Best 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:

• 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 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.

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 DIPPED CANDIED ORANGE AND LEMON ZEST AND CHOCOLATE COVERED PRETZELS

Steps:

• Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
• The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.

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 WITH MARSHMALLOWS

Steps:

• Spread out pretzels on 2 waxed paper covered cookie sheets.
• Sprinkle marshmallows over pretzels.
• In 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds.
• Remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays.
• Reheat chocolate 10-12 seconds if it thickens from cooling down If you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens.
• Cool at room temperature. Store at room temperature. Refrigeration not necessary at any point.
• The amounts above make 2 cookie sheets' worth.

CHOCOLATE COVERED PRETZELS: {RECIPE & TIPS}

Steps:

• 1. Prepare a large baking sheet by covering it with wax paper (or parchment paper). Melt chocolate and shortening together by using a double boiler with the water at a gentle simmer. Stir chocolate while it's melting and remove from heat once all the chocolate is melted (you can use a microwave to melt the chocolate, see Tips section below). Using a fork, dip each pretzel one at a time into the melted chocolate. You can completely cover the pretzel or just dip 1/2 to 3/4 of the way up, leaving some of the pretzel exposed. Once the pretzel has been dipped in chocolate, lay it on a cookie sheet to set. If you wish to add sprinkles for garnish, now's the time to do it while the chocolate is still wet (you can dip around 6 at a time before sprinkling in batches). Allow to set for about one hour before packing away for storage. Keep in an airtight container with a piece of wax paper between layers of dipped pretzels. Will keep for about two weeks in a cool, dark place (they do not need to be refrigerated).
• 2. For topping sprinkles, try candy sprinkles, shredded coconut, crushed peanuts or almonds, crushed peppermints or candy canes, crushed cookies. You can either sprinkle toppings or dip the pretzels into a dish filled with toppings to get them coated really well. Store at room temperature for up to two weeks in an airtight container. If you don't have a double boiler, you can melt chocolate in the microwave at 30 second intervals-just make sure to stir frequently until chocolate is fully melted (do not overcook or the chocolate will be bitter). Try dark chocolate, white chocolate, butterscotch chips for coating the pretzels-or do a combo of two by dipping in one flavor then once cooled, drizzle another flavor for a decorative effect (and a flavor twist). To preserve as much of the chocolate as possible (and keep things neat), allow the excess chocolate to drip back into the pot before moving the dipped pretzel onto the baking sheet. You can dip pretzel sticks instead of regular shaped pretzels, do a double dip with these (letting the first chocolate layer fully set before dipping the next chocolate layer about 1/2 to 3/4 of the way up).

CHOCOLATE-COVERED HALLOWEEN PRETZELS

Steps:

• Melt each batch of chocolate chips in separate bowls, either in the microwave or set over a pan of simmering water. If melting in the microwave, heat each batch on high in 30-second bursts. Leave to cool until thick.
• Dip a third of the pretzels into the white chocolate, a third of the pretzels into the dark chocolate and the remaining pretzels into the milk chocolate, then lay them all out on a sheet of baking parchment.
• Add edible eyes to each pretzel (three eyes looks extra spooky). Leave to set, then peel carefully off the paper. Will keep in an airtight container for up to a week.

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.

QUICK AND EASY CHOCOLATE COVERED PRETZELS

Steps:

• 1. Put chocolate chips and peanut butter into a microwave safe bowl.
• 2. Microwave on high for 1 minute and then stir. Continue to microwave at intervals of 30 seconds and stirring until it is completely melted and smooth.
• 3. Put pretzels in by the handful, stir them around until coated. With tongs remove them and put on a cookie sheet with wax paper on it.
• 4. When cookie sheet is full place in fridge until the chocolate is hardened. Continue until all the chocolate or pretzels are gone. I used about 2 1/2 cookie sheets for all of them.

CHOCOLATE-COVERED PRETZELS

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.

WHITE CHOCOLATE COVERED PRETZELS

Steps:

• 1. HEat Oven to 120* Get wax paper ready and placed on a flat surface, that you wont need to access for about 4 hours! Break up chocolate squares into hunks and place in a 9x9 pan along with vanilla. Place in Oven for 15 mins, remove. Stir with fork to smooth out chocolate.
• 2. Open both bags of pretzels and stir fast! Coating all pretzels, dump out pretzels onto wax paper, and smooth out evenly, add sprinkles if you wish or simply leave alone. Let dry for 4 hours, Test in 4 hours, if still wet, leave longer,once dried, place in a plastic container til ready to serve, dont use after one weeks time. Hope this super easy party favorite finds its way to your table soon!!! Enjoy

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.

CHOCOLATE COVERED PRETZELS

Steps:

• Melt chocolate in microwave 3 minutes; stirring after each minute. Stir until smooth.
• Dip pretzels into chocolate and lay on wax paper. Sprinkle with candy sprinkles while they are still wet. Allow to cool completely at room temperature.

CHOCOLATE COVERED PRETZELS

Steps:

• Line 2 baking sheets with waxed paper; set aside.
• Melt the coating ingredients in a small deep mixing bowl in the microwave just until melted; stirring often.
• Put the bowl of melted chocolate on top of a small saucepan filled with a little bit of water on low heat. (Or use a double boiler instead for the melting and dipping.)
• Dip pretzels, one at a time, in the chocolate mixture and then lift out and gently tap off the excess chocolate. Place pretzels on cookie sheet that has been lined with waxed paper.
• Optional: Grate white or dark chocolate over dipped pretzels, while still warm. Chill to set the chocolate.
• Store the chocolate pretzels in an air-tight container in the refrigerator.

CARAMEL STUFFED CHOCOLATE COVERED PRETZELS

Steps:

• preheat oven to 350 degree F
• line a baking sheet with a silicone baking mat or parchment paper
• place pretzels on baking sheet in a single layer
• lay a Rolo candy on each pretzel and place in the oven for 3 to 5 minutes
• gently press a pretzel on the top of each Rolo to create a sandwich
• refrigerate until chocolate and caramel have cooled, about 1 hour
• add chocolate chips and coconut oil into a microwave safe bowl
• microwave for 30 seconds and stir, repeat until chocolate chips are melted
• using a fork lower a pretzel Rolo sandwich into the melted chocolate and cover completely
• allow excess chocolate to drip off and place back on baking sheet
• repeat with all the pretzel sandwiches
• sprinkle sea salt on the top of each of all the pretzel sandwiches
• refrigerate for 1 hour or until chocolate is hard
• enjoy!