Chocolate Dipped Pretzels Recipes

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.

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:

• 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:

• 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.

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.

Steps:

• DOUBLE BOILER METHOD: Fill lower pan with water to below level of top pan. Bring water to simmer, then remove from heat. Put Candy Melts in top pan and set in position on lower pan. Stir constantly, without beating, until smooth and completely melted.
• MICROWAVE METHOD: In microwave-safe container, microwave 1 package of Candy Melts at half power or defrost setting for 1 minute. Stir throughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted.
• With a fork or dipping spoon, place pretzels into completely melted chocolate. Roll around gently but quickly with the dipper until well covered. Carefully remove and allow excess to drip off and then place on waxed paper to set.
• Drizzle with coloring melts (red & green) for added decoration.
• Leave pretzels to sit for 30 minutes until firm.

Steps:

• Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes.
• Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor

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).

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.