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Chocolate-Coated Pretzel Cookies
MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Snacks
Recipe Preparation Level: easy
Carole Kotkin is Food Editor for Wine News Magazine, Manager of The Cooking School at Ocean Reef Club in Key Largo. She is co-author of
MMMiami—Tempting Tropical Tastes for Home Cooks Everywhere, Henry Holt Publishers.
Use any leftover glaze as sauce for ice cream. Warm over low heat.
1 18-ounce package refrigerated sugar slice-and-bake cookies
Preheat oven to 375 degrees. With sharp knife, cut cookie dough crosswise into 3/8-inch slices. On lightly floured surface, with palms of hands,
roll one slice into a rope about 12-inches long. On cookie sheet, shape rope into 3-ring pretzel shape. Repeat with remaining slices, placing
about 2-inches apart on cookie sheet. Bake 8 to 10 minutes until golden brown. Remove the wire racks to cool. Place waxed paper under wire racks.
With fork, dip pretzels, one at a time, face down in chocolate glaze to coat evenly. Remove pretzels to wire racks. When glaze has hardened, store
pretzels in tightly covered container up to 1 week. Makes 2-1/2 dozen.
1-1/2 cups sugar
1/4 cup light corn syrup
2 tablespoons butter
1/2 cup water
1 6-ounce package semisweet chocolate chips
In 2-quart heavy saucepan combine all ingredients except chocolate chips. Place over high heat and bring to a rolling boil; boil 2 minutes. Remove
from heat; stir in chocolate pieces until melted and mixture is smooth. Keep glaze over low heat.
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