Making Chocolate Covered Pretzels
 

I haven't made these for years but I'm going to do them this year. Does anyone know how to thin down the chocolate when it starts getting thick? I know after it sits awhile it turns thick but I don't remember what to do with it.

You can use a little cooking oil, a little goes a long way.

I use 1tbsp Crisco shortening for every cup of chocolate morsels (that would be 2 tbsp per 12 oz bag). Microwave for 30 seconds, stir, then at 15 second intervals, stirring between until melted. Stick back in the microwave for 10 seconds when the chocolate starts to thicken up. I make chocolate covered pretzels every year out of the small Christmas shaped pretzels & they are my son's favorite! I just made buckeyes last night & always dip them using this method.

I haven't added anything to the chocolate ... I just melt some chipits and dip away. What I like best is to only dip 1/2 the pretzel, and the other 1/2 is left plain! I think the best thing is to not melt a lot at a time

The other option ... melt in a double boiler, and keep the pot on low as you do your dipping.

Set each pretzel on a waxed paper.

Love the combo of the crunch, salt and chocolate!

I always use a double boiler to melt my chocolate for dipping, works great and keeps the chocolate warm. I plan to dip some Ritz crackers this year. I bought a box last year right after Christmas and they were so light and yummy. Haven't seem them for sale anywhere this year so will try to make my own.

Another one to try ... chocolate dipped dried apricots. Again, I like dipping 1/2 only!

And while at it, how about chocolate dipped maraschinos with the stem on?


For those that have one, what about using a fondue pot to melt and keep warm as you work?

try ritz crackers with peanut butter in the middle dipped in chocolate and white chocolate,

I use the Ghirardelli chocolate made especially for dipping. I tried using the morsels and it would get too thick. I also don't melt a bunch at one time. I buy by mine at Sams.

Try dipping fresh cranberries in white chocolate. They are delicious, the sour and the sweet.

I still have a warming tray from the late sixties. It works fine for melting my chocolate wafers or almond bark. I haven't had a problem with the chocolate or bark thickening. But I've been told that adding a little cooking oil or parrafin chips made especially for coating will thin the chocolate. When using a double boiler, be cautious of not getting a splash of water droplets into the chocolate. That will seize it up immediately.

When I'm done dipping, I drop in rice cereal or cheerios into the leftover melted chocolate, mix it up well, and drop it my spoonfuls on waxed paper. The kids love the little chocolate bites.

I bet nuts or raisins would be good too!