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Chocolate Pretzels

 Chocolate Pretzels
“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!“
48 ServingsPrep: 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

  • In a large bowl, cream the butter, shortening and confectioners'
  • sugar until light and fluffy. Beat in egg and vanilla. Combine the
  • 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 at 375° for 8-9 minutes or until firm. Cool for 1 minute

2 of 2

Chocolate Pretzels (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 118 calories, 6 g fat (3 g saturated fat), 12 mg cholesterol, 79 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.