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Top the marbled chocolate with pretzels, pressing the pretzels just slightly into the chocolate to help them adhere. Immediately sprinkle candy cane pieces evenly over the top, gently pressing them into the white chocolate coating, as well. Pop the pan of bark in the refrigerator for about 10 minutes to set.
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Line a baking sheet with wax paper. Spread pretzels and nuts on the wax paper. In a large bowl microwave chocolate until melted, about one minute. (Alternatively, use a double broiler.) Stir the chocolate well and pour over the pretzel and nuts. Use a spatula to quickly spread the mixture out on the baking sheet until a uniform thickness.
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3 cups pretzel sticks. Add your chocolate to a microwave-safe bowl and microwave at 50% less power for 30 seconds. Allow it to rest for 30 seconds, and then microwave for an additional 30 seconds. Repeat this cycle one more time or until the chocolate is mostly melted. Stir gently with a spoon until smooth. 16 oz chocolate.
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Instructions. Cover a large baking sheet with parchment paper. Set out your sprinkles, toppings, and candies that you plan on using to decorate the pretzels. Melt the almond bark/chocolate/candy coating according to the package directions. Use the pronged dipping tool to dip the bottom of each pretzel into the melted chocolate.
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Pour over pretzel layer and bake for 10 minutes. While the pretzels are baking, place white chocolate in a microwave safe glass bowl and microwave on medium power for 2-3 minutes stirring every 30 seconds until smooth. Remove pretzel mixture from the oven and drizzle white chocolate over the top.
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STEP 3: Add the white chocolate candy melts and vegetable oil to a double boiler. STEP 4: Melt the candy and oil over medium heat in a saucepan, stirring occasionally. Remove from the heat and stir. STEP 5: Once the chocolate has melted, pour it onto the cookie sheet. Spread it out evenly with a rubber spatula.
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Carefully drop pretzels on top of hot melted chocolate. In a small bowl, combine peanut butter, honey and coconut oil. Heat in microwave or over stove top for about 30 seconds.
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Line a 15×10-inch baking pan with parchment paper. Melt the white chocolate in the microwave in 30-second intervals until smooth and creamy. You can also do this in a double-boiler - place a heatproof bowl over a tall pot with 1-2 inches of water on a simmer. Mix the chocolate in the bowl until it's smooth and lump free.
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This recipe took no time to do and only required four ingredients: white chocolate chips, pink candy melts, pretzels and sprinkles. It's seriously so easy (I only spent 20 minutes hands-on time for each pan that I made)…you have to make it! Especially, if you like salty and sweet all together. For the recipe, be sure to click over and get the.
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Pour pretzels and trail mix into a mixing bowl. Melt white chocolate and pour over pretzel and trail mix combo. Gently fold the white chocolate in until all of the pretzels and trail mix is covered. Pour the mixture onto a parchment paper lined baking sheet and smooth into an even layer with spatula. Melt red and blue chocolate (separately.
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Line a baking sheet with parchment paper and set aside. Place the white almond bark in a large microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted. Once melted, remove from the microwave. Dip the pretzels into the melted almond bark, then place onto the prepared baking sheet.
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flaky sea salt. 1. Make a double boiler by filling a saucepan halfway with water and placing a metal bowl on top (make sure that the bowl sits comfortably and doesn't touch the water in the pan). Place the semisweet chocolate in the bowl and melt over medium heat on the stove, stirring occasionally with a rubber spatula. 2.
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Heat in 30 second increments, stirring well in between until the chocolate is smooth. Empty the pretzel pieces into the melted chocolate and stir well to coat the pretzels. Pour the melted chocolate and pretzels onto the prepared baking tray. Spray an offset spatula with baking spray and quickly spread the mixture into a thin rectangle.
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Fill a large skillet 1/2 full of water and place a metal bowl over the water. This method is called a bain marie. Add the chocolate chips. Heat the water until you get a consistent simmer (little bubbles). Stir the chocolate with a spatula until smooth.
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In one microwave safe glass bowl, microwave the white chocolate chips on 50% power in 30 second increments until melted. Mix with a spoon after each microwaving increment. Pour first layer into pan and using a spoon or butter knife, spread evenly. Add pretzels and press down. Refrigerate for 5 to 10 minutes.
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Pour the pretzels into a mixing bowl.; Melt the chocolate chips in the microwave in 30-second increments, stirring in between.Be careful not to let the chocolate burn! Pour the melted chocolate over the pretzels in a large mixing bowl. Toss to combine and coat the pretzels. Spread the pretzels in an even layer over the prepared baking sheet.; Scatter the Robin eggs, M&Ms, and sprinkles on top.
