Posted by Karen on October 21, 2000 at 16:41:16:
In Reply to: Chocolate Carmel Dipped Pretzel Rods posted by Nancy on October 21, 2000 at 15:44:51:
Chocolate Dipped Pretzels
1 bag of pretzels - logs work well for this
2 bags of chocolate chips
1 teaspoon of butter
Colored non-pareils, sprinkles, coconut, or chopped nuts
Double boiler to melt the chocolate or microwave safe bowl
Kitchen tongs and spoon
Waxed paper
2 cookie sheets
Clear a space on the table or at the kitchen counter to work. This can be
messy, but it's a lot of fun. Set out the pretzels on a plate, along with plates of
non-pareils, sprinkles, coconut, or chopped nuts to roll the pretzels in (or spoon
over the dipped pretzels).
1. Melt one bag of chocolate at a time, along
with one teaspoon of butter. Melting in the
microwave is safest when working with your
kids. Melt chocolate in a microwave safe bowl
for one minute and stir. If more heating is
necessary, microwave 15 seconds at a time,
stirring until smooth. If using the top of a double
boiler on the stove, Mom should melt chocolate
gradually. Bring the heated chocolate to work table, placing far from the reach of
children to prevent burns. Chocolate can be gently reheated, if it gets too hard
to easily dip.
2. Using tongs or a spoon, quickly dip pretzels in chocolate or hold with tongs
and spoon on chocolate, allowing the excess to run off. Place dipped pretzels
on waxed paper lined cookie sheets.
3. Using a spoon, sprinkle the chosen topping on the dipped pretzel and allow
to harden. You may need to refrigerate for a while to help this along.
4. Once hardened, remove from sheets and store in a cool location, with waxed
paper between layers.
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Chocolate-Dipped Pretzels
Yields about 2 dozen pretzels
2 cups (12 ounces) white semisweet or milk chocolate chips
1 package (10 ounces) pretzel rods
Assorted chopped nuts, sprinkles, or crushed candies (see Note)
Line baking sheets with waxed paper. Melt the chocolate chips in a small
saucepan over low heat, stirring frequently (do not overheat). Holding the top of a
pretzel rod, spoon and spread the melted chocolate over the bottom two-thirds of
the pretzel, allowing any excess chocolate to drip off the pretzel back into the pan.
Sprinkle the chocolate with the nuts, sprinkles, or crushed candies. Place on the
baking sheet and repeat with the remaining pretzels. Chill for 10 minutes, or until
the chocolate is set. Store at room temperature in an airtight container.
Note: Use toppings like chopped pecans, walnuts, or almonds; sprinkles; or
crushed mini M&M candies or other favorites.