Chocolate Peppermint Pretzels Recipes
PEPPERMINT PRETZEL DIPPERS
A friend made these treats and gave them away in pretty canning jars. The combination of sweet, salty and peppermint is just right. Try dipping them in white candy coating and rolling them in crushed candy canes for variety.-Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Break each pretzel rod in half. Dip the broken end about halfway into melted chocolate; allow excess to drip off. Roll in crushed candies. Place on a waxed paper-lined baking sheet. Chill until set.
Nutrition Facts : Calories 75 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT PRETZELS
Make and share this Chocolate Peppermint Pretzels recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 2h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- To make the cookie: Mix powdered sugar, butter, shortening, egg and vanilla. Stir in flour, cocoa and salt. Knead level tablespoonful of dough with hands until right consistency for molding. Roll into pencil-like rope, about 9 inches long, on board. Twist into pretzel shape and place on ungreased cookie sheet. Repeat with remaining dough.
- Heat oven to 375 degrees. Bake until set, about 9 minutes. Let stand 1-2 minutes before removing from cookie sheet; cool.
- To make chocolate glaze:.
- Heat unsweetened chocolate and butter over low heat until melted; remove from heat. Beat in 2 cups powdered sugar and 3-4 tablespoons of water until smooth and of desired consistency.
- To finish: Dip the tops of the pretzel cookies in the Chocolate Glaze. Sprinkle with peppermint candy. Let dry before storing.
Nutrition Facts : Calories 104.2, Fat 5.4, SaturatedFat 2.5, Cholesterol 10.8, Sodium 67.5, Carbohydrate 13.3, Fiber 0.5, Sugar 7.4, Protein 1.1
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- Melt the white chocolate melting wafers, candy coating, or almond bark in the microwave, according to package instructions. If you are going to use white chocolate chips, place the chocolate chips in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth. It might take a little more or less time, depending on your microwave. The key is to not over cook the chocolate.
- Dunk each pretzel crisp into the melted white chocolate, making sure the entire pretzel is coated. Use a fork to remove the pretzels from the chocolate. Gently shake the fork back and forth to remove any excess chocolate.
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- Place the semisweet chocolate and 1 1/2 teaspoons coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts, stirring between each. Repeat until the chocolate is almost but not entirely melted. Remove from the microwave, add 1/2 teaspoon of the peppermint extract, and stir, letting the residual heat melt the chocolate the rest of the way. Chocolate can burn quickly and easily, so don’t walk away or be too ambitious with the amount of time you are adding. Your patience will be rewarded.
- Place the white chocolate and remaining 1 1/2 teaspoons coconut oil in a separate microwave-safe bowl and melt, following the same process above. Stir in the remaining 1/2 teaspoon peppermint extract.
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