Mokka Chocolate Pretzels Recipes

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:

• 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 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:

• Preheat oven to 300˚F (150˚C).
• Combine cereal and crushed pretzels in a large bowl.
• In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
• Combine cereal, pretzels and melted marshmallows. Mix well.
• Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
• Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
• Roll out with a rolling pin into a thin layer.
• Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
• Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
• Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
• Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
• Enjoy!

Steps:

• Grate the chocolate finely. Combine with flour, 1 tbs cocoa powder, coffee powder, butter, sugar, egg and hazelnuts. Using the dough hooks work into a smooth dough. Divide into three parts and roll those into coils of approximately 4 cm in diameter. Wrap with cling film and cool for 30 minutes.
• Take out of the fridge and preheat the oven to 200°C.
• Cut coils into 1cm thick slices and roll these out into long strings (fingerthick or smaller). Form into pretzels and put onto a paper-lined baking sheet.
• Bake for about 15 minutes. When cooled, you can dipp them into melted chocolate or decorate them with fine lines of melted chocolate.

Steps:

• Preheat oven to 175 degrees F ( 80 degrees C).
• Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel.
• Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes.
• Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.