Dark Chocolate Covered Pretzels Recipes
CHOCOLATE COVERED PRETZELS
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
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
DARK CHOCOLATE COVERED PRETZELS
Steps:
- Line a baking sheet with parchment paper. Set aside.Place the chocolate in a heat proof bowl. Set the bowl over a pan of simmering water. Stir until the chocolate is completely melted. Allow to cool for 15 minutes. Pour the pretzels into the melted chocolate. Very gently toss the pretzels in the chocolate until they are completely coated. Using a fork, transfer the pretzels individually to the parchment lined baking sheet. Allow to cool at room temperature for 2 hours or in the refrigerator for 30-60 minutes, or until firm. Store in an airtight container.
CHOCOLATE COVERED PRETZELS
Chocolate Covered Pretzels are sweet, salty, and crunchy, made with pretzel twists, melted chocolate and flaky sea salt. It's the perfect holiday treat, or you can give them as gifts!
Provided by Sabrina Snyder
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Melt the chocolate in a microwave safe bowl in 30 second increments.
- Dip the pretzels, scrape most of the chocolate off the bottom of them and place onto parchment paper to harden.
- Place remaining chocolate into piping bag and squeeze over pretzels and sprinkle salt over the top then harden the pretzels fully in the refrigerator.
Nutrition Facts : Calories 72 kcal, Carbohydrate 12 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 184 mg, Sugar 2 g, ServingSize 1 serving
DARK CHOCOLATE-DIPPED PRETZELS
Provided by Ellie Krieger
Time 25m
Yield 24 pieces
Number Of Ingredients 2
Steps:
- Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes.
- Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor
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- : Add the chocolate and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, mixing the chocolate well between each interval, until all of the chocolate is melted and smooth.
- : Create the base of the stuffed pretzels by dipping a pretzel in the melted chocolate, then transfer to parchment paper. Use a small spoon to drizzle chocolate into the hole. You want the pretzels to be sort of like a cup – they should have a solid bottom, but enough of a cup in the middle to catch all the delicious fillings you’re going to add. Transfer to the freezer or refrigerator and chill for 5-10 minutes, until the chocolate sets. Once solid, stuff the pretzels with about ½ teaspoon of filling each, referencing Recipe Notes for some stuffed dark chocolate dipped pretzel ideas. Transfer back to the freezer or refrigerator to chill for another 5 minutes. Once solid, dip the pretzels back into the chocolate, to coat the entire pretzel. Finish with garnishes or drizzles of chocolate as desired. Set in the refrigerator to chill until set.
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- Line a rimmed baking sheet with parchment. Sprinkle your pretzels on top of the parchment. Pro tip: if you're adding any toppings, make sure you chop them now.
- Add your chocolate to a microwave-safe bowl and microwave at 50% less power for 30 seconds. Allow it to rest for 30 seconds, and then microwave for an additional 30 seconds. Repeat this cycle one more time or until the chocolate is mostly melted. Stir gently with a spoon until smooth.
- Pour the chocolate over the pretzels, moving it around the pan to try to get as much coverage as possible. Use a silicone spatula and bring any wayward pretzels towards the chocolate. Pro tip: if you're adding any toppings, do so now.
- Allow the bark to fully cool. If your kitchen is warm, you can place the pan in the fridge or freezer for 20-60 minutes.
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- Melt the semisweet or dark chocolate in a bowl in the microwave, stirring it every 10 seconds or so, or in a bowl placed over but not touching a small saucepan with simmering water. Place the bowl of chocolate alongside the baking sheets.
- Grab an unbroken pretzel, holding the bottom of it between your thumb and forefinger, and dip it approximately 3/4 of the way into the warm chocolate to coat it. Lift the pretzel out of the chocolate and gently shake it to let any excess chocolate to drip off. (If you wish, you could instead dunk the entire pretzel into the chocolate, but don’t say we didn’t warn you. It’s much messier.) Place the pretzel on the prepared baking sheet. Repeat with half the remaining pretzels.
- Melt the white chocolate in the same manner as you did the semisweet or dark chocolate and then dip the remaining unbroken pretzels in the warm chocolate as you did in step 2.
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- Place the semisweet chocolate and 1 1/2 teaspoons coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts, stirring between each. Repeat until the chocolate is almost but not entirely melted. Remove from the microwave, add 1/2 teaspoon of the peppermint extract, and stir, letting the residual heat melt the chocolate the rest of the way. Chocolate can burn quickly and easily, so don’t walk away or be too ambitious with the amount of time you are adding. Your patience will be rewarded.
- Place the white chocolate and remaining 1 1/2 teaspoons coconut oil in a separate microwave-safe bowl and melt, following the same process above. Stir in the remaining 1/2 teaspoon peppermint extract.
- Dip half of the pretzels into the white chocolate, leaving one corner undipped. Shake off any excess and use a knife or fork to wipe some of the excess chocolate off of the back of the pretzels so that the holes are open. Place on the prepared baking sheet. With the tines of a separate fork, drizzle with semisweet chocolate and immediately sprinkle with the crushed candy pieces. I was able to dip about four pretzels in a row before sprinkling and have enough time before the coating hardened.
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- Line a cookie sheet with wax paper. Place chopped almonds in a bowl and get out your pretzel rods.
- Stir chocolate chips and oil in a microwave safe bowl. (I like to use Dixie paper bowls for this because it’s easy clean up.) Heat on high power in 30 second increments, stirring between each, until chocolate is melted and smooth.
- Dip each pretzel rod in the chocolate as for as you can in the bowl you’re using. If you want the chocolate to come further up the rod than the bowl allows, use as spoon to paint it up the rod. Tap off the excess chocolate, then place the rod on the prepared cookie sheet. Sprinkle with chopped almonds. Repeat until chocolate is gone. Chill to set.
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- 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.
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