Best 8 Chocolate Dipped Pretzel Wreath Recipes

CHOCOLATE-DIPPED PRETZELS

Steps:

• Line a rimmed baking sheet with waxed paper; set aside. Break semisweet chocolate into small pieces; place in a microwave-safe dish. Microwave on high in 30-second increments, stirring after each, until chocolate is just melted, about 1 minute. Remove; stir until smooth.
• One at a time, roll one end of pretzel rods into melted chocolate, and, using a spoon, coat each 3/4 of the way up.
• Place pretzels on prepared baking sheet. Refrigerate until set, about 15 minutes.

WHITE CHOCOLATE COVERED PRETZELS

Steps:

• Melt white chocolate in the top of a double boiler, stirring constantly.
• Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
• Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

CHOCOLATE COVERED PRETZELS

Steps:

• Melt chocolate and cream in double boiler over low heat, stirring constantly.
• Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

GOURMET CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
• If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
• Dip each pretzel rod about 2/3 of the way up in chocolate.
• Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
• Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
• Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
• Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
• Lay back on wax paper to set completely.
• These look great displayed in, or given in, a unique glass or mug.

CHOCOLATE-DIPPED PRETZELS

Steps:

• Prepare a baking sheet by lining it with waxed paper or parchment paper .
• Place the pretzels in the refrigerator for about 15 minutes to set the chocolate. They will keep for up to two weeks in an airtight container.

CHOCOLATE-DIPPED PRETZEL WREATH

Steps:

• In a microwave, melt white baking chips; stir until smooth. Dip pretzels in chocolate, allowing excess to drip off. Add sprinkles; place on waxed paper until set. Arrange pretzels in a circle on a decorative serving plate.

CHOCOLATE-DIPPED FRUIT WREATH

Steps:

• Line a cookie sheet with wax paper.
• Wash and dry fruit. Slice star fruit.
• Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat.
• Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes.
• Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow.
• Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.

CHOCOLATE-DIPPED PRETZEL RODS

Steps:

• Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute., Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set. , In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels., Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.