1/2 cup butter OR margarine, softened
2/3 cup sugar
1 egg
2 squares (1 oz ea) unsweetened chocolate, melted and cool
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt

MOCHA GLAZE:

1 cup (6 oz) semi sweet chocolate chips
1 teaspoon light corn syrup
1 teaspoon shortening
1 cup powdered sugar
4-5 tablespoons hot coffee
2 squares (1 oz ea) white baking chocolate, melted

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″ log. divide each log into 12 pieces. roll each piece into a 9″ rope. place ropes on greased baking sheets; form into pretzel shapes and space 2″ apart. bake at 400° 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 melted white chocolate; let stsnd until chocolate is completely set. store in an airtight container.

4 dozen