#1898 - Chocolate Covered Pretzels

(by Shirley McNevich)

1lb. Baker's baking chocolate (milk chocolate, white chocolate or dark chocolate--your choice)
1 bag salted pretzel twists

In a double boiler, melt your choice of baking chocolate. Use a toothpick to hold the pretzel twist, then dip it in the melted chocolate. Let any extra chocolate drip back into the double boiler, then lay the dipped pretzel carefully on wax paper. Continue with as many pretzels as you can. Let pretzels cool to room temperature, then refrigerate until cold. Keep refrigerated.

#1738 - Chocolate Pretzel Twists

(by Shirley McNevich)

48 to 50 small pretzel twists
1 - 8oz. bag Hershey's milk chocolate kisses
1 bag M&Ms

Spread pretzels on a greased baking sheet. Place one unwrapped kiss on the center of each pretzel. Bake at 275 degrees for 2-3 minutes or until kisses soften. Remove from oven and place an M&M on top of each kiss and press slightly so the chocolate squishes down and holds the M&M. Cool completely, then refrigerate until chocolate is firm.