Chocolate Peppermint Pretzels Food
PEPPERMINT PRETZEL DIPPERS
A friend made these treats and gave them away in pretty canning jars. The combination of sweet, salty and peppermint is just right. Try dipping them in white candy coating and rolling them in crushed candy canes for variety.-Michelle Krzmarzick, Redondo Beach, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Break each pretzel rod in half. Dip the broken end about halfway into melted chocolate; allow excess to drip off. Roll in crushed candies. Place on a waxed paper-lined baking sheet. Chill until set.
Nutrition Facts : Calories 75 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT PRETZELS
Make and share this Chocolate Peppermint Pretzels recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 2h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- To make the cookie: Mix powdered sugar, butter, shortening, egg and vanilla. Stir in flour, cocoa and salt. Knead level tablespoonful of dough with hands until right consistency for molding. Roll into pencil-like rope, about 9 inches long, on board. Twist into pretzel shape and place on ungreased cookie sheet. Repeat with remaining dough.
- Heat oven to 375 degrees. Bake until set, about 9 minutes. Let stand 1-2 minutes before removing from cookie sheet; cool.
- To make chocolate glaze:.
- Heat unsweetened chocolate and butter over low heat until melted; remove from heat. Beat in 2 cups powdered sugar and 3-4 tablespoons of water until smooth and of desired consistency.
- To finish: Dip the tops of the pretzel cookies in the Chocolate Glaze. Sprinkle with peppermint candy. Let dry before storing.
Nutrition Facts : Calories 104.2, Fat 5.4, SaturatedFat 2.5, Cholesterol 10.8, Sodium 67.5, Carbohydrate 13.3, Fiber 0.5, Sugar 7.4, Protein 1.1
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