Triple Dipped 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:

• 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.

Steps:

• Put caramels and milk in a microwave-safe bowl.
• Microwave on high for 3 minutes, or until melted, stirring after each minute.
• Pour into a coffee mug, and dip the broken end of each pretzel into the melted caramel, leaving about an inch uncovered.
• Shake off the excess caramel, and let set on a greased baking sheet.
• Melt the white chocolate in the microwave on high, stirring every 30 seconds.
• Pour into another coffee mug.
• Dip the caramel-coated pretzels into the white chocolate, leaving some of the caramel showing.
• Place on greased baking sheet.
• Microwave the chocolate chips on high until melted, stirring after every 30 seconds.
• Move the pretzels so they are touching on the baking sheet.
• Drizzle the melted milk chocolate over them and let set.

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.