CHOCOLATE DIPPED PRETZEL STICKS RECIPE RECIPES
CHOCOLATE-DIPPED PRETZEL RODS RECIPE: HOW TO MAKE IT
Kids of all ages enjoy making and eating these fun treats. The decorated pretzels are a pretty gift in a cellophane bag or a glass jar. —Kay Waters, Benld, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield about 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute., Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set. , In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels., Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.
Nutrition Facts : Calories 245 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 278mg sodium, CarbohydrateContent 34g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
CHOCOLATE DIPPED PRETZEL STICKS | MCCORMICK
Chocolate-dipped pretzels are a quick and easy treat that kids can help make. Recipe developed by Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality. Photo credit: Katie Goodman from Good Life Eats.
Provided by McCormick
Prep Time 15 minutes
Yield 36
Number Of Ingredients 7
Steps:
- For the Red Colored Sugar, place sugar in large resealable plastic bag. Add red food color. Seal bag. Knead sugar until the color is evenly distributed. Spread colored sugar on large rimmed baking sheet. Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container.
- For the Pretzel Sticks, melt chocolate as directed on package in 1-cup glass measuring cup. Dip each pretzel rod into melted chocolate, tilting glass so that half of the pretzel rod is covered in chocolate. Allow excess chocolate to drip off. Holding chocolate-dipped pretzel rod over a plate of Red Colored Sugar or crushed candies, spoon sugar or candies over pretzel while turning to coat evenly. Place pretzels on wax paper-lined tray.
- Refrigerate about 15 minutes or until chocolate is firm.
Nutrition Facts : Calories 90 Calories
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Homemade caramel, smooth almond bark and chopped nuts make these pretzel rods sinfully delicious. This treat is always a huge hit at holiday parties. People think you spent all day in the kitchen! —Mary Bown, Evanston, Wyoming
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 35 minutes
Category Desserts
Calories 132 calories per serving
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Total Time 02 hours 35 minutes
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- In a large heavy saucepan, combine sugar, corn syrup and butter; bring just to a boil over medium heat, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat; stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Keep warm. , Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel; allow excess to drip off. Place on well-buttered baking sheets; let stand until firm. (Rewarm caramel mixture and replenish as needed.), In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-dipped pretzels into the white coating; return to baking sheets. Melt milk chocolate coating; dip remaining pretzels; place on baking sheets., Drizzle white-dipped pretzels with milk chocolate coating; drizzle milk chocolate-dipped pretzels with white coating. If desired, sprinkle with walnuts. Store in airtight containers.
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LINDA'S CHOCOLATE DIPPED PRETZEL RODS RECIPE - FOOD.COM
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While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet.
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