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.
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.
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
Preheat oven to 350\u00b0.
Prepare Bar Cookie Crust (recipe in this book).
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.
br>Open the bags of pretzels and remove all the unbroken
Spread out pretzels on 2 waxed paper covered
immering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring
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.
Place crushed pretzels in a small bowl; cut
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.
Place 5oz of chocolate in a heatproof bowl with
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.
Over hot (not boiling) water, combine chocolate morsels, corn syrup, shortening and water.
Stir until morsels melt and mixture is smooth.
Remove from heat but keep mixture over hot water.
Dip pretzels into mixture to coat evenly.
Place pretzels on wire rack.
Chill in refrigerator until coating sets.
Remove from refrigerator and let stand at room temperature until surface dries (about 1 hour).
Over hot (not boiling) water, combine Nestle Toll House semi-sweet chocolate morsels, corn syrup, shortening and water; stir until morsels melt and mixture is smooth.
Remove from heat but keep mixture over hot water.
Dip pretzels into chocolate mixture to coat evenly.
Place pretzels on wire racks set over waxed paper.
Chill in refrigerator until coating sets (about 10 minutes).
Remove from refrigerator and let stand at room temperature until surface dries, about 1 hour.
Makes 25 to 30 pretzels.
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.
Line cookie sheets with waxed paper.
Break chocolate in pieces into a small narrow saucepan.
Stir constantly over very low heat until melted.
Holding pretzels with tweezers or small tongs, dip one at a time into white chocolate.
Place pretzels on lined cookie sheets.
Refrigerate 30 minutes or until completely set.
Dip pretzels in melted chocolate.
Place on wax paper.
Let set until chocolate hardens.
To store, place in airtight container.