Festive Chocolate-Dipped Pretzel Rods
Original Kaboose.com recipe and photography by Christina Stanley-Salerno
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These treats are fun and super easy to make! Kids will love dipping and decorating the rods, and these pretzels make great little gifts for everyone from the school crossing guards to your mailperson. Best of all, you can make them weeks in advance, store them in the fridge, and have them ready at a moments notice. You’ll never be stuck without a gift on-hand again!
- 12 ounces white or semi-sweet or chocolate chips/melting disks
- 24 pretzel rods (8-oz. package)
- 1 tsp vegetable oil
- 2 cups of your favorite candy, nut or topping
- 8 clear plastic bags
- 8 ribbons
Line three baking sheets with wax paper and set aside. Melt chocolate over a double boiler or in the microwave.
- Place chocolate and vegetable oil in a heatproof bowl over a pot of simmering water. Water should barely simmer, not boil. Stir the chocolate frequently with a rubber spatula until melted, approximately 5 to 10 minutes.
- Place chocolate in a microwave-safe bowl and microwave at 50 percent power for anywhere between 2 and 4 minutes (cook times vary with different models). Heat in 20-second intervals, stirring in between. Finish heating when most (but not all) of the chocolate is melted. Stir continuously until chocolate is smooth, shiny, and completely melted.
- Remove the bowls of melted chocolate from the double boiler/microwave. Working in the chocolate bowl, dip in each pretzel. If the chocolate level is shallow, use a silicone pastry brush or rubber spatula to help smooth the chocolate over three-quarters of the pretzel. Be sure to leave a small portion of the pretzel uncovered by the chocolate to serve as the handle. Shake off excess chocolate so the pretzel has a thick – but not too thick – layer of chocolate.
- Place each dipped pretzel on a wax paper-lined baking sheet and sprinkle with your toppings. Refrigerate for 15 minutes or until chocolate is completely set.
- Gently peel the pretzel rods off of the wax paper and place 3 to 4 rods in each cellophane bag. Tie each with a ribbon and refrigerate until ready to give. The level of chocolate might not reach all the way up the side of the pretzel.
- This recipe can easily be adapted to be kosher. Simply buy kosher chocolate (semi-sweet chocolate), pretzels, and candies.
- These treats can be stored in the refrigerator, wrapped and ready to give, for up to one month.
Tips & Tricks
- Use a silicone pastry brush or rubber spatula to spread the chocolate over each pretzel.
-When using white chocolate, keep a small pot of simmering water going. If the white chocolate begins to set up faster than the dark chocolate, you can pop the white chocolate back over the double boiler to smooth it again.
- Melting chocolate disks work perfect for this project, and they are more cost effective than buying regular grocery store chocolate chips.
- Keep toppings small in size so that they stick to the chocolate more easily. If a topping is too large, chop it up.
- When decorating the bags, keep your ribbons neutral. This way no matter what holiday the recipient celebrates, you will always have an appropriate gift on hand. Silver and gold ribbons work perfectly for this.
Try these toppings for variety:
- Mini M&M’s
- Toasted almonds (chopped)
Candy Canes (chopped)
Gummy Bears (chopped)