New This Month

Chocolate Pretzels

Martha Stewart Living, April 1996

 

A new twist in the age-old standoff between sweet tooths and salt lovers, pretzels dipped in chocolate satisfy both cravings at once: Melt white, milk, or dark chocolate in a double boiler (add 1/2 teaspoon vegetable shortening for every 8 ounces of chocolate). Coat thin pretzels; let harden in a cool place. Dress them up with pastel sprinkles and matching bows, if desired.

 

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