Description
These chocolate dipped pretzel rods are quick, sweet, and salty. Perfect for holidays, parties, or edible gifts with endless topping options.
Ingredients
Units
Scale
- 20-25 pretzel rods
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 2 Tbsp. coconut oil, divided
Toppings:
- peanuts, chopped
- fruity pebbles cereal
- assorted sprinkles
Instructions
- Line a baking sheet or plate with parchment paper or wax paper.
- Place the chopped peanuts, Fruity Pebbles, and sprinkles into separate shallow bowls or plates.
- Set up your dipping station with the topping bowls nearby.
- Fill a small pot with about 1 inch of water. Bring it to a simmer over medium-low heat. Set a heat-safe bowl over the pot. Make sure the bowl does not touch the water. Add the dark chocolate chips and 1 tablespoon of the coconut oil. Stir occasionally until the chocolate is smooth and melted. Transfer to a tall, narrow glass or jar.
- Do the same for the white chocolate chips.
- Take a pretzel rod, holding it by one end. Dip it into your chosen melted chocolate. Turn the pretzel rod to coat it evenly, about two-thirds of the way up. Allow any excess chocolate to drip back into the glass.
- Working relatively quickly, hold the chocolate-coated pretzel rod over your desired topping. Sprinkle the topping onto the wet chocolate, rotating the pretzel to cover all sides. You can also gently roll the wet chocolate part in the toppings if your bowls are wide enough.
- Place the decorated pretzel rods on a parchment-lined baking sheet.
- Place the baking sheets with the pretzel rods into the fridge for about 30 minutes, or let them sit at cool room temperature for about an hour, until the chocolate is completely firm.
Notes
- Storage: Once the chocolate is completely firm, store in an airtight container at room temperature for up to one week.
- Chocolate drizzle: You can also create fun drizzles by using a fork dipped in the contrasting chocolate color and waving it over the already coated pretzels.