Chocolate Pretzels Recipe
Chocolate Pretzels Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“A rich chocolate coating accented with crushed peppermint makes these pretzels hard to resist,“ says Karen Nemeth of Calgary, Alberta. “My grandkids and I love making them together!“
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 3 tablespoons butter
  • 3 cups confectioners' sugar
  • 5 tablespoons water
  • 1/2 cup white baking chips

Directions

Preheat oven to 375°. In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Roll each into a 7-in. rope. On greased baking sheets, form each rope into a pretzel shape, placing 2 in. apart.
Bake 8-9 minutes or until firm. Cool1 minute before removing to wire racks to cool completely.
For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and water until smooth. Dip pretzels in glaze; allow excess to drip off.
Place on waxed paper. Melt vanilla chips; drizzle over half of the pretzels. Let stand until completely set. Store in an airtight container. Yield: 4 dozen.
Originally published as Chocolate Pretzels in Taste of Home December/January 2006, p18

Nutritional Facts

1 each: 118 calories, 6g fat (3g saturated fat), 12mg cholesterol, 79mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 3 tablespoons butter
  • 3 cups confectioners' sugar
  • 5 tablespoons water
  • 1/2 cup white baking chips
  1. Preheat oven to 375°. In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and salt; gradually add to creamed mixture and mix well.
  2. Shape into 1-in. balls. Roll each into a 7-in. rope. On greased baking sheets, form each rope into a pretzel shape, placing 2 in. apart.
  3. Bake 8-9 minutes or until firm. Cool1 minute before removing to wire racks to cool completely.
  4. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and water until smooth. Dip pretzels in glaze; allow excess to drip off.
  5. Place on waxed paper. Melt vanilla chips; drizzle over half of the pretzels. Let stand until completely set. Store in an airtight container. Yield: 4 dozen.
Originally published as Chocolate Pretzels in Taste of Home December/January 2006, p18

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