Tuesday, November 27, 2012

Chocolate-Covered Pretzels

8 ounces semisweet chocolate
2 teaspoons vegetable shortening
17 large pretzels (can use regular size pretzels)


Cover a baking sheet with waxed paper. In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.

Using tongs dip each pretzel in chocolate allowing excess to drip off. Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly). If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick. Place the coated pretzels in the refrigerator to harden.

Serving Size 1 large pretzel
WW PointsPlus 4

These are a favorite in our house.  You can't get much better than a combo of salt and sugar.  Sometimes we only dip half the pretzel.  Find the original recipe here.


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