Chocolate Dipped Pretzel Rods Recipes

LINDA'S CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Put the chocolate chips in the top of a double boiler.
• Put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan.
• When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the sprinkles about 2" down the chocolate, and lay on waxed paper.
• Let the chocolate harden a good 1/2 hour.
• I wrapped mine individually in green saran wrap for the holidays, to keep them fresh.

GOURMET PRETZEL RODS

Steps:

• In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
• Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, then roll in chopped peanuts. Place on wax paper until set.

GOURMET CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
• If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
• Dip each pretzel rod about 2/3 of the way up in chocolate.
• Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
• Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
• Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
• Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
• Lay back on wax paper to set completely.
• These look great displayed in, or given in, a unique glass or mug.

CARAMEL CHOCOLATE COVERED PRETZEL RODS

Steps:

• Line a large sheet or pan with parchment paper.
• Combine the caramel squares and light cream in a medium microwave safe bowl.
• Microwave the mixture 2-3 minutes (in 30-second increments, stirring after every 30 seconds) until the mixture is completely melted and smooth.
• Pour the caramel mixture into a tall glass measuring cup or mug. Dip each pretzel rod ⅔ of the way to cover in caramel. Place on parchment paper to cool.
• Once the caramel is set, melt the chocolate in the microwave on 40% power for 45 seconds. Stir and continue microwaving at 20-second intervals until just melted. Stir until smooth.
• Dip the caramel-coated pretzels into the melted chocolate and place on parchment paper to cool. (You may want to pour the chocolate into a tall glass measuring cup or mug.)
• Melt the chocolate melts in a small zippered bag and snip the corner off. Drizzle over chocolate. Add favorite decorations if desired.
• Store in an airtight container. Yield: about 2 ½ dozen.

CHOCOLATE COVERED PRETZEL RODS RECIPE

Steps:

• Line two large baking sheets with wax or parchment paper.
• Set up your workstation with all the sprinkles you are going to use. Place about 1/2 cup of colored melting candy (for the drizzle) in heavy-duty zip-top bags.
• Microwave 2 cups of chocolate chips and vegetable shortening in a tall glass for 45 seconds. Stir. The morsels may retain some of their original shapes. If necessary, microwave for additional 10- to 15-second intervals, stirring just until morsels are melted.
• Dip the pretzel rods into melted chocolate, tilting the glass to easily cover as much of the pretzel as you want. Use the side and rim of the glass to remove excess. Place on prepared baking sheet. Sprinkle with sprinkles.
• Or microwave the candy melts in the zip-top bags for about 20-25 seconds, squish the candy around until melted and smooth. Cut a tiny cut corner from each of the bags and drizzle.
• Let set up. Store in an air-tight container.

CHOCOLATE-DIPPED PRETZELS

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.

CHOCOLATE PRETZELS

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!

CHRISTMAS PRETZEL RODS RECIPE

Steps:

• Melt the candy coating according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick. You can add 2 teaspoons of vegetable shortening to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
• Pour candy coating over two-thirds of the pretzel rod and shake gently to remove excess. If applying sprinkles, do so immediately rotating the pretzel rods to coat all sides. Larger sprinkles work best if placed individually.
• Place pretzel rod on waxed paper or cooling rack. (Cook's notes: Waxed paper makes for easier release.)
• If drizzling with additional colored candy melts, allow the initial candy coating to set completely. Then, use a spoon or fork to drizzle candy coating over the pretzel rods. Before the pretzel sets, gently pick it up and move to clean wax paper.
• Let pretzel rods dry completely before packaging or serving.
• Store in an airtight container at room temperature. Placing in the refrigerator may cause the pretzel to soften.

CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Melt candy melts in a double boiler (see note 4) while stirring occasionally.
• Meanwhile, line a baking tray/sheet with parchment paper. Transfer sprinkles into a wide plate - long enough to fit the pretzel rods.
• Pour the melted chocolate into a tall mug (or a heat-proof tall and thin glass) and dip pretzel rods in (one by one), then roll in sprinkles and place onto the baking tray. Repeat until you have used up all the pretzels.
• Transfer the tray with all the chocolate covered pretzel rods to the fridge and let the chocolate set completely (this should only take 10-15 minutes) before transferring them to an airtight container.
• Enjoy!

CHOCOLATE-DIPPED PRETZEL RODS

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.

HOLIDAY PRETZEL RODS

Steps:

• Stir 1 tablespoon oil each into each bowl of melted chocolate. Put crushed candy canes and festive sprinkles in two separate shallow bowls.
• Dip pretzel rod ends in melted chocolate then roll in desired toppings until fully coated. Set on a parchment-lined baking sheet and chill in the refrigerator for 10 minutes, or until chocolate is set.

CHOCOLATE COVERED PRETZEL RODS

Steps:

• Prepare two large baking sheets lined with parchment paper.
• Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Stir in vanilla. Allow homemade caramel to cool for about 15 minutes before dipping.
• Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
• After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).
• Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth.
• Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to.
• Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.
• Allow the chocolate to set up before eating or removing from parchment.

CHOCOLATE CARAMEL PRETZEL RODS

Steps:

• Combine the butter, sugar, brown sugar, condensed milk and corn syrup in a large microwave safe bowl.
• Microwave for 6 minutes, stirring every 2 minutes.
• Pour the caramel into a tall thin glass.
• Dip each pretzel rod into the caramel, covering about 2/3 of the way. Allow excess caramel to drip off.
• Place the pretzel rods on a baking sheet lined with parchment paper.
• Roll the pretzels, or use your fingers, to smooth the caramel that has pooled around the pretzels more evenly.
• Melt chocolate in the microwave at half power, stirring every 30 seconds till smooth.
• Scoop the chocolate into a tall thin glass.
• Dip the pretzels into the chocolate and place back onto the parchment paper.
• Spread sprinkles evenly over the chocolate.
• Allow chocolate to set completely.
• Store in an airtight container for up to 1 week.

CHOCOLATE COVERED PRETZEL RODS

Steps:

• Melt the chocolate by filling clean, tall heat safe jars with chopped chocolate or candy melts. Set them into the crock pot and carefully fill the crock pot with hot water until it's about halfway up the sides of the jars, being careful not to get any water into the jars with the chocolate at any time.
• Set the crock pot temperature to high and let the chocolate sit for about 30 minutes without covering. Use a long handled spoon to stir the chocolate as it melts.
• Once the chocolate is melted, turn the temperature on the crock pot down to low or warm.
• Dip pretzel rods into the melted chocolate, shaking off any excess chocolate before transferring them to a parchment lined baking sheet. Sprinkle with whatever toppings you desire before the chocolate has a chance to set, then let the chocolate fully harden before storing in an airtight container.