White Chocolate Pretzel Clusters Recipes

WHITE CHOCOLATE PRETZEL SNACK

Steps:

• In a large bowl, combine the pretzels, peanuts and cereal. In a microwave, melt chocolate and shortening, stir until smooth. , Pour over pretzel mixture; toss to coat evenly. Drop by heaping tablespoonfuls onto waxed paper; cool.

WHITE CHOCOLATE-COVERED PRETZELS

Steps:

• Gather the ingredients.
• Unfold a piece of newspaper and place it on a table or counter. Top the newspaper with parchment or wax paper.
• Place white chocolate in a microwavable container. Microwave the mixture on high for 1 minute. Stir and, if needed, continue to cook for 15 seconds at a time until the chips are melted. You might also want to put the chocolate in a bowl over a pot of near-boiling water (double-boiler style) being careful not to let the water touch the bottom of the bowl.
• Working quickly, use kitchen tongs to dip one pretzel at a time into the melted chocolate. Cover the pretzels completely with chocolate, or cover only half of the pretzel for a distinctive look (that also lets people know what's under the chocolate and is ideal for party presentations).
• Place the dipped pretzels on the prepared work surface. The chocolate will cool and dry onto the pretzels quickly. Dip as many pretzels as you have chocolate. Allow all of the chocolate-covered pretzels to dry (this typically takes less than an hour) before storing in a cool, dry place in an airtight covered container with parchment paper or wax paper between each layer of pretzels.

WHITE CHOCOLATE PRETZEL CLUSTERS

Steps:

• COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
• ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
• REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.

WHITE CHIP PEANUT-PRETZEL CLUSTERS

Steps:

• In a large heavy saucepan, melt baking chips and peanut butter over medium-low heat; stir until smooth. Remove from heat. Stir in remaining ingredients., Drop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container.

WHITE CHOCOLATE PEPPERMINT PRETZELS RECIPE

Steps:

• In a microwave safe bowl, melt white chocolate at power for 45 seconds; stir.
• Return to microwave at 30 second intervals until the chocolate is fully melted and smooth.
• Stir in 1/4 cup crushed peppermint into melted chocolate.
• Using a your finger, dip pretzels in white chocolate and peppermint mixture. (I didn't cover the area where my finger was to make it go a lot faster)
• Tap the pretzel on the side of bowl to remove excess chocolate.
• Place pretzels on wax paper and sprinkle with a little more crushed peppermint candy.

WHITE CHOCOLATE PRETZEL BITES

Steps:

• Put the chocolate in a heatproof bowl, set over a pan of barely simmering water, don't allow the bowl to touch the water. Leave for a few minutes until the chocolate has melted.
• Open the bag of pretzels, fold it in half and cover with a tea towel. Gently smash the pretzels with a rolling pin until they've broken into small shards around 0.5cm in size.
• Pour the smashed pretzels into the melted chocolate and mix well. Stir in the raisins. Line a baking sheet with greaseproof paper. Spoon heaps of the pretzel mix onto the sheet, around 3cm across and 1cm high. Leave the bites to set in a cool place or put in the fridge until the chocolate has completely set.

WHITE CHOCOLATE COVERED PRETZELS

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

PRETZEL CLUSTERS

Steps:

• 1. Mix nuts and pretzels in a large bowl. Over med. heat mix next 2 ing. Cook and stir constantly till chips are melted. Pour over nut mixture and toss to coat very well. Drop by Tab. onto sheet lined with was paper. Chill till firm, about 2 hours.

CHOCOLATE PRETZEL CLUSTERS

Steps:

• Melt 12 ounces finely chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with 3 cups lightly crushed mini pretzel twists and 1 cup rice cereal squares (such as Chex). With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.