Reviewed: Mar. 23, 2013

Here is a variation..with just the chocolate..Melt the chocolate either in the microwave or doubleboiler..if you overcook it will clump...add a few drops of peppermint oil (not extract) and dip and coat Ritz crackers.. I use a fork to lift out of bowl..scrape bottom of fork and give it a shake...put on wax paper to harden..coila..you have a perfect copy of Mint Chocolate Girl Scout wafers....

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Reviewer:

Margaret

Reviewed: Mar. 1, 2013

The EASIEST way to make these pretzels is to go to A.C.Moore or Michaels craft store & buy wafers in bags[milk chocolate, dark chocolate, white chocolate, white mint & colored wafers].Using DEFROST in microwave each bag 3 mins.STIR well... defrost again 3 mins. again stir till smooth. Do not let it burn! Dip pretzels & lay on parchment paper [taped to whole kitchen table]. Then melt white or colored wafers & swish on all tops of chocolate covered pretzels after they harden.[If using chopped nuts, perils etc. shake on pretzels BEFORE they harden].Let pretzels harden & set completely before storing. To store I layer them in large shoe boxes & place in a cool place. Do not freeze! Easy clean-up too!

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Reviewer:

Welde edgmont, pa

Reviewed: Jan. 14, 2013

Great recipe. As one commenter said, the cream wasn't necessary. I used one bag of chocolate chips, heat over a double boiler, and was able to dip 2 bags of pretzels. Then topped them with sprinkles. They were a hit this Christmas!

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Reviewer:

Neppers

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 25, 2012

Great for making for gifts at the holidays

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Reviewer:

Tracey

Reviewed: Dec. 20, 2012

I tried this recipe because I wanted to make chocolate covered pretzels for a gift and one of my recipients is allergic to nuts so almond bark was not an option. I didn't use semi-sweet chocolate chips so this could be the problem I had. I tried both white chocolate & milk chocolate chips and both of them I ended up adding a lot more heavy whipping cream than this recipe called for. I continued adding a little bit at a time until I could get the right consistency for dipping and the chocolate came together instead of being oily and broken looking. For the milk chocolate chips I finally ended up getting out my hand mixer to get it to come together properly. Even then after dipping a handful of pretzels I remixed to keep the consistency right.

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Reviewer:

emeraldice

Reviewed: Dec. 10, 2012

If your chocolate turns lumpy, its because the chocolate you are using is of poor quality and has a low cacao butter content(candy bar chocolates, regular chocolate chips). Believe me, i've tried making ganaches and chocolate products with these before.. Use dark chocolate or good quality dark chocolate. I always use Lindt Excellence 70% cacao dark chocolate; it suits my taste perfectly. You can also use 65% cacao, and maybe try 50%? Also, if you can't find heavy cream, it is also called whipping cream in other places. Any cream product with a 30-35% fat content. You can also use double cream, which has an even higher fat content.

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Reviewer:

laurahh

Reviewed: Sep. 9, 2012

worked well. kids loved it!

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Reviewer:

ekaiser74

Reviewed: Aug. 2, 2012

I used the chocolate bark because I thought it had the cream in it already. They turned out great!

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Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Dec. 31, 2011

I had the same lumping and not sticking problems as a lot of people. I think the amount of liquid is off. I ended adding a lot more cream, and finally got something sort of reasonable, but still really thick. I ended up just 'scooping' the chocolate onto one side of the pretzels. Still searching for a great recipe for my favorite treat!

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