Chocolate Dipped Pretzels - Easy

Here is one of the first candy-type chocolates I ever made, and also one of the easiest.  Since chocolate only needs heating not much past body temperature, it's a fun and safe treat to make with your kids.

If you are serving right away, simply melt chocolate chips  or even a chocolate bar..  Otherwise you need to mix in a little vegetable shortening to make them room temperature-friendly.

I must admit that it took me many years to try this recipe.  Chocolate and salt?  Are you kidding?  But it was a match made in New Jersey heaven!  Salt cuts the sweetness of chocolate yet compliment each other.

To really gild the lily, decorate with white chocolate as I did.  You can optional sprinkle on ground or chopped nuts,  mini-chips or M&Ms while the chocolate is still soft.  I've even seen melted caramels dripped on.  Some people also use sprinkles (aka jimmies), but I don't like it that way so don't do it if you plan to share some with me.   Thank you.  Yes, I'm a big baby ... deal with it.

Since these babies will be included in gift trays, I used logs to fit better.  Feel free to coat rods or any shape your prefer.    Your mileage depends upon chocolate and pretzel shape used.

Chocolate-Dipped Pretzels - Easy
Yield:  30-40 logs

1/2 (12 oz) bag melting chocolate
1/2 lb. pretzel logs
1/4 cup white melting chocolate (optional)
1/2 cup mini chips, M&Ms and/or jimmies (optional)

 Place wax paper on large baking sheet.  Set aside.

Place chocolate in a microwave-safe 1 quart bowl.  Microwave on full power for 1 minute.  Stir, then microwave for another 30 seconds. Stir until chocolate is completely melted.

Hold pretzel by one end.  Dip other end into chocolate, almost all the way up, then tap on inner edge of bowl to allow excess chocolate to drip.

Carefully  slide pretzel onto prepared baking sheet (to reduce puddling).  Repeat with remaining pretzels.  Reheat chocolate for 20 additional seconds if it starts to thicken up.

To decorate with white chocolate:  place dipped pretzels in the fridge for about 10 minutes to firm up chocolate.  Meanwhile, place white chocolate in pipping bag/bottle or small food-grade freezer bag (storage bags are too flimsy).  Microwave at 30 seconds intervals until white chocolate starts to melt.  Remove from microwave and massage bag/bottle until white chocolate is completely melted.  Snip off a tiny corner of bag.  Using a quick back-and-forth motion (or as I call it, wheeeee!)  slowly squeeze bag/bottle to drizzle pretzels randomly.

I didn't do this, but before any of the chocolate dries you can also sprinkle with mini-chocolate chips, M&Ms and/or jimmies.

Slide baking sheet into fridge again to completely harden chocolate.  TIP ALERT:  scrape up excess white chocolate to use again.

Store dipped pretzels in tightly sealed container at cool room temperature for up to 3 days or refrigerate up to a week.  Allow to come to room temperature (in sealed container to avoid condensation) before serving.

Very Good Recipes tags: kosher, dessert, easy, chocolate


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