gastronomy is a science. a very delicious science.

 

recipe 1  ~  minis

~ 48 mini pretzel twists

~ 1/2 c natural peanut butter (no sugar added)

~ 1/4 c confectioners sugar

~ 1 bag Ghirardelli white chocolate melts

~ 1/4 bag Ghirardelli dark chocolate melts

~ pastry bag with small-hole tip OR plastic bag w/corner snipped off

line two cookie sheets with non-stick foil

mix peanut butter and sugar together in a small bowl. stuff into the holes in the pretzel twists; place on one foil-lined cookie sheet and refrigerate for at least 30 minutes

melt white chocolate per package directions. place chilled stuffed pretzels, one by one, into melted chocolate. flip over with a fork until coated and place onto other foil lined cookie sheet. refrigerate for at least 30 minutes.

melt dark chocolate according to package directions. fill pastry or plastic bag and drizzle over coated pretzels. refrigerate for at least 15 minutes.

 

recipe 2  ~  mighties

~ 12 Mike Sell’s large dutch pretzels

~ 1 bag Kraft caramels, unwrapped

~ 14 oz. high quality milk chocolate candy coating

~ 1/4 bag Ghirardelli white chocolate melts

~ 1/4 bag Ghirardelli dark chocolate melts

~ pastry bag with small-hole tip OR plastic bag w/corner snipped off

line two cookie sheets with non-stick foil

place pretzels on one foil-lined cookie sheet

melt caramels according to package directions. spoon into the holes in the dutch pretzels. refrigerate for at least 45 minutes.

melt milk chocolate per package directions. place chilled stuffed pretzels, one by one, into melted chocolate. flip over with a fork until coated and place onto other foil lined cookie sheet. refrigerate for at least 30 minutes.

melt white chocolate according to package directions. fill pastry or plastic bag and drizzle over coated pretzels. refrigerate for at least 15 minutes.

melt dark chocolate according to package directions. fill pastry or plastic bag and drizzle over coated pretzels. refrigerate for at least 15 minutes.