Best 9 White Chocolate Pretzel Clusters Debbie Nagy Recipes

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.

CHOCOLATE PRETZEL CLUSTERS

Steps:

• Melt 12 ounces finely chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with 3 cups lightly crushed mini pretzel twists and 1 cup rice cereal squares (such as Chex). With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.

WHITE CHOCOLATE PRETZEL CLUSTERS

Steps:

• COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
• ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
• REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.

WHITE CHOCOLATE, PEANUTS & PRETZELS CANDY

Steps:

• 1. Melt white chocolate candy melts in a large bowl in the microwave, on high, adding a few at a time and stirring often until all are melted.
• 2. Add peanuts and pretzel sticks to melted chocolate.
• 3. Pour mixture onto 2 non-stick cookie sheets and place in the refrigerator until candy hardens. Break into pieces and place in a covered container. Does not need to be refrigerated.

CHOCOLATE CANDY CLUSTERS

Steps:

• In a microwave-safe bowl, melt white chocolate and chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in walnuts and pretzels. , Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm. Store in an airtight container.

WHITE CHOCOLATE PRETZEL BITES

Steps:

• Put the chocolate in a heatproof bowl, set over a pan of barely simmering water, don't allow the bowl to touch the water. Leave for a few minutes until the chocolate has melted.
• Open the bag of pretzels, fold it in half and cover with a tea towel. Gently smash the pretzels with a rolling pin until they've broken into small shards around 0.5cm in size.
• Pour the smashed pretzels into the melted chocolate and mix well. Stir in the raisins. Line a baking sheet with greaseproof paper. Spoon heaps of the pretzel mix onto the sheet, around 3cm across and 1cm high. Leave the bites to set in a cool place or put in the fridge until the chocolate has completely set.

WHITE CHOCOLATE PRETZEL SNACK

Steps:

• In a large bowl, combine the pretzels, peanuts and cereal. In a microwave, melt chocolate and shortening, stir until smooth. , Pour over pretzel mixture; toss to coat evenly. Drop by heaping tablespoonfuls onto waxed paper; cool.

PRETZEL CLUSTERS

Steps:

• 1. Mix nuts and pretzels in a large bowl. Over med. heat mix next 2 ing. Cook and stir constantly till chips are melted. Pour over nut mixture and toss to coat very well. Drop by Tab. onto sheet lined with was paper. Chill till firm, about 2 hours.

WHITE CHOCOLATE PRETZEL CLUSTERS-DEBBIE NAGY RECIPE

Steps:

• Melt white chocolate chips in the microwave, stir until the chocolate is smooth. Use your judgement on the pretzels as to how many. I use about 1/3 of a 16 oz bag. Put pretzels in a Ziploc and crush them any way you know how...I just hit them with a wooden spoon. Add pretzels to white chocolate and stir. Spoon out onto wax paper and let cool. You can put them in the fridge or freezer and they are ready very quickly. They take about 10 mins to make.