8 oz milk chocolate, broken into pieces
Toppings: flaked coconut, green, red & white sprinkles
12 oz bag pretzel rods (8 in long)
Place chocolate in microwave safe 1-cup measuring cup. Heat, covered with wax paper, in microwave for 45 seconds. Stir & heat 20 more seconds until it is fully melted. Dip & twirl pretzels in chocolate one at a time, tipping cup to cover about half of the pretzel rod. Allow excess to drip back into cup. Sprinkle on your topping & place rod in a pie plate or baking sheet, leaning uncoated portion on egde.
Refrigerate about 20 minutes to set coating. Store in tightly sealed container with waxed paper between layers, at room temp up to 1 week.
Toppings: flaked coconut, green, red & white sprinkles
12 oz bag pretzel rods (8 in long)
Place chocolate in microwave safe 1-cup measuring cup. Heat, covered with wax paper, in microwave for 45 seconds. Stir & heat 20 more seconds until it is fully melted. Dip & twirl pretzels in chocolate one at a time, tipping cup to cover about half of the pretzel rod. Allow excess to drip back into cup. Sprinkle on your topping & place rod in a pie plate or baking sheet, leaning uncoated portion on egde.
Refrigerate about 20 minutes to set coating. Store in tightly sealed container with waxed paper between layers, at room temp up to 1 week.
My Thoughts:
Using the 1 cup measuring cup was totally key for me. The little spout was extremely helpful in allowing a little more chocolate on the pretzel. If the chocolate hardens a bit just place in microwave for 10 seconds. I used the milk chocolate chips. This makes about 30 pretzels.
