he confectioners sugar into the yogurt one cup at a time
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.
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 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.
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.
Combine the chocolate chips, honey/maple syrup, and peanut butter in a microwave safe dish. Microwave on high for one minute, remove and stir to mix. If the mixture is not fully combined, microwave for 30 seconds and stire again. Repeat until the ingredients are fully combined.
While microwaving lay the wax paper on a counter top. When the fudge is combined, coat the pretzels in it. Then lay them on the wax paper to cool.
Place crushed pretzels in a small bowl; cut
b>pretzels on 2 waxed paper covered cookie sheets.
Sprinkle marshmallows over pretzels
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.
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.
Put 1 cube of almond bark in small bowl.
Microwave for 1 1/2 minutes or until melted.
Stir until smooth.
Dip pretzels into almond bark until covered well.
Put on wax paper to harden.
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).
tick.
Place the coated pretzels in the refrigerator to harden
Melt bark.
Dip pretzels into it, then lay out on wax paper until they harden.
Using a 2-tined fork to spear the pretzels works well and can be done at one time.
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.
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 bark in small pan.
Remove from heat.
Dip pretzels and remove with a fork.
Place on wax paper to dry.
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.
n Shapes& Morsels and chocolate covered pretzels.
Store in airtight container.