Chocolate Covered Pretzel Rods

Sweet & Salty is as good a combination as you can get and there’s no better way to get satisfy that craving for both than with chocolate covered pretzels. If you’re looking for a last minute treat to give your loved ones this Holiday season these may be the answer. You only need three ingredients to make them, pretzels, chocolate and a topping (if you choose). Now, when I’ve made chocolate covered pretzels in the past I’ve used the mini pretzel twists and while they taste good I always have an issue with getting the excess chocolate to drip off… It never does. I never end up with pretzels that are nice and evenly coated with chocolate, there is always one or two spots that has a little too much. As I mentioned, they taste good, but, I am just not 100% happy with how they look. This year, I decided I would make chocolate dipped pretzels rods rolled in sprinkles. Figuring that the sprinkles could easily cover any imperfections with the chocolate. Which it did!

Now, I know a lot of directions for chocolate covered pretzels call for a bit of shortening to be added to the chocolate when melting, I have never done this. From what I have read the shortening creates a smoother and more manageable consistency of chocolate – which I suppose would be ideal for the chocolate covered pretzel twists – but, I have also read that it can alter the flavor of the chocolate and that sometimes the chocolate doesn’t harden as well, so I stick with plain old chocolate. If I find that the chocolate is beginning to thicken too much while I am working with it I pop it back in the microwave for a quick 10 seconds just to get it smooth again. Not much longer because I don’t want to scorch the chocolate. Oh, and I melt my chocolate in the microwave as well. I have melted chocolate in my own make-shift double boiler – I place a bowl over a saucepan of simmering water – but, I find the microwave quicker and with less clean-up. I simply pour a bag of semi-sweet chocolate chips into a microwave-safe bowl (I normally use a silicone one) and heat it for 1 minute. I give it a good stir and continue melting the chocolate in 30 second intervals, stirring the chocolate between each zap in the microwave. I don’t melt the chocolate completely in the microwave. Once it begins to melt stirring it will help melt the rest of the chocolate into a smooth mixture. For dipping pretzel rods you want to use a small bowl that is pretty deep so you can get a lot of the pretzel rods coated in the chocolate. As you go along and find yourself with less and less chocolate but pretzel rods remaining you can use a spoon/knife to spread the chocolate on to the rod.

Once the chocolate is ready I pour my sprinkles onto a rimmed baking sheet and push them to the center of the pan. Using a baking sheet will make it easy to roll the pretzel rods in the sprinkles. I set up another baking sheet with wax paper to place the rods on once they are dipped and sprinkled. And then I simply dipped a rod into the chocolate and then rolled it in the sprinkles. I then placed it on the wax lined paper so it could set and once I was done I placed the entire pan in the refrigerator to be sure that the chocolate would harden.

Here are some tips that may help you get a good coating of chocolate on your pretzels… If you have too much chocolate and it’s just not dripping off use a butter knife to smooth it out, or, another pretzel rod. I did the latter a few times. I simply rolled the pretzels next to each other over the bowl to coat the one without the chocolate. For those rods that I wasn’t planning on rolling in sprinkles I actually rolled it on a sheet of wax paper to smooth the chocolate out and then placed them in the refrigerator so the chocolate could harden and then drizzled them with the red and green chocolate the following day. To do so, I melted candy melts and then poured it in squeeze bottles and drizzled the chocolate over the pretzels and once again placed the sheet back in the refrigerator so the drizzle could harden.

My apologies for not having step-by-step pictures, but, I made these late at night (a lot later than I had planned since my car decided to act up that day and I had to be towed from work to the mechanic and then have a friend bring me home… thankfully my car was fixed and back on the road the following day!) and I have learned that late-night pictures are not good for blogging!

So, to recap, all you need for these Chocolate Covered Pretzels is a bag of pretzel rods (I used a 12oz bag that had about 30 good (unbroken) pretzel rods), a 12oz. bag of semi-sweet chocolate chips, and to decorate sprinkles, candy melts, chopped nuts or coconut. You will also need wax paper, at least 3 baking sheets and a bowl to melt and dip the chocolate.

Happy Dipping & Rolling!

Happy Holidays!

How was your Thanksgiving? Mine was good… Surrounded by loved ones, delicious food and sweet-tooth satisfying desserts. Of course, I did my fair share of baking… Key Lime Pie, Pumpkin-Brownie Swirl Pie, Pumpkin Pie, a Pumpkin Tiramisu Cake and the below Pear Cranberry Pie, just to name a few things.

 

I’ll admit that I took some major shortcuts when it came to making the crust for this pie. First off, I used a frozen deep dish pie crust as the base and for the lattice pattern I used refrigerated pie crust that I cut into strips to weave and braid and then added a decorative border with leaf cut-outs. I decided to brush the pie with milk prior to baking – I usually use an egg, but, after all of the baking I did I was feeling lazy and didn’t feel like cracking and whisking an egg – so I made sure to dab a little milk under the leaf border so to that the leaves and the lattice and braided strips would adhere to the crust. One other thing to note, I let the frozen crust sit out at room temperature for a few minutes after filling it so that it would be easier for my top crust stick to it. As for the filling, if you’ve never had pear pie you should definitely try one. For me, pear pie isn’t as sweet as apple pie and while I do bake a lot I actually don’t like things that are overly sweet. If you want the best of both worlds, try this Brown Butter & Vanilla Pear Pie I made last year for Thanksgiving. While the filling consists mainly of pears, there is 1 apple in the mix. As for the recipe for this or, I got it from the premiere issues of Magnolia Journal last year. You can find the recipe here.

Now that Thanksgiving is over I am looking forward to Christmas and New Year’s. I can’t believe how quickly the year has flown by. Fourth of July honestly feels like it was just a few short weeks ago, but, it was more like 5 long months ago. Today marks my three-month anniversary at my new job, oh yeah, I never mentioned that, I got a new job. I was working part-time before but I am now working full-time, which has given me some challenges when it comes to writing blog posts and sometimes baking, but, not really. I can always squeeze in some time for baking.

Next week I will be bringing you my 3rd annual Cookie Palooza… Hopefully you’ll try at least one of the recipes and just maybe it will become one of your staples. One of the cookies is actually one I am planning on making and gifting later this month, oops, later next month – we are still in November. I kind of like that Thanksgiving was early this year. I feel like it cuts down on the panic of realizing that the next set of holidays are just around the corner. Although, I was at Walmart a few weeks ago and seeing people shopping for what seemed like Christmas gifts already had me panicking a bit. Like I was short on time to get things done. Yikes! I have to-do lists everywhere I look.

The second week in December I am bringing you something new… A Holiday Cake Week. The idea came about last year when I never seemed to get the time to post about a Yule Log Cake I made and then some Snickerdoodle Cupcakes I made. So, I figured I would save the write-up for both and create a special week for them this year. Rounding out the five is a Pull-Apart Cupcake Christmas Wreath, a Rum Cake and a Rainbow Cookie Cake. Yum!

So, sit back, enjoy this last month of the year and don’t forget to indulge in some delicious treats. ‘Tis the season!