Chocolate Covered Halloween Pretzels Recipes

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

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.

HALLOWEEN CHOCOLATE DIPPED PRETZELS

Steps:

• Chop BAKER'S Premium White Chocolate into small pieces and place in a microwave-safe glass or bowl. Melt it in the microwave for 1-2 minutes, stirring every 30 seconds. Another option is to use a double boiler and then pour the melted chocolate into a bowl after it is melted.
• Once the chocolate is melted, dip the pretzel rods down into it and use a spoon or spatula to cover all but the lower 1-2 inches.
• Let the dipped pretzels sit on wax paper or a silpat mat (on the counter or in the refrigerator) for a few minutes to cool/harden.
• Decorate as desired. For example, add/roll in sprinkles or rewarm the remaining chocolate to soften it back up and pour into a decorator bag or plastic baggie. Attach decorator tip or snip off one corner of the baggie and pipe white chocolate back and forth and add in chocolate chips as eyes to look like a mummy.
• Let cool for 1-2 hours, or until chocolate is hard. Store in an air-tight container at room temperature.