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.
Place crushed pretzels in a small bowl; cut
tir in Shapes& Morsels and chocolate covered pretzels.
Store in airtight container.
eat, and add the bittersweet chocolate, set aside until melted.
ans, set aside.
For chocolate covered strawberries:
In a double
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 10 minutes.
Cool 1 minute on cookie sheet, then remove.
Brew your favorite coffee and pour yourself a cup.
Put a chocolate covered cherry candy into the cup.
stir gently and add the Splenda or sugar.
Stir to dissolve.
Enjoy!
Sift together flour, baking soda, salt and cinnamon.
Set aside.
Cream butter with brown sugar and granulated sugar.
Beat in egg and vanilla.
Mix together dry ingredients with butter mixture.
Mix in chocolate-covered raisins.
up rolled oats, walnuts and chocolate-covered raisins.
Drop dough by
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.
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.
b>pretzels on 2 waxed paper covered cookie sheets.
Sprinkle marshmallows over pretzels
In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container.
Melt chocolate with shortening in a small bowl over simmering water; remove from heat, but keep over water.
Drop pretzels, one at a time, into chocolate.
Lift pretzels out with a fork, lightly tapping fork against side of bowl to let excess chocolate drip into bowl.
Place pretzels on wire rack over wax paper.
Allow to dry before removing from rack.
Store in a cool place.
immering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring
Melt chocolate with shortening, using a double boiler.
Remove from heat, but keep over warm water.
Drop pretzels, one at a time, into chocolate mixture.
Lift out with fork, tapping off the excess.
Place pretzels on wire rack over waxed paper to catch drips.
Allow to dry.
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.
Microwave chocolate wafers in microwave until melted on medium setting.
Dip pretzels.
Place on wax paper on cookie sheet. Refrigerate until set.
Can decorate with colored sugar before chocolate sets.
Melt chocolate in microwave 3 minutes; stirring after each minute. Stir until smooth.
Dip pretzels into chocolate and lay on wax paper. Sprinkle with candy sprinkles while they are still wet. Allow to cool completely at room temperature.