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chooclate-peppermint pretzels

(1 rating)
Recipe by
Laura Daszynicz
Union City, PA

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 rating)

Ingredients For chooclate-peppermint pretzels

  • 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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