Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
Melt chocolate according to package instructions in a large bowl.
Drop pretzels into melted chocolate (about 2 handfuls at a time) and stir until pretzels are fully covered.
Place on wax paper or aluminum foil and allow to set.
Drop another 2 handfuls and do the same as above.
Continue until you've used all of the chocolate.
Dip pretzels into chocolate.
The chocolate clears holes best if fork is under the pretzel rather than going through the pretzel holes.
Melt chocolate and shortening in double boiler over hot water. Stir until smooth.
Using tongs, dip pretzels into chocolate, coating both sides.
Place on wax paper-lined tray.
Refrigerate 1 hour or until set.
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.
Combine and melt in double boiler over hot (not boiling) water all ingredients, except pretzels.
Remove from heat, but keep over hot water. Dip pretzels into chocolate mixture to coat thoroughly. Place on wire rack set over waxed paper.
Refrigerate for 10 minutes or until coating sets. Remove and let stand at room temperature for 1 hour or until surface dries.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Melt almond bark or chocolate in microwave on Defrost or 1/2 power or in a double boiler.
Dip pretzels by fork and place on wax paper.
May decorate with colored sugar, silver balls, etc. or drizzle on melted caramels, nuts, etc.
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.
Use a medium glass bowl.
Combine peanut butter and chocolate. Microwave on Medium for 2 minutes.
Stir well.
Microwave on High for 2 minutes; stir well.
Microwave on High for 1 1/2 minutes or until mixture is melted and smooth when stirred.
Place 5 to 6 pretzels at a time in melted mixture and carefully turn to coat entire pretzel.
Remove pretzel with fork, tapping edge of bowl to remove excess chocolate.
Place pretzel on waxed paper and refrigerate for 20 to 30 minutes.
In a microwave or heavy saucepan, melt chocolate chips and 3 t. oil until smooth.
Dip pretzels, shake off excess.
Place on waxed paper-lined baking sheet to set and then refrigerate for one hour.
Meanwhile melt the peanut butter chips and remaining oil.
Transfer to a small resealable bag.
Cut a small hole in the corner of bag, drizzle over 1/2 the pretzels and again refrigerate until hardened.
Store in a airtight container.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Slowly melt almond bark in an appropriate pan or follow directions on package.
Dip pretzels in white chocolate and lay on wax paper to firm.
When firm, you may put in a covered bowl or in a bag.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ould use store-bought chocolate syrup in this recipe, but the syrup
In a medium glass bowl, combine the peanut butter and white chocolate.
Microwave on Medium for 2 minutes.
Stir well. Microwave on High for 1 to 1 1/2 minutes or until the mixture is melted and smooth when stirred.
Heat white chocolate and parrafin until blended.
(Too much parrafin won't coat well, add little at a time.) Dip pretzels.
Place on wax paper to cool.
Put the round pretzels on a sprayed cookie sheet. Put one Hershey Kiss in the center of each pretzel. Place in a 275\u00b0 oven for 3 minutes. As soon as you take them out of the oven, put one M&M in the center of the soft Hershey Kiss. Press down enough that the Kiss attaches to the pretzel and let cool.