Chocolate Pretzels Recipes

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CHOCOLATE COVERED PRETZELS



Chocolate Covered Pretzels image

Make and share this Chocolate Covered Pretzels recipe from Food.com.

Provided by Karen..

Categories     Candy

Time 25m

Yield 24 pretzels

Number Of Ingredients 3

6 ounces milk chocolate chips
2 tablespoons shortening (or 1/8 block paraffin wax)
24 pretzels (3 inch)

Steps:

  • Melt chocolate and shortening or wax over a double boiler or in the microwave.
  • Stir until smooth and combined.
  • Remove from heat, leaving mixture over hot water if using a double boiler.
  • If using microwave you may need to reheat if mixture gets too thick for dipping.
  • Dip each pretzel in chocolate, allowing excess to drip off.
  • Place on wax paper lined cookie sheets and chill until firm.

CHOCOLATE COVERED PRETZELS



Chocolate Covered Pretzels image

This is the easiest recipe I know for these! Enjoy!

Provided by KSTME

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 12

Number Of Ingredients 3

2 (10 ounce) packages pretzels
1 tablespoon heavy whipping cream
2 cups semisweet chocolate chips

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.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 54.7 g, Cholesterol 1.7 mg, Fat 10.5 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.6 g, Sodium 803.9 mg, Sugar 15.3 g

CHOCOLATE PRETZELS



Chocolate Pretzels image

Provided by Robin Miller : Food Network

Categories     dessert

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 7

2 bags chocolate chips (dark or milk chocolate)
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optional
Crushed cookies, for garnish, optional

Steps:

  • Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
  • Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!

SUPER SIMPLE CHOCOLATE COVERED PRETZELS



Super Simple Chocolate Covered Pretzels image

Make and share this Super Simple Chocolate Covered Pretzels recipe from Food.com.

Provided by lricesk8rgirl

Categories     Dessert

Time 45m

Yield 22 pretzels, 4 serving(s)

Number Of Ingredients 2

1/2 cup milk chocolate chips
22 miniature pretzel twists

Steps:

  • Put chocolate in small bowl.
  • Microwave for 35 seconds.
  • The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
  • Lay out a piece of foil.
  • Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
  • Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).

CHOCOLATE-DIPPED PRETZELS



Chocolate-Dipped Pretzels image

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

8 ounces semisweet chocolate
18 pretzel rods (from a 10-ounce bag)

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



Chocolate-Covered Pretzels image

These chocolate-covered pretzels came from my grandma, who loves to make candy and treats for my students. I have followed in her footsteps and make these for people at work and for other family members. -Aimee Worth, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 20 pretzels.

Number Of Ingredients 4

20 medium pretzel twists (about 5 ounces)
12 ounces milk chocolate candy coating disks, melted
Colored sprinkles
12 ounces white candy coating disks, melted

Steps:

  • Dip 10 pretzels in milk chocolate, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set., Dip the remaining 10 pretzels in white candy coating, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set., Drizzle the plain white-coated pretzels with milk chocolate. Drizzle the plain milk chocolate-coated pretzels with white candy coating. Chill for 10 minutes or until set. Store in an airtight container.

Nutrition Facts : Calories 207 calories, Fat 10g fat (9g saturated fat), Cholesterol 1mg cholesterol, Sodium 143mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PUDDING AND PRETZELS



Chocolate Pudding and Pretzels image

Provided by Sunny Anderson

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 cup pretzels, lightly crushed
3 tablespoons butter, melted
1/2 cup sugar, plus 2 tablespoons
1/2 cup cocoa powder
2 tablespoons cornstarch
2 cups milk
1 egg
1/4 cup semisweet chocolate chips
Special Equipment: 4 (4-ounce) ramekins

Steps:

  • Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
  • Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.

CHOCOLATE PRETZELS



Chocolate Pretzels image

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

24 circular pretzels
24 milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates

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 PRETZELS



Chocolate Pretzels image

A sprinkle of coarse sanding sugar is the embellishment on these sweet versions of chocolate pretzels.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon good-quality instant espresso powder
3 tablespoons boiling water
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 large egg
2 cups all-purpose flour
1 large egg yolk
Sanding sugar, for sprinkling

Steps:

  • Stir cocoa and espresso powders into the boiling water in a small bowl until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, then cocoa mixture. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of plastic; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
  • Divide dough into 24 equal pieces. Roll into balls. Shape balls into 12-inch-long ropes. Twist each rope into a pretzel shape. Space 1 inch apart on baking sheets lined with parchment paper.
  • Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sanding sugar. Bake cookies, rotating sheets halfway through, until dry, about 35 minutes. Let cool on sheets on wire racks.

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