76. Gourmet Treats

CHOCOLATE COVERED PRETZELS

MATERIALS

10 ounces pretzel sticks (Pretzel RODS)
12 ounces milk chocolate chips (or melting disks)
1/2 cup white chocolate chips (optional)
candy sprinkles (optional)
miniature M&M chocolate candies (optional)
mini Reese's pieces (optional)
chopped peanuts (optional)
Waxed Paper
Baking sheets
Double Boiler

INSTRUCTIONS

1. Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
   
2. If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
   
3. Dip each pretzel rod about 2/3 of the way up in chocolate.
   
4. Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
   
5. Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
   
6. Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
   
7. Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
   
8. Lay back on wax paper to set completely.
   These look great displayed in, or given in, a unique glass or mug.
   

Resource: Recipe Zaar

CHOCOLATE COVERED CARAMEL CORN

MATERIALS

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
7 quarts popped corn
1 Roasting pan
Waxed Paper

1 cup Hershey's semi-sweet chocolate chips
12 large marshmallows, cut in quarters
2 tablespoons butter
2 tablespoons warm water
1 cup peanuts (optional)

INSTRUCTIONS

Prepare Caramel Corn:

1. Combine brown sugar, butter, syrup and salt in a saucepan.
   
2. Boil 5 minutes.
   
3. Remove from heat and add the baking soda and vanilla.
   
4. Stir well and then pour over popped corn in a large roaster. (If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.)
   
5. Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
   
6. Pour onto waxed paper and cool.
   
7. Break up into pieces.

Chocolate Coating:.

1. Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth. (You can do this on the stove top too, just melt until very smooth.)
   
2. Place the cooled caramel corn and peanuts, if using, in a large roasting pan.
   
3. Toss chocolate over the caramel corn and toss well.
   
4. Spread out again onto the waxed paper to cool, separating the pieces.
   

Resource: Recipe Zaar