The dulce de leche tucked inside a layer of thick semi-sweet chocolate in these pretzels is a subtle surprise as it is completely unexpected. I give the same sweet treatment to chocolate-covered strawberries. Make sure to use a thicker confectionary dulce de leche for this recipe so the chocolate covering stays nice and thick. Don’t worry about perfection with these pretzels; the thick chocolate covering makes everything look dressed up and ready for a party.
Makes 16 pretzels; Prep time: Active: 20 min.; Total: 1 hour, 30 Min.
(includes time to set)
16 Snyder’s of Hanover Old Tyme Pretzels, or another brand of medium thickness
½ cup confectionary dulce de leche
12 oz. bittersweet 60% cacao chocolate
4 oz. white chocolate
ARRANGE 16 WHOLE pretzels with flat side facing up. On the flat side, spread a thin layer of confectionary dulce de leche over the entire pretzel.
In a double boiler, melt dark chocolate. Remove bowl from the heat. One by one, dip each dulce de leche-covered pretzel into the bowl and thoroughly cover with chocolate. Lift and allow excess chocolate to fall back into the bowl. Lay on parchment paper, flat side down. With a spatula, pour a tiny bit more chocolate over the pretzel to remove any finger markings. Repeat with all 16 pretzels and allow chocolate to set.
In a double boiler, melt white chocolate. Put in a pastry bag and pipe zigzags over the dark chocolate pretzels. Allow to set for at least an hour prior to serving.