Best 5 Chocolate Coconut Pretzels Recipes

CHOCOLATE-COCONUT PRETZELS

Steps:

• Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
• In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
• On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1/4 cup Nutella across the middle of the dough. Fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
• One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
• Repeat with the remaining 3 pieces of dough dough and the remaining Nutella and coconut, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
• Beat the remaining egg in a bowl. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl. Brush the pretzels with the egg; sprinkle with the spice mixture. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

HOME

Steps:

• Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
• Combine cake mix, pretzels, butter and egg in large bowl; stir until well mixed. Press pretzel mixture into bottom of prepared pan.
• Bake for 15 minutes or until crust puffs and appears dry. Cool in pan on wire rack for 5 minutes.
• Layer semi-sweet morsels, butterscotch morsels, coconut and nuts. Pour sweetened condensed milk over nuts.
• Bake for 30 minutes or until edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

CHOCOLATE PRETZELS

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.

COCONUT CHOCOLATE COVERED PRETZELS

Steps:

• Prepare a baking sheet or something similar and cover with wax paper or parchment paper. Microwave chocolate chips with coconut oil in a microwave safe bowl for 1 minute. Stir. Microwave in 15 second increments until smooth and creamy. Place the pretzel in the chocolate, move around a bit to get it fully covered and then transfer to tray with a fork. Immediately sprinkle with coconut.
• Place in refrigerator to harden for 15 minutes or until set. Store in airtight container. Eat within a few days.

CHOCOLATE AND PEANUT PRETZEL NUGGETS

Steps:

• Combine the pretzel nuggets and chocolate syrup in a bowl and toss until the pretzels are fully coated. Stir in the chopped peanuts to coat. Transfer to a serving bowl.