Our Daily Bread: Chocolate Pretzels

Every day my children ask me if it is still Easter while we drive to mass- and I am always happy to respond with an enthusiastic YES! This is usually met with a chorus of Alleluia and the eager question : What are we going to have for dessert?

In this joyful season of Easter let us revisit our penitential pretzels in a sweeter way!



Chocolate Pretzels
3/4 C. butter softened
3/4 C. sugar
1 large egg
1 t. vanilla extract
2 C. all-purpose flour
1/3 C. unsweetened cocoa
2 t. baking powder
1/2 t. salt

Preheat oven to 350°F.

In a large bowl, with mixer at medium speed, beat butter with sugar until creamy. Beat in egg and vanilla. At low speed, beat in flour, cocoa, baking powder and salt just until blended, occasionally scraping bowl with rubber spatula.

Shape 1 tablespoon dough with hands into a 9-inch-long rope. Shape rope into a loop-shape pretzel; press ends lightly to seal. Place pretzels about 1/2 inch apart, on ungreased large cookie sheet.

Bake for 12 minutes. Transfer pretzels to wire rack, sprinkle with powdered sugar (optional) and cool completely.