My Classic Chocolate Covered Pretzels Food

CHOCOLATE COVERED PRETZELS

Steps:

• Melt each of the chocolates along with 1 Tablespoon of shortening in a microwave safe bowl (for the twists) or tall glass (for the rods), microwaving and stirring in 30 second intervals until smooth.
• Place a pretzel in the bowl of melted chocolate, flipping it over to coat both sides.
• Tap the fork on the side of the bowl to encourage any excess chocolate to drip off.
• If there is chocolate in the holes, use another skewer or toothpick to poke through the hole.
• Slip the pretzel off of the fork (or chopstick) and onto a parchment lined baking sheet.
• Sprinkle with toppings immediately or allow to dry before decorating with additional chocolate.
• Dip the end of the rod into the jar of chocolate and spin, then gently scrape it off the side to get rid of excess chocolate.
• Place on a parchment lined baking sheet and sprinkle or allow to dry before adding any additional chocolate.
• If you'd like to make smaller rods, simply break them in half and dip the broken end in the chocolate.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS

Steps:

• Put chocolate in small bowl.
• Microwave for 35 seconds.
• The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
• Lay out a piece of foil.
• Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
• Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).

CHOCOLATE COVERED PRETZELS

Steps:

• Melt chocolate and shortening or wax over a double boiler or in the microwave.
• Stir until smooth and combined.
• Remove from heat, leaving mixture over hot water if using a double boiler.
• If using microwave you may need to reheat if mixture gets too thick for dipping.
• Dip each pretzel in chocolate, allowing excess to drip off.
• Place on wax paper lined cookie sheets and chill until firm.

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.