directions 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 …
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Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. …
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18 pretzel rods (from a 10-ounce bag) Directions Step 1 Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a …
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Make sure the chocolate is not fully melted. Start stirring and it should melt completely. Be careful not to overheat or burn. Dip your pretzels in the chocolate using a fork to pull out and drip any excess. Place on a cookie sheet with wax paper. Add toppings to the wet pretzel. Let dry for about 30 minutes.
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If dipping pretzel rods, hold a rod by one end and dip it into the chocolate, leaving 1 to 2 inches uncovered. If you are dipping pretzel twists, …
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Remove saucepan from heat. Hold one pretzel at a time over the melted chocolate and spoon chocolate over pretzel, coating all except 2 inches at one end; use the back of the spoon to …
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Instructions. Lay out a sheet of waxed paper or parchment paper on your work surface. Put the chocolate into a 2 cup pyrex measuring cup or other wide but small …
Microwave in 30 second increments or until chocolate is melted. Stir until smooth. If you're dipping pretzel rods, pour the chocolate into a tall glass and dip each rod halfway …
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directions. 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 …
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Dip in caramel (optional). Melt the caramels until smooth, then dip pretzels in the caramel about 2/3 the way. Dip in chocolate. Melt the chocolate wafers in a double broiler. Or melt in the microwave for 1 minute at 50% …
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. 2 …
Instructions. Melt the chocolate in a microwave safe bowl. Heat for 30 seconds at a time, stirring between each time. 2 Cups semisweet melting wafers. Continue heating for 30 seconds at a time until completely melted. Spread chocolate on ⅔ of each pretzel rod. 24 whole pretzel rods. Sprinkle with colored sprinkles.
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Servings: 18pretzels Calories: 70kcal Author: Bailey Ingredients 3 eggs 1 1/2 cups almond flour 1/2 teaspoon salt 1 Tablespoon butter (or coconut oil for dairy-free) melted 1-3 Tablespoon coconut flour 1 teaspoon water 3 …
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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. …
Instructions. Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. In a small bowl, whisk together almond flour and baking powder. Set …
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Melt white chocolate in the top of a double boiler, stirring constantly. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper. Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden.