White Chocolate Dipped Pretzels Recipes

WHITE CHOCOLATE-COVERED PRETZELS

Steps:

• Gather the ingredients.
• Unfold a piece of newspaper and place it on a table or counter. Top the newspaper with parchment or wax paper.
• Place white chocolate in a microwavable container. Microwave the mixture on high for 1 minute. Stir and, if needed, continue to cook for 15 seconds at a time until the chips are melted. You might also want to put the chocolate in a bowl over a pot of near-boiling water (double-boiler style) being careful not to let the water touch the bottom of the bowl.
• Working quickly, use kitchen tongs to dip one pretzel at a time into the melted chocolate. Cover the pretzels completely with chocolate, or cover only half of the pretzel for a distinctive look (that also lets people know what's under the chocolate and is ideal for party presentations).
• Place the dipped pretzels on the prepared work surface. The chocolate will cool and dry onto the pretzels quickly. Dip as many pretzels as you have chocolate. Allow all of the chocolate-covered pretzels to dry (this typically takes less than an hour) before storing in a cool, dry place in an airtight covered container with parchment paper or wax paper between each layer of pretzels.

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.

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-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-DIPPED PRETZEL RODS

Steps:

• Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute., Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set. , In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels., Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.

WHITE CHOCOLATE PRETZELS

Steps:

• Slowly melt almond bark in an appropriate pan or follow directions on package.
• Dip pretzels in white chocolate and lay on wax paper to firm.
• When firm, you may put in a covered bowl or in a bag.