Best Dark Chocolate Covered Apricot Pretzel Crisps Recipes

DARK CHOCOLATE COVERED PRETZELS

Steps:

• Line a baking sheet with parchment paper. Set aside.Place the chocolate in a heat proof bowl. Set the bowl over a pan of simmering water. Stir until the chocolate is completely melted. Allow to cool for 15 minutes. Pour the pretzels into the melted chocolate. Very gently toss the pretzels in the chocolate until they are completely coated. Using a fork, transfer the pretzels individually to the parchment lined baking sheet. Allow to cool at room temperature for 2 hours or in the refrigerator for 30-60 minutes, or until firm. Store in an airtight container.

DARK CHOCOLATE PRETZEL BARK

Steps:

• 1. Place the wafers into a microwavable bowl. Microwave for a minute, stir and microwave for another minute. Stir again and if the wafers are not completely melted, microwave again for 30 seconds. Don't overheat, or the chocolate will seize up and be unusable.
• 2. Stir in the broken pretzel pieces until all the pieces are completely covered with the chocolate.
• 3. Spread the mixture on an aluminum foil covered cookie sheet. Chill about 1/2 hour or until firm.
• 4. Break up the bark into smaller pieces. Store in an airtight container in a cool place.

SUPER SIMPLE CHOCOLATE COVERED PRETZELS

Steps:

• 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 seconds and all lumps will be smooth.
• Lay out a piece of foil.
• Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
• Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).

DARK CHOCOLATE-DIPPED PRETZELS

Steps:

• Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes.
• Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor

DARK CHOCOLATE COVERED APRICOT PRETZEL CRISPS®

Steps:

• Line a baking sheet with waxed paper. Arrange Snack Factory® Pretzel Crisps® on sheet.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each apricot in the dark chocolate, allowing excess to drip back into bowl. Place on top of Snack Factory® Pretzel Crisp®.
• Sprinkle lightly with toasted pecans. Allow chocolate to set before serving.

CHOCOLATE COVERED POTATO CHIPS

Steps:

• Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
• As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
• Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.