Triple Chocolate Pretzels

2 squares (1oz. each) unsweetened chocolate
½ cup margarine, softened
½ cup sugar
1 egg
2 cups flour
1 tsp. vanilla
¼ tsp. salt

Mocha Glaze:
1 cup semisweet chocolate chips
1 tsp. corn syrup
1 tsp shortening
1 cup powdered sugar
3 to 5 tbsp. hot coffee or water

2 oz. white chocolate, chopped

Melt unsweetened chocolate in top of double boiler over hot, not boiling,
water. Remove from heat; cool. Cream margarine and sugar in large bowl
until light. Add egg and melted chocolate; beat until fluffy. Stir in
flour, vanilla and salt until well blended. Cover; chill until firm, about
1 hour.

Lightly grease cookie sheets or line with parchment paper. Divide dough into 4 equal parts. Divide each part into 12 pieces. To form pretzels, knead each piece briefly to soften dough. Roll into a rope about 6” long. Form each rope on prepared cookie sheets into a pretzel shape. Repeat with all pieces of dough, spacing cookies 2” apart. Bake at 400° for 7 to 9 minutes or until firm. Remove to wire racks to cool.

To prepare Mocha Glaze: combine chocolate chips corn syrup and shortening in small heavy saucepan. Stir over low heat until chocolate is melted. Stir in powdered sugar and enough coffee to make a smooth glaze. Dip pretzel cookies, one at a time, into glaze to coat completely. Place on waxed paper, right side up. Let stand until glaze is set.

Melt white chocolate in small bowl over hot water. Squeeze melted chocolate
through pastry bag or drizzle over pretzels to decorate. Let stand until
chocolate is completely set.

Makes 4 dozen pretzels