Schokoladenpretzelchocolatepretzels 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:

• 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:

• 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:

• Mix 1/2 cup butter and the sugar until light and fluffy.
• Beat in the egg, vanilla, and milk.
• Sift cocoa and flour.
• Mix into butter mixture until thoroughly blended.
• Chill dough until firm enough to handle (about 30 minutes).
• Using 2 teaspoons of dough, roll a rope about 12 inches long between your hands.
• Shape into a pretzel as follows: make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails.
• Flip the loop down over the crossed ends. Press firmly into place.
• Place pretzels on greased baking sheets.
• Bake at 350°F for about 10 minutes.
• Make frosting in a small bowl.
• Mix cocoa and confectioners' sugar.
• Gradually stir in butter and vanilla.
• If frosting is too thick, thin with milk.
• When pretzels are cool, spread with cocoa frosting.

Steps:

• About 2 1/2 hours before serving or early in the day
• In large bowl, with mixer at low speed, beat all ingredients except almonds until mixture is well blended. With hands, knead until mixture forms a ball and is smooth. (chop toasted almonds: place on plate. Preheat oven to 350 degrees F. Working with half the cookie dough, with hands, on unfloured work surface, roll 1 tablespoon of dough at a time into a 10-inch long rope. Shape rope into a loop-shaped pretzel. Gently press pretzel cookies, top side down, into chopped almonds. Place cookies, almond-side up, about 1/2-inch apart in ungreased large cookie sheet. Bake pretzels cookies, 15 minutes or until cookies begin to brown on bottoms. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container.

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:

• 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.