Chocolate Pretzel Ring Candies Recipes

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:

• Preheat oven to 170 degrees Fahrenheit.
• Lay a piece of parchment paper on a cookie sheet.
• Lay the pretzels on the cookie sheet and top with a kiss.
• Bake for 4 - 7 minutes, until the kiss or hug is soft but still retains its shape. One way to test is to poke it with a spoon; another is to pull them out at 4 minutes and try to top with an M&M; if it's still hard in the middle, give it another minute or two.
• Pull from the oven and top immediately and quickly with M&Ms. If you're using the peanut butter sandwich pretzels and notice they don't have much salt, sprinkle the kiss with a little sea salt if you want.
• Allow to harden - this will take a couple of hours, or you can transfer them to the refrigerator to speed up the process.

Steps:

• Preheat oven to 275* F, line a baking tray with waxed paper and spray with cooking spray.
• Lay out pretzels in a single layer, top each with a Hershey kiss in the center.
• Bake 2-3 minutes, just till chocolate is softened.
• Remove from oven and press an m&m into each kiss, flattening it a bit and creating a"bed" of chocolate.
• Firm up in the fridge for 10 minutes or so, but store at room temperature.

Steps:

• Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each pretzel. Bake at 275° until chocolate is softened, for 2-3 minutes. Remove from the oven., Place an M&M's candy on each, pressing down slightly so chocolate fills the pretzel holes. Refrigerate until chocolate is firm, 5-10 minutes. Store in an airtight container at room temperature.

Steps:

• Put pretzels on greased (or parchment lined) cookie sheet. Place a chocolate star in the middle of each pretzel ring.
• Bake @275 degrees for 3 minutes, just until chocolate is softened.
• Remove from oven and press an M&M in the middle of each candy pressing down so chocolate fills the ring.
• Let cool completely so the chocolate hardens.

Steps:

• Stir powdered sugar and peanut butter together until combined. This will take some time and a little elbow grease but it will come together eventually.
• Melt the chocolate chips. I put mine in a glass Pyrex measuring cup and microwave for 1 minute, stir, and microwave 30 seconds more.
• Sandwich about 1t. of the peanut butter mixture between two pretzels.
• Dip in melted chocolate (I use a fork to fish the pretzels out and bang off the excess chocolate).
• Let set up for several hours (overnight is best). Don't freeze as the peanut butter filling will cause the chocolate to sweat when they thaw out.