immering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring
Pretzels:
Melt 1/2 package almond bark, stirring constantly. Dip pretzels and place on wax paper to dry.
Melt down chocolate or white almond bark.
Dip whole pretzels in melted bark and place on wax paper until set.
Store in cool area.
Chocolate covered pretzels keep well in airtight container or tin.
Any flavor of cooking bark may be used for variation.
sic truffle mixture, break the chocolate into squares and place it
Preheat oven to 180 degree C.
Grease an 8 cup rectangular muffin pan or a 12 cup round muffin pan.
Beat the cake mix, water, oil and eggs in a bowl with an electric beater until combined.
Stir through the chocolate coated honeycomb pieces (such as a violet crumble bar).
Spoon into prepared pans.
Bake for 20 to 25 minutes, until cooked when tested.
Cool in pans for 10 minutes before removing to a wire cooling rack.
When cool frost with some chocolate frosting.
arge bowl. Add the Chocolate chips and Chocolate coated honeycomb and make sure
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
b>coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
Drizzle white coated pretzels
Following the directions for molding chocolate (see tips, below), carefully ladle
Melt white chocolate in microwave or double boiler.
With tongs, dip pretzels, one at a time, in chocolate.
Let chocolate run off back into pan.
Place dipped pretzels on wax paper to cool. Melt the semi-sweet chocolate.
Cool several minutes.
Use a plastic bag with the tip snipped off or a large spoon. Drizzle chocolate over coated pretzels.
Chill.
Melt white chocolate in microwave or double boiler.
With tongs, dip pretzels, one at a time, in chocolate.
Let excess chocolate run off back into pan.
Place dipped pretzels on waxed paper to cool; chill to harden slightly.
Melt the semi-sweet chocolate; cool several minutes.
Using a pastry bag with small round plastic tip (or a plastic bag with the tip snipped off or a large spoon), drizzle dark chocolate squiggles over coated pretzels.
Immediately sprinkle with nuts, if desired.
Chill.
Pour melted butter over chocolate chips and microwave on high for two minutes. Stir until chocolate is creamy.
Dip pretzels in chocolate and coat well. Drain excess chocolate off of pretzels and place on a piece of wax paper.
Cool until chocolate hardens. Store in airtight container.
r dipping spoon, place pretzels into completely melted chocolate. Roll around gently
In a saucepan, melt the butter, garlic and essence.
Stir and mix until boiling.
Place the pretzels in a large bowl.
Drizzle the butter mixture over the pretzels and coat as best you can.
Spread the coated pretzels into an ungreased baking pan (can be split into two pans for easier tossing).
Bake at 250 degrees for 45 minutes (or until the pretzels are no longer wet), stirring every 15 minutes (to recoat the pretzels.) Cool and store in Ziploc or resealable container.
GREAT with ice cold PEPSI (or beer if you must!).
Prepare a baking sheet, lined with foil or waxed paper.
In a microsafe bowl, combine the chocolate, cayenne and shortening.
Microwave on 50% power for 1 minute, remove and stir.
Continue this process in 10 second increments until mixture is blended and smooth.
Using a skewer, dip each pretzel one at a time into chocolate mixture making certain to coat each side.
Place coated pretzels on lined baking sheet.
Refrigerate until chilled.
Bake pretzels in preheated oven 3 minutes; remove.
Sprinkle chocolate chips
Mix first 5 ingredients until well blended.
Place broken pretzels or small pretzels in a gallon size ziplock bag.
Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated.
Pour coated pretzels onto foil lined baking sheet.
Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes.
Allow to cool, store in ziplock bag.
Enjoy!
Melt bark in microwave on High for 1 1/2 to 2 minutes.
Stir and heat 30 seconds more if needed to melt the bark.
Dip pretzels into warm bark, then place them on wax paper covered cookie sheets. Once cookie sheet is full, place pretzels in freezer for 3 to 5 minutes.
Remove and store in covered container in refrigerator. Recipe may be divided in half.
Melt candy coating in microwave.
Dip pretzels, cherries with stems, large fresh strawberries or other fruit.
Place on wax paper.
Chill for 30 minutes. Store, covered, in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet.
Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes.