Pretzel Melts Recipes

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 PRETZELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
• Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

PRETZEL MELTS

Steps:

• Sandwich small slices of cheddar between mini pretzels. Put on a parchment-lined baking sheet and bake 10 minutes at 425 degrees F. Serve with mustard.

CHOCOLATE COVERED PRETZELS

Steps:

• Place the chocolate or candy melts in a microwave safe bowl. If you're using chocolate chips, add the shortening to the bowl. You do not need to use shortening if you're using candy melts.
• Microwave in 30 second increments or until chocolate is melted. Stir until smooth.
• If you're dipping pretzel rods, pour the chocolate into a tall glass and dip each rod halfway into the chocolate. Tap the rod against the side of the glass to remove excess chocolate, then coat each rod in sprinkles and set on parchment to dry.
• If you're dipping pretzel twists, use a fork to coat each pretzel in chocolate, then tap the fork against the side of the bowl to remove excess chocolate. Use a toothpick to slide each pretzel off the fork onto parchment paper, then top each pretzel with sprinkles.
• Let the pretzels sit until dry. Serve, or store in an airtight container for up to 2 weeks.

SMILEY FACE PRETZELS

Steps:

• Pour candy melts into a microwave-safe bowl.
• Heat on high power for 30 seconds, then stir.
• Heat for another 30 seconds, then stir.
• Then heat for 20 seconds, then let the candy coating sit in the microwave for 2 minutes, then stir.
• If all the wafers have not melted, heat for 10-second increments, stirring after each until melted.
• If using white candy melts, stir in some yellow candy coloring.
• Set a piece of parchment paper on a baking sheet.
• Arrange the pretzel rounds on the baking sheet.
• Pour a few tablespoons of the yellow candy coating into a zip-top bag, and snip off one tip making a small hole.
• Pipe the yellow candy coating into a few of the pretzels, then immediately, place two mini chocolate chips in the wet coating to create the smiley face's eyes.
• Continue filling pretzels and adding chocolate chips.
• Pop the tray in the freezer for about 3 minutes until the candy coating hardens.
• After you remove the pan from the freezer, allow the pretzels to come to room temperature for about 10 minutes, then use a black food coloring marker to draw on smiles.

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.

ROLO PRETZELS

Steps:

• Preheat oven to 200 degrees F.
• On a cookie sheet, lay out the pretzels in a single layer.
• Remove all the rolo wrappers (get the kids involved on this onand place one rolo on top of each pretzel.
• Bake in a preheated oven for 3-5 minutes until the rolos glisten but still keep their shape.
• Remove from oven and immediately lightly press an m&m on each rolo pretzel.
• Allow to cool completely so they harden. I like to place them in the fridge until completely cooled.
• Store in an airtight container.

PEPPERMINT PRETZEL MELTS

Steps:

• 1. Preheat oven to 170 degrees.Line a cookie sheet with wax paper.
• 2. Place pretzels on wax/cookie sheet.
• 3. Place kisses on pretzels.
• 4. Place these in oven for 5-6 minutes to soften only.
• 5. Drop/place M&M on center of kiss and allow to cool.