Chocolate-covered 3-ring pretzels

February 9, 2011

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Makes 4 dozen

If you melt only half the chocolate, then stir in the second half off the heat, you will mimic the action of tempering. Instructions here are for melting chocolate in a double boiler; you can also use a microwave or very low oven.

12 ounces bittersweet or semisweet chocolate, chopped
1 teaspoon light corn syrup
48 thin standard pretzels

1. In the top of a double boiler over simmering water, melt half the chocolate with the corn syrup.

2. Remove from the heat. Add the remaining chocolate, stirring until smooth.

3. Line a baking sheet with parchment paper.

4. Use chopsticks, a fork, or tongs to dip the pretzels into the chocolate. Shake off the excess and place on the parchment. Set in a cool place for 30 minutes or until firm.

Deborah P. Jacobs