Chocolate-Dipped Pretzel Rods

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Utz’s Pretzel Rods (World Market)
Ghirardelli 60% Chocolate Chips (many sources, big bags on sale at World Market a couple of times a year)
sprinkles or chopped nuts of your choice

Heat 1-2 cups of chocolate chips in a 4-cup glass measure or other microwave-safe container for 90-120 seconds.  Stir with a small rubber spatula, and microwave for 10 seconds more at a time, as needed, until thoroughly melted.  Stir well, and let cool.  If the chocolate is too warm it runs right off the pretzels.

While the chocolate is cooling, line a baking tray with parchment or waxed paper, get out your sprinkles, chop your nuts, and make room in the fridge for the baking tray.

When the chocolate is noticeably thicker, grab one pretzel rod and hold it by one end.  That 1/4 to 1/3 of the pretzel will be the handle (no chocolate or sprinkles on it).  With your rubber spatula in your other hand, drape the chocolate over the pretzel, turning the pretzel as you go.  Remember to dunk the non-handle end.  When it is nicely covered, lay it down on the waxed paper.  Do two more, then put the tray in the fridge for a couple of minutes to let them firm up.  Repeat as needed.

Reheat your chocolate a little as needed.  If it gets too firm it won’t coat the pretzels nicely.

After the first layer of chocolate is hard, give each one a lengthwise stripe of melted chocolate, replace it on the parchment-covered sheet, and sprinkle your topping over the chocolate “glue”.  Replace the tray in the fridge.

Store finished pretzels in the fridge.

 

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Published in: on April 19, 2014 at 9:24 am  Leave a Comment  
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