Chocolate Ice Cream Bites With Pretzel Crust Food

CHOCOLATE PRETZEL CRUST PIE RECIPE BY TASTY

Steps:

• Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
• Bake for 10 minutes or until golden. Let cool to room temperature.
• Whisk cornstarch, sugar, and salt in a medium saucepan.
• Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
• Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
• Mix until ingredients are incorporated into a smooth pudding texture.
• Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
• Let the pie chill in the fridge uncovered for at least 4 hours.
• Enjoy!

CHOCOLATE ICE CREAM BITES WITH PRETZEL CRUST.

Steps:

• This is so easy! Just crush your pretzels into crumbs (I used the bottom of a heavy glass). Melt your butter/buttery spread in a bowl in the microwave and stir in the pretzel crumbs, sugar and salt.
• Line a mini-muffin tin with paper liners and put some of the crust mixture in each liner. Smush it down with the back of a spoon.
• Put a tablespoon of chocolate ice cream in each cup and take a spatula and smooth out the top.
• Press a pretzel or a few chocolate chips into each ice cream bite. Cover the muffin tin with wax paper and freeze until firm, about an hour or so.

ICE CREAM PRETZEL CAKE

Steps:

• Place crushed pretzels in a small bowl; cut in butter until crumbly.
• Press onto the bottom of a greased 9-in. springform pan.
• Cover and freeze for at least 30 minutes.
• Spread fudge topping over crust; cover and freeze.
• Set aside 16 chocolate-covered pretzels for garnish.
• Place remaining pretzels in a food processor; cover and process until crumbly.
• Transfer to a large bowl; stir in ice cream.
• Spread over fudge topping.
• Drizzle with caramel topping.
• Garnish with reserved pretzels.
• Cover and freeze for at least 8 hours or overnight.

CHOCOLATE PIE WITH PRETZEL CRUST

Steps:

• Mix the crust ingredients together.
• Press half of the mixture into a 9-inch pie plate.
• Bake at 350°F for 8 minutes.
• For the filling, combine the sugar, cornstarch, milk and cornstarch in the top of a double boiler.
• Cook over boiling water until the mixture has thickened, stirring constantly.
• Cover and cook for 15 minutes.
• Stir a bit of the hot chocolate mixture into the egg yolks in order to temper (raise the temperature of) the eggs and keep them from scrambling.
• Add the tempered yolks to the chocolate mixture, stirring constantly and thoroughly.
• Cool the mixture.
• Add the vanilla extract to the chocolate and mix thoroughly.
• Pour the chocolate filling into the pretzel crust.
• Top with the remaining pretzel mixture.
• Chill before serving.