanut butter in medium microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 1-1/2 min. Stir until chocolate is completely melted and mixture is well blended.
• Add remaining ingredients; mix well.
• Drop tablespoonfuls of chocolate mixture into 30 mounds on waxed paper-covered baking sheet. Refrigerate 1 hour or until firm.

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 CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Combine cereal and crushed pretzels in a large bowl.
• In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
• Combine cereal, pretzels and melted marshmallows. Mix well.
• Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
• Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
• Roll out with a rolling pin into a thin layer.
• Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
• Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
• Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
• Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
• Enjoy!

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 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.