Line 2 large cookie sheets with aluminum foil.
Over hot (not boiling) water, melt white coating, stirring frequently until smooth.
Remove from heat.
While holding pretzel rod over saucepan, spoon melted white coating over pretzel within 1 inch of the top.
Shake off excess.
Sprinkle with nonpareils, colored sugars or sprinkles; place on prepared cookie sheets.
Repeat with remaining pretzel rods.
(If coating becomes too thick, place over hot water or low heat.)
Refrigerate to set coating.
Put the chocolate chips in the top of a double boiler.
Put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan.
When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the sprinkles about 2\" down the chocolate, and lay on waxed paper.
Let the chocolate harden a good 1/2 hour.
I wrapped mine individually in green saran wrap for the holidays, to keep them fresh.
arm water.
Dip each pretzel rod about 2/3 of
econds, until melted.
Dip pretzel twists into melted candy coating
In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, then roll in chopped peanuts. Place on wax paper until set.
ood color.
Dip your pretzel rods into the chocolate, one chocolate
Spread 3/4 of the pretzel rods and other pretzels with peanut butter, leaving enough uncovered to hold it.
Roll each prezel in, or cover each pretzel with the toppings listed above or of your choice.
Refrigerate for 30 minutes or eat right away.
In a microwave-safe cup, microwave white chocolate on Medium for 2 minutes; stir.
Let stand about 1 minute, then stir again until smooth.
Place wire rack over sheet of waxed paper, one end of each pretzel into chocolate.
Immediately sprinkle decorations onto dipped ends of pretzels.
Let dry on wire rack until chocolate is set.
Melt chocolate chips in microwave or on stove in double boiler. Dip pretzel rods one by one, half into chocolate chip mixture and then roll in sugars or cereal mixture.
Line baking sheet with wax paper. Place each candy on separate sheets of wax paper.
Dip pretzel rods halfway into chocolate; shake off excess. Roll rods in candies (one candy type per pretzel rod); place on prepared baking sheet.
Place in refrigerator for about 30 minutes to harden. Once hardened, remove from baking sheets and store, covered, in cool place with wax paper between layers.
Cut caramel apple wraps into strips that will wrap around the pretzel rods.
Melt almond bark according to directions in a flat bottom dish (8x8 works well).
Roll pretzel in chocolate until completely covered.
Place on wax paper to cool. Sprinkle with colored sprinkles or drizzle with colored chocolate if desired. It helps to wrap all the pretzels in caramel before you melt the chocolate.
A recipe that is not shared with others
melt butter.
in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,.
Add 1 cup of the peanut butter.
Stir until well combined.
press the mixture evenly into a 9x13 inch baking dish.
Combine the chocolate chips with the remaining 1/4 cup of peanut butter.
in a micro wave safe bowl.
microwave for 30 second intervals (two should be enough).
mix to blend.
spread over peanut butter-pretzel layer.
refridgerate for at least 1 hour before cutting into squares.
Crush cereal between two sheets of wax paper with rolling pin. Mix crushed cereal and mini chocolate chips together, then spread this mixture onto a serving tray.
With a butter knife, spread a coat of peanut butter on approximately half of the pretzel rod. Then roll the coated part of rod in cereal and chip mixture. Repeat for all pretzel rods.
Great snack for 6 to 8 kids.
br>Remove from heat; dip pretzel rods into chocolate to coat about
Stir peanut butter and chocolate-hazelnut spread together in a bowl; transfer dip to a serving bowl. Sprinkle crushed cereal squares over dip. Dip pretzel rods into dip to make 'broomsticks'.
o 3 minutes.
Dip pretzel rods in melted chocolate and press
coops, bell pepper strips, and pretzel rods.
Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
Transfer to a bowl and serve with pretzel rods and/or chips for dipping.
Place chocolate in microwave-safe bowl; heat until melted. Dip each pretzel rod about halfway into chocolate.
Sprinkle with candy stars.
Place on waxed paper.
Yield: 2 dozen.