Best 8 Chocolate Covered Pretzels Recipes

CHOCOLATE COVERED PRETZELS

Steps:

• Melt chocolate and cream in double boiler over low heat, stirring constantly.
• Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

WHITE CHOCOLATE COVERED PRETZELS

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS

Steps:

• Put chocolate in small bowl.
• Microwave for 35 seconds.
• The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
• Lay out a piece of foil.
• Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
• Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).

CHOCOLATE-COVERED PRETZELS

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.

CHOCOLATE COVERED PRETZELS

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.

CHOCOLATE COVERED PEANUT BUTTER STUFFED PRETZELS

Steps:

• Mix butter, peanut butter and confectioners sugar well. Should make a stiff paste. You can add more sugar if needed.
• Press 1 tsp into bottom triangle of pretzel.
• Dip into melted chocolate. I leave top of pretzel uncovered.
• Place on waxed paper to dry.
• Decorate with colored sprinkles, if desired, before chocolate hardens.

CHOCOLATE COVERED PRETZELS RECIPE RECIPE - (4.6/5)

Steps:

• Line several baking sheets with aluminum foil, shiny side up. In a medium heatproof bowl, combine chopped chocolate and shortening. Set over hot water on low heat. Stir or whisk frequently until melted and smooth. (Milk and white chocolates, even those of good quality, are often stubborn about melting. If yours won't melt smoothly, turn it into the work bowl of a food processor fitted with a steel blade (be careful not to get any water into the chocolate!). Process just until smooth.) Carefully turn melted chocolate into a small bowl. If necessary, cool, stirring often, until just slightly warm. Place one pretzel on top of the melted chocolate. With a three- or four-tined fork, gently push the pretzel just under the surface of the chocolate to cover it completely. Pick up the pretzel so that it lies flat on the fork tines. Using short up-and-down motions, gently "shake" off excess chocolate from the pretzel. Carefully place the dipped pretzel on a foil-lined baking sheet. Continue dipping, placing the dipped pretzels close together on the foil-lined sheet. Excess chocolate may form small "pools" where a pretzel touches the sheet, but these should be minimal in size. After dipping every 5 or 6 pretzels, sprinkle the ones you've just dipped with a small pinch of the grated or shaved chocolate or chocolate sprinkles. Keep the decorations dainty and spare, and sprinkle around the top of the dipped pretzels, not all in one place. When one sheet has been filled up, place it into the refrigerator just until the chocolate covering on the pretzels has hardened; this shouldn't take more than 10 to 20 minutes. Test by peeling several pretzels from the sheet, using a tissue or sheet of paper towel to protect the chocolate covering on the pretzels from your fingers. The chocolate covering should look dull and dry, not shiny and wet, and you should be able to peel the pretzels easily from the foil-lined sheet. When chocolate covering has set, remove pretzels from refrigerator. Gently peel from foil-lined baking sheet; store in airtight container. Note: As you're dipping, the chocolate may cool and thicken too much to enable you to dip the pretzels easily. If so, reheat gently over hot water on low heat (water should not touch the bottom of chocolate bowl), stirring often, just until slightly warm. It might also be helpful to transfer the melted chocolate mixture into progressively smaller bowls as you dip. Don't try to use up the last bit of melted chocolate; the dipped pretzels won't look as smooth (this is a good place to use the smaller pieces and crumbs for a "cook's treat"). Store the dipped pretzels airtight, at cool room temperature.

CHOCOLATE-COVERED APRICOT-PECAN PRETZELS

Steps:

• In a small bowl, combine apricots and 2/3 cup pecans: set aside., In a large heavy saucepan over medium-low heat, melt caramel bits with water, stirring constantly. Spoon caramel over two-thirds of each pretzel, rotating rods to coat all sides; allow excess caramel to drip off., Sprinkle caramel with apricot mixture. Place on a waxed paper-lined baking sheet and refrigerate for 30 minutes or until set., In another heavy saucepan over low heat, melt chips with shortening, stirring constantly. Spoon chocolate over coated ends of pretzels; allow excess to drip off. Return to baking sheet and sprinkle with remaining pecans. Store in airtight containers.