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Chocolate Covered Pretzels

From Dorreen Georgeson's Kitchen


  • 24 oz. chocolate or vanilla almond bark
  • Bag of pretzels


  1. Heat bark in a small crock pot on Low until melted; stir until smooth.
  2. Drop handful of pretzels into melted bark. (Keep bark on Low while coating the pretzels.)
  3. Remove pretzels using tongs or two forks.
  4. Place onto waxed paper and cool.
  5. Store in plastic bag. Freezes well.

Servings: Makes lots.