Chocolate Covered Pretzels With Marshmallows Recipes

MARSHMALLOW CHOCOLATE COVERED PRETZELS

Steps:

• Use a knife to spread about 1 teaspoon of marshmallow fluff onto one pretzel. No need to coat the pretzel! Press another pretzel into the top of the fluff to make a sandwich. The marshmallow will be well spread out by this point. Place on a tray lined with wax paper. Repeat until all marshmallow fluff is used; you'll get about XX number of pretzels.
• Place pan in the freezer for 20 minutes.
• Place chocolate chips in a glass bowl along with 1/2 tsp coconut oil. (You can omit the oil if you're using melting chocolate discs.) Microwave on high for 1 minute 30 seconds. Let sit in the microwave for an additional 2 minutes. Stir gently, then return to the microwave for 15 seconds, if needed.
• Remove the pan from the freezer.
• Dip each pretzel sandwich into the bowl of chocolate, gently tapping the edge of the bowl to release excess chocolate. This process is so much easier when you use a dipping tool! Lay the covered pretzels down on a piece of wax paper. Top with sprinkles, if desired.
• Repeat the process until you have covered all your marshmallow pretzels, re-heating up the chocolate as necessary.
• Place white chocolate in a small baggie and microwave for 40 seconds. Let sit 2 minutes, then knead bag gently. If chocolate is still lumpy, return to the microwave for about 10 seconds. Snip the corner of the bag and drizzle chocolate over pretzels.
• Let cook to set. Store in an airtight container to save.

CHOCOLATE COVERED PRETZELS WITH MARSHMALLOWS

Steps:

• Spread out pretzels on 2 waxed paper covered cookie sheets.
• Sprinkle marshmallows over pretzels.
• In 2 cup measuring cup, microwave 1 cup dark choco wafers approximately 60 seconds, stirring after 30 seconds.
• Remove chocolate from microwave and quickly stir melted chocolate and drizzle over pretzels in trays.
• Reheat chocolate 10-12 seconds if it thickens from cooling down If you choose to add sprinkles, this is the time for it so they'll stick to the chocolate before it hardens.
• Cool at room temperature. Store at room temperature. Refrigeration not necessary at any point.
• The amounts above make 2 cookie sheets' worth.

CHOCOLATE-COVERED PRETZELS

Steps:

• Cover a baking sheet with waxed paper.
• In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
• Using tongs dip each pretzel in chocolate allowing excess to drip off.
• Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
• If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
• Place the coated pretzels in the refrigerator to harden.
• After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
• Drizzle the white chocolate in small strands over each pretzel.
• Return to waxed paper and refrigerate.

CHOCOLATE COVERED PRETZELS

Steps:

• 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.