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Home > Recipes > Chocolate-Dipped Pretzel "Bones"

Chocolate-Dipped Pretzel "Bones" Recipe

Chocolate-Dipped Pretzel ’’Bones’’
  • Beginner

Find Similar Recipes:

Candies x Beginner x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Premier White Chips x HEATH Toffee Bits x Halloween x Snacks x
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Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 20 to 22 (about 10-oz. pkg.) pretzel rods
  • 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips

Directions

1. Line cookie sheet with plastic wrap. Place toffee bits in shallow bowl; set aside.

2. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

3. Holding one end of a pretzel rod, spoon and spread melted chocolate chips over 2/3 of the pretzel. Allow excess chocolate to drip into bowl. Place on prepared cookie sheet. Repeat with remaining pretzels. Refrigerate 30 minutes or until chocolate is firm.

4. Line another cookie sheet with plastic wrap. Place white chips in small microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

5. Holding uncoated end of a chocolate-covered pretzel, spoon and spread melted white chips over chocolate to cover 1/2 length of pretzel. Allow excess white chips to drip into bowl. Roll in toffee bits to coat. Arrange on prepared cookie sheet. Repeat with remaining pretzels. Store at room temperature in airtight container or covered, in refrigerator. About 20 "bones".

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