CHOCOLATE COVERED PRETZELS: Chocolate Covered Pretzel Day

Today is National Chocolate Covered Pretzel Day! Salted pretzels go so well with chocolate, and this easy recipe can be dressed up with the addition of sprinkles or other decorations! You can use regular twisted pretzels or pretzel sticks. 

CHOCOLATE COVERED PRETZELS

Ingredients

2 (10 ounce) packages pretzels  (or pretzel sticks)

1 tablespoon heavy whipping cream 

2 cups semisweet chocolate chips (or chopped chocolate) 

Sprinkles, peanut butter chips, or whatever you'd like

Directions

Melt chocolate and cream in double boiler over low heat, stirring constantly. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper. Sprinkle with sprinkles or other decorations. Let cool and harden.

Save this recipe and make for seasonal holidays with the appropriate colored decorations.

 How easy is this?

CHOCOLATE PIE with PRETZEL CRUST: National Pretzel Day!

Today is National Pretzel Day. You can celebrate in so many ways. Dip pretzels or pretzel sticks in chocolate, or you can make this Chocolate Pie with Pretzel Crust! No time to make the chocolate filling from scratch? Use a Pudding Box Mix.

CHOCOLATE PIE WITH PRETZEL CRUST

Pretzel Crust

Ingredients
12+ ounces pretzels, crushed
3 Tbsp light brown sugar
1/3 cup unsalted butter, melted

Directions
Whirl pretzels in blender, so they're very fine. Add sugar and butter. Mix. Press half of mixture into 9-inch pie plate. Bake at 350 for 8 minutes. Cool.

Pour in chocolate filling. Top with remaining pretzel mixture. Chill.

Chocolate Pie Filling

Ingredients
1/2 cup sugar
4 Tbsp cornstarch
2 1⁄2 cups milk
3 ounces dark chocolate (70-75% cacoa), chopped
3 egg yolks, slightly beaten
1 tsp pure vanilla extract

Directions
Combine sugar, cornstarch, milk, and chocolate in top of double boiler. Cook over boiling water until mixture thickens, stirring constantly. Cover and cook for 15 minutes. Stir a bit of hot chocolate mixture into egg yolks in order to temper eggs and keep them from curdling. Add tempered yolks to chocolate mixture, stirring constantly and thoroughly. Cool mixture. Add vanilla extract to chocolate and mix thoroughly. Pour chocolate filling into cooled pretzel crust. Top with remaining pretzel mixture. Chill before serving.