Confetti Chocolate Pretzels Recipes

CHOCOLATE PRETZELS

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!

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 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.

CHOCOLATE PRETZEL TREATS

Steps:

• Preheat oven to 175 degrees F ( 80 degrees C).
• Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
• Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
• Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

EASY CHOCOLATE FUDGE WITH PRETZELS

Steps:

• Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
• Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.

CHOCOLATE-COVERED PRETZELS

Steps:

• Cover a baking sheet with waxed paper.
• In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
• Using tongs dip each pretzel in chocolate allowing excess to drip off.
• Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
• If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
• Place the coated pretzels in the refrigerator to harden.
• After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
• Drizzle the white chocolate in small strands over each pretzel.
• Return to waxed paper and refrigerate.