This is one of the dozens of chocolate-dipped pretzel recipes you can find on the internet. These are so easy you can do them with the kids — just be careful they don’t burn their fingers on the melted chocolate (using a fork to dip will help prevent that). “The combination of sweet chocolate and salty, crunchy pretzels is fantastic, and there are an infinite number of ways you can customize this recipe,” wrote candy expert Elizabeth LaBau. They also look great when packaged as gifts, in vases or tall glasses or on a tray. — Barbara Ellis
Ingredients 12 ounces (2 cups) chopped semi-sweet chocolate or chocolate chips, or white chocolate chips 1 tablespoon shortening 24 pretzel rods or large pretzel twists (smaller ones work as well)
Assorted sprinkles, small candies, crushed nuts, caramel drizzle, shaved coconut, white chocolate to drizzle
Line a baking sheet with wax paper or parchment. Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds. If you are using chocolate chips, consider adding a tablespoon of shortening to help thin out the chocolate — chocolate chips tend to be thicker when melted. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully during the melting process. Take it out of the microwave when there are still a few unmelted bits remaining, and stir until the final chunks melt.
If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate from underneath. Let the excess drip back into the bowl, then place it on the prepared baking sheet. Top the pretzels with sprinkles, nuts or candies, while the chocolate is still wet. Repeat with remaining chocolate and pretzels.
Place the pretzels in the refrigerator for about 15 minutes to set the chocolate. Chocolate-Covered Pretzels will keep for up to 2 weeks in an airtight container.
Note: The chocolate on these pretzels will start to get soft if left at warm room temperature, so during warm periods, try storing them in the refrigerator. If you want your Chocolate-Covered Pretzels to remain shiny and hard at warm room temperature, consider either using chocolate candy coating instead or tempering your chocolate.
Chocolate Pretzels, by Barbara Ellis.