Yield: 1 Servings
|1 pounds||White chocolate|
|1 small||Bag mini pretzels|
I found those recipies in th Key Gourmet CD-ROM. I haven't tried them but I hope they help.
Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork temove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes) , then remove. Store in airtight container.
Posted to JEWISH-FOOD digest V97 #308 by "Wajnberg" <wajnberg@...> on Nov 25, 1997