| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies &, Bars | 48 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 2/3 | c | Sugar |
| 1 | Egg | |
| 2 | Squares unsweetened chocolate; melted, cooled | |
| 2 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | c | (6 oz) semisweet chocolate chips |
| 1 | ts | Light corn syrup |
| 1 | ts | Shortening |
| 1 | c | Confectioners' sugar |
| 4 | tb | Hot coffee; (up to 5) |
| 2 | Squares white baking chocolate; melted |
INSTRUCTIONS
MOCHA GLAZE In a mixing bowl, cream butter and sugar. Add egg, chocolate and vanilla; mix well. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. Divide dough into fourths; form each portion into a 6-in log. Divide each log into 12 pieces; roll each piece into a 9-in rope. Place ropes on greased baking sheets; form into pretzel shapes and space 2 in apart. Bake at 400F for 5-7 minutes or until firm. Cool 1 minute before removing to wire racks. For glaze, heat the chocolate chips, corn syrup and shortening in a small saucepan over low heat until melted. Stir in sugar and enough coffee to make a smooth glaze. Dip pretzels; place on waxed paper or wire racks to harden. Drizzle with white chocolate; let stand until chocolate is completely set. Store in an airtight container. YIELD: 4 dozen Recipe by: Priscilla Anderson (ToH Annual 98) Posted to EAT-L Digest by "D'ArchAngel aka. Sean Coate" <d_archangel@MINDSPRING.COM> on Apr 5, 1998
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