Chocolate Covered Pretzels Recipes

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.

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).

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!

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.

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.

Steps:

• Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
• Coat lightly with sprinkles; place on prepared tray.
• Refrigerate 15 min. or until chocolate is firm.

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.

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.

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.

Steps:

• Melt chocolate in microwave 3 minutes; stirring after each minute. Stir until smooth.
• Dip pretzels into chocolate and lay on wax paper. Sprinkle with candy sprinkles while they are still wet. Allow to cool completely at room temperature.

Steps:

• Spread out pretzels on 2 waxed paper covered cookie sheets.
• Sprinkle marshmallows over pretzels.
• In 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds.
• Remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays.
• Reheat chocolate 10-12 seconds if it thickens from cooling down If you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens.
• Cool at room temperature. Store at room temperature. Refrigeration not necessary at any point.
• The amounts above make 2 cookie sheets' worth.