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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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âA rich chocolate coating accented with crushed peppermint makes these pretzels hard to resist,â says Karen Nemeth of Calgary, Alberta. âMy grandkids and I love making them together!â Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup confectioners' sugar |
1 egg |
1-1/2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon salt |
glaze: |
3 ounces semisweet chocolate, chopped |
3 tablespoons butter |
3 cups confectioners' sugar |
5 tablespoons water |
1/2 cup white baking chips |
Directions:
1. In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls. Roll each into a 7-in. rope. On greased baking sheets, form each rope into a pretzel shape, placing 2 in. apart.
3. Bake at 375° for 8-9 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.
4. For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and water until smooth. Dip pretzels in glaze; allow excess to drip off.
5. Place on waxed paper. Melt vanilla chips; drizzle over half of the pretzels. Let stand until completely set. Store in an airtight container. Yield: 4 dozen.
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