Chocolate Coconut Pretzels Food

CHOCOLATE PRETZEL CLUSTERS

Steps:

• Melt 12 ounces finely chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with 3 cups lightly crushed mini pretzel twists and 1 cup rice cereal squares (such as Chex). With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.

CHOCOLATE PRETZELS

Steps:

• Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
• Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!

COCONUT PRETZEL CRUNCH BARS

Steps:

• Heat oven to 350. Grease a 13x9 pan.
• In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.
• In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
• Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.

CHOCOLATE AND PEANUT PRETZEL NUGGETS

Steps:

• Combine the pretzel nuggets and chocolate syrup in a bowl and toss until the pretzels are fully coated. Stir in the chopped peanuts to coat. Transfer to a serving bowl.

LOADED-UP PRETZEL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CHOCOLATE-COCONUT PRETZELS

Steps:

• Spread 1/4 cup softened Nutella across the middle of the dough; fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg. Sprinkle with a mixture of 1/3 cup sugar, 1/2 teaspoon each ancho chile powder and cinnamon, and 1/4 teaspoon each cloves and cayenne (you'll have extra spice mix); bake.