ork or dipping spoon, place pretzels into completely melted chocolate. Roll
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.
Combine over hot (not boiling) water the chips and vegetable shortening.
Stir until chips mixture is smooth.
Remove from heat, but keep chocolate over hot water.
Dip pretzels into mixture and coat evenly.
Shake off any excess.
Place pretzels on wax paper-lined cookie sheets.
Chill in refrigerator until coating sets (about 15 minutes).
Gently loosen from wax paper.
Serve immediately or store in refrigerator until ready to serve.
Melt almond bark. Dip pretzels one at a time. Lay on wax paper to cool.
Dip pretzels in melted chocolate.
Place on wax paper.
Let set until chocolate hardens.
To store, place in airtight container.
Melt almond bark using package directions.
Dip pretzels into almond bark. Place on wax paper.
Let stand until firm.
Melt chocolate.
Dip pretzels and lay on waxed paper at room temperature.
Enjoy!
May also use strawberry or whatever you like.
br>Dip chips and/or pretzels into melted morsels, tilting bowl
Insert long wooden picks into fruit to be dipped.
Dip fruits, nuts or pretzels into chocolate, covering at least half; let excess chocolate drip off.
Let stand or refrigerate on wax paper lined tray until chocolate is firm, about 30 minutes.
Store in refrigerator up to 2 days.
Insert long wooden picks into fruit to be dipped.
Dip fruit, nuts or pretzels into chocolate, covering at least half.
Let excess chocolate drip off.
Sprinkle with colored sprinkles, if desired.
Melt chocolate over hot water in a double boiler.
Dip pretzels until fully covered.
Let excess chocolate drip back into pot.
Cool on waxed paper.
Store in refrigerator or freezer. Makes about 40.
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!).
ou roll out 2-3 pretzels, dip them, then put them
Melt you Chocolate chips in the microwave or chocolate melter for as long as it takes to make the chocolate smooth and easy to use.
Then using a fork put the pretzel on the fork and dip has much as you feel necessary. (If your using a stick like pretzel you can just hold it and dip if you like).
Before chocolate cools sprinkle on your sprinkles,coconut,crushed peacons,etc.
Put in fridge for about 10mins to harden.
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.
Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
Melt bark in microwave and dip crackers, cookies and pretzels. Lay on waxed paper or cookie racks to harden.
Preheat oven to 325\u00b0F Line two large baking sheets with foil.
Combine all ingredients except pretzels in a small saucepan; heat over medium heat just until melted, stirring to combine.
Combine mustard mixture and pretzels in a very large bowl, working in batches if necessary. Toss to coat evenly. Transfer pretzels to prepared baking sheets; arrange in an even layer.
Bake until golden, about 30 minutes, tossing occasionally. Cool completely and serve. Store in sealed jars or bags.
o 200 degrees.
Place pretzels in a large roasting pan