Reviewed: Aug. 8, 2009

I made this with baking chocolate and skipped the cream. If you use chocolate chips - you will need some cream or margarine or butter when melting because chocolate chips have an additive agent to them that helps keep it shape when exposed to heat as opposed to baking chocolate or chocolate bark. the kids loved these!!!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 16, 2009

I was melting the chocolate chips before I added the cream. The chocolate was melting nicely (should maybe have stopped there?), and then I added the cream and heated that. Once I started to stir, it hardened up. Save your chocolate chips and find a different recipe!

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DenaB

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

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Reviewed: Jan. 5, 2009

Chocolate would not get to a good consistncy and did not want to stick to pretzel. Will not try this recipe again. I am going to try chocolate bark like all the other reviewers have suggested. Don't waste your time or your chocolate!

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Cody

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Reviewed: Dec. 22, 2008

My mom, sister and I tried to use this recipe. Twice. The second time we melted the chocolate by itself first and it looked fine. So we firgured we just had the heat up too high. So we added the cream and it instantly hardened up into a ball. I highly recommend not using this recipe.

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Ariel

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Reviewed: Dec. 21, 2008

I have not tried this with cream. I will have to do that. I would rather not use shortening. Using chocolate chips by themselves makes the chocolate thick as chips have an ingredient in them that helps them keep their shape. I am guessing both the cream or the shortening method makes for a chocolate coating that is less solid at room temperature. That is why I'm not eager to try that. Also, most ppl balk at animal fat/lard but I find solid vegetable shorting more against nature than animal fat. I would never ever use bark or candy coating. Disgusting stuff that does not taste like chocolate. I would never want to make that artificially flavored stuff for anyone. It is also why I never eat someone else's chocolate covered "fill in the blank". I don't trust them to use real chocolate.

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SNOOPY498

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Reviewed: Dec. 18, 2008

I didn't really use this recipe. I read the review about the chocolate bark and used that. It worked wonderfully. The pretzel rods turned out beautiful! I did the same thing she talked about using...the double boiler and spread it on the pretzel and then on wax paper. After they hardened I dipped them again and then put on sprinkles! When I was done I put them in a cleaned out peanut butter jar, covered them with saran wrap and tied it with a bow! What a beautiful gift!

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camilita329

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Reviewed: Dec. 8, 2008

How can you mess up chocolate covered pretzels? My two recommendations would be 1) you don't really need the heavy cream. 2) try milk chocolate instead of semi-sweet, it tastes so much better. DO NOT use the cream, both times I tried this the chocolate seized and I used expensive chocolate those times. Chocolate chips or Bakers chocolate is all you need.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 17, 2008

This didn't work for me - never thinned out enough and started to ball - I used shortning. I need to find a microwave recipe I used a year ago - it was perfect. for now, the choc's in a ball on the counter waiting for a new recipe.

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Phillyfam

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Reviewed: Dec. 27, 2007

I first melted the chocolate on it's own and slowly added the whipping cream. The chocolate had a great consistency until I put in the cream and then it turned into a hard lump. It wouldn't even stick to my finger, let alone a pretzel. I added A LOT of butter and finally was able to get it to a dipping consistancy, bu tit still had lumps. Skip the whipping cream and just use butter or shortening. Also, if you are like me and read the reviews after trying the recipe and have your own chocolate lump, I crushed up some pretzels and peanuts and squished them into little chocolate lumps. The result did not look pretty but they tasted just as good as my end product. I also tried this recipe with white chocolate and ended up with a mess. I couldn't save that one.

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Toboe

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Reviewed: Dec. 22, 2007

Followed Norma Jean on this & mixed milk choco chips & white choco chips along with a tiny bit of vegetable oil in a double boiler. Was very easy & kids loved it.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

the whipping cream made the chocolate hard to work with. Didn't like the recipe sorry.

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rmpowers

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2007

I like this treat...but this recipe seems a little too complicated. Have any of you ever tried Candiquik? It comes in chocoalte and vanilla and it is SO easy to use. Pop it in your microwave for a minute, stir, and use to cover pretzels, fruit, make barks, etc. Love it!

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HawkGrl

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Reviewed: Apr. 29, 2007

this is a horrible recipe. as soon as the whipping cream hit the chocolate, the chocolate seized. the one reviewer was right when she said you could brick your house. i wasted 4 cups of chocolate on this. i tried it twice.

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carold

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Reviewed: Feb. 5, 2007

I have not made this recipe BUT i do make chocolate covered pretzels - the trick is to use CHOCOLATE BARK COATING. It adheres to the pretzels VERY well (better than chips and cream). I melt the chocolate bark over a double boiler so it doesn't burn and then dip the pretzel rod or round in the chocolate, lay them all on wax paper and put in freezer. Then after hard, I redip again, roll in crushed candy (peanuts, sprinkles, M&Ms, rieces peanuts, or drizzle melted white chocolate) and freeze until hard again. DELICIOUS and beautiful.

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marieted

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Reviewed: Jan. 1, 2007

Had the same problems with the chocolate not thin enough. After I stored them in a tin canister the pretzles became soft and moist.

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stephie

Cooking Level: Expert

Living In: Davenport, Iowa, USA

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Reviewed: Dec. 24, 2006

The whipping cream ruins the chocolate. Do not follow it unless you want hard chocolate!

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Amanda

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 16, 2006

This recipe is misleading. You should NOT use the whipping cream unless you want to brick your house!!!! I've tried it 3 TIMES and still it gets toooooo thick!! Please follow the recipe but omit the cream. I do not know what the writer was thinking when putting this recipe together???????????????????????/

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dcota8383

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Reviewed: Dec. 16, 2006

I ended up trading the whipping cream for white chocolate chips and it worked better for me. I melted semi-sweet chocolate squares and white chocolate chips in my double broiler. I dipped pretzel sticks instead of the traditional pretzels. Made 100s of these for cookie trays and it was a lot of work but got lots of compliments...

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Dec. 12, 2006

I followed the recipe for ingredients and it worked well. However, I melted the chocolate in a fondue pot and dipped pretzel rods broken in half. It was easy and fast.

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Amy

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Reviewed: Dec. 9, 2006

this is the most inaccurate recipe i've ever made. it takes much more than 1 T. of cream.

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big cooker

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