Schokoladenpretzel Chocolate Pretzels Recipes

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!

SCHOKOLADENPRETZEL (CHOCOLATE PRETZELS)

Steps:

• Mix 1/2 cup butter and the sugar until light and fluffy.
• Beat in the egg, vanilla, and milk.
• Sift cocoa and flour.
• Mix into butter mixture until thoroughly blended.
• Chill dough until firm enough to handle (about 30 minutes).
• Using 2 teaspoons of dough, roll a rope about 12 inches long between your hands.
• Shape into a pretzel as follows: make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails.
• Flip the loop down over the crossed ends. Press firmly into place.
• Place pretzels on greased baking sheets.
• Bake at 350°F for about 10 minutes.
• Make frosting in a small bowl.
• Mix cocoa and confectioners' sugar.
• Gradually stir in butter and vanilla.
• If frosting is too thick, thin with milk.
• When pretzels are cool, spread with cocoa frosting.

CHOCOLATE PRETZELS

Steps:

• About 2 1/2 hours before serving or early in the day
• In large bowl, with mixer at low speed, beat all ingredients except almonds until mixture is well blended. With hands, knead until mixture forms a ball and is smooth. (chop toasted almonds: place on plate. Preheat oven to 350 degrees F. Working with half the cookie dough, with hands, on unfloured work surface, roll 1 tablespoon of dough at a time into a 10-inch long rope. Shape rope into a loop-shaped pretzel. Gently press pretzel cookies, top side down, into chopped almonds. Place cookies, almond-side up, about 1/2-inch apart in ungreased large cookie sheet. Bake pretzels cookies, 15 minutes or until cookies begin to brown on bottoms. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered 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:

• 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.

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.

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.

CHOCOLATE DROP PRETZELS

Steps:

• Directions
• Preheat oven to 200°.
• Line a cookie sheet with parchment or waxed paper.
• Place as many pretzels on the cookie sheet as will fit.
• Top each with a Hershey's Kiss or Hug. The Hugs chocolates melt faster than Kisses.
• Place in oven and remove when candy begins to soften just enough to press an M&M candy or decoration into softened candy.
• Top each with a holiday M&M or decorative candy of choice.
• Allow to cool completely and then place in freezer for 15 minutes to firm up chocolate.
• Remove from freezer, place pretzel candies in airtight container and store in freezer until ready to use.
• *Any small shaped pretzel can be used, such as square, waffle-shaped or round.
• *Serve for any holiday or event by changing the color of the M&M candies to colors consistent with the celebration.