Chocolate Coconut 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:

• 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:

• 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:

• Cover a baking sheet with waxed paper.
• In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
• Using tongs dip each pretzel in chocolate allowing excess to drip off.
• Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
• If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
• Place the coated pretzels in the refrigerator to harden.
• After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
• Drizzle the white chocolate in small strands over each pretzel.
• Return to waxed paper and refrigerate.

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:

• Spread 1/4 cup softened 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. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg. Sprinkle with a mixture of 1/3 cup sugar, 1/2 teaspoon each ancho chile powder and cinnamon, and 1/4 teaspoon each cloves and cayenne (you'll have extra spice mix); bake.