Choco­late Pret­zels

The Denver Post - - LIFE & CULTURE -

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.

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