Chooclate-Peppermint Pretzels

Chooclate-peppermint Pretzels Recipe

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Laura Daszynicz


This recipe is from my Betty Crocker's Christmas Cookbook. Copyright in 1988. I love these pretzels and a nice flavorful way of using those uneaten candy canes or other candies. My belief is cookies aren't just for the holidays and should be eaten all year long :)


★★★★★ 1 vote



  • 1 c
    powdered sugar
  • 1/2 c
    butter or margarine, softened
  • 1/2 c
  • 1
  • 1 1/2 tsp
  • 2 1/2 c
    all-purpose flour
  • 1/2 c
  • 1 tsp

  • 2 oz
    1 ounce each un-sweetened chocolate squares
  • 2 Tbsp
    butter or margarine
  • 2 c
  • 3-4 Tbsp

How to Make Chooclate-Peppermint Pretzels


  1. Mix powdered sugar, margarine shortening, egg, vanilla. Stir in flour cocoa and salt.
  2. Kneed level teaspoon of dough with hands until right consistency for molding. Roll into pencil-like rope, about 9 inches long, on board. Twist into pretzel shape on un-greased cookie sheet,repeat with remaining dough.
  3. Heat oven to 375 degrees, bake until set about 9 minutes. Let stand 1-2 minutes before removing from cookie sheet, cool. Dip tops of pretzels into chocolate glaze. Sprinkle with crushed candies.
  4. For Chocolate Glaze, heat chocolate squares and margarine over low heat until melted, remove from heat. Beat in powdered sugar and 3-4 tablespoons water until smooth. and of desired consistency.

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About Chooclate-Peppermint Pretzels

Course/Dish: Candies Chocolate
Other Tag: Quick & Easy

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