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| CHOCOLATE PRETZELS | |
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2 tsp. vegetable shortening 1 (6 oz.) pkg. semi-sweet chocolate chips (about 1 c.) 30 lg. pretzel twists, preferably unsalted, from 10 oz. pkg. Assorted multi colored nonpariels or other decorations of choice In small heavy saucepan over very low heat, stir 2 teaspoons shortening and chocolate chips until melted and smooth. Remove from heat; set aside. Place 2 or more wire racks on cookie sheets. Using fork, carefully dip pretzels, one at a time, into melted chocolate to coat completely. Place pretzels as they are dipped on wire rack; which all are coated, sprinkle evenly with multicolored nonpareils. Refrigerate at least 30 minutes until chocolate is set. Store in airtight containers in refrigerator up to 1 week. | |
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recipe reviews #5520
carol thompson says:
I am having trouble with melting chocolate, double boiler or not - by the time the squares melt there is not enough time to dip my fruit etc. before it dries and burns - how can I get the chocolate to stay liquid enough to dip long enough to dip a lot of items, or even have as a dipping fondue for a dessert?
#159127
Carolyn (New Mexico) says:
Try cooking the chocolate low heat and if you see it start getting thicker than its suppose to remove from the heat. It only has to melt then you can remove it and dip, and if then it hardens put in back under low flame again.
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