Spring Chocolate Covered Pretzels Recipes

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.

SPRING CHOCOLATE COVERED PRETZELS

Steps:

• STEP 1: Line a large baking sheet with parchment paper. Set aside. STEP 2: In a TALL mug/glass, break up the chocolate bars into small pieces so they melt easily and add 1 tablespoon of shortening. Microwave on high for 30 seconds. Remove and stir for about a minute. The chocolate will continue to melt as you stir. If needed, microwave in 30 second increments until all is melted and smooth. Fill a pan with warm water and put the mug/glass into the pan to hold the chocolate temperature. STEP 3: Take a pretzel rod and dip into chocolate.Shake the pretzel a bit to remove any excess chocolate. Immediately cover the chocolate with sprinkles, and M&Ms before the chocolate hardens. Place each pretzel on parchment paper lined baking sheet. Melt the pink,and yellow candy melts in separate microwavable bowls in the microwave for 30 seconds, stirring until smooth. Drizzle each color on top of cupcake using a fork, and refrigerate for about 10 minutes for the chocolate/candy melts to harden before serving.

CHOCOLATE-COVERED PRETZELS

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.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS

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).

WHITE CHOCOLATE COVERED PRETZELS

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

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.