This is one of those weird “revamping a recipe from 3 years ago” posts. I first shared these a few days after Andy & I got engaged actually, right after I came back from the Foodbuzz Festival in San Francisco. (I won Best New Blog there which explains some of the old comments.) I have made these many times since and thought the recipe/photos could use some updating :)
I am officially in the Christmas confection zone. I have to say October-the end of December is the most fun time to be a (mostly) dessert blogger. I am brimming with ideas to fill this space for the rest of the month so stay tuned! I decided to kick off with a super easy and super impressive holiday treat.
I love these for so many reasons 1- They are ridiculously easy 2- They can be adapted with SO many different types of candy 3- Not only are they festive for Christmas but could easily be sprinkled with candy for any given season. In short- these are just too awesome.
I wrapped each of these in a cellophane bag and plan to give them out over the next few weeks to friends/our mailman etc. They can last in a airtight container in the fridge for a couple weeks! I just can’t get enough of the sweet/salty/crunchy/creamy combo that these bring to the table.
Let the Holiday baking/treat making begin!
- 28 Pretzel Rods
- 16 oz Dark or Milk Chocolate*
- Chopped Candy Bars, Sprinkles, Mini M&Ms etc
- 1 cup white chocolate chips
- Prepare a cookie sheet or two with parchment paper or a Sil-pat.
- In a microwave-safe bowl, melt chocolate 60 seconds. Remove and stir, and then warm in microwave for 15 second increments until it is smooth.
- Start dipping the pretzels right away. I used a spoon to bring the chocolate up to where I wanted and it dripped down smoothly. Set rods on the cookie sheet.
- Allow the chocolate to become slightly solid before placing the candy/toppings on. Otherwise I found they all slid to the side. I dipped 4-5 pretzels, waited a couple minutes and then started topping. (You have a good 5-7 minute window where the chocolate will still be soft enough to press the toppings in.)
- Place each candy piece by hand because if you try to roll or sprinkle them on it really won't work and will end up with a sticky candy-glob mess.
- If the melted chocolate in the bowl has started to harden, just give it 15 more seconds to get it back to it's nice melty-state.
- Repeat with the rest of the pretzel rods/toppings.
- Melt white chocolate (the same way you melted the chips) and drizzle over the pretzels with a spoon.
- Place the tray in the freezer to quickly harden the chocolate and then wrap or store!