Wednesday, December 22, 2010

Chocolate-Dipped Pretzel Rods

Here's another fun goodie to make for neighbors and friends for the holidays... or just because! 

          1-2 bags pretzel rods
          1 (24 oz.) package chocolate (or white) almond bark
                (Can substitute 1 bag of white or milk chocolate chips, melted with 2 Tbs. vegetable shortening or oil)

Optional caramel layer:
          1 bag Kraft caramels, unwrapped and melted

Optional toppings:
          Candy Canes, crushed
          Nuts, chopped
          Mini M & Ms
          Oreos or graham crackers, crushed
          Andes Peppermint Crunch Baking Chips, chopped
          Sprinkles or non-pareils

          Chocolate (chips, mixed with a little shortening or oil, almond bark or baking discs for melting)

Lay out parchment paper on the counter or a cookie sheet. If doing a caramel layer, melt the caramel at short intervals (30-40 seconds) and stir in between heating until smooth. Pour melted caramel into a tall glass and dip pretzel rods, leaving a few inches of pretzel at the bottom. Hold upside-down over the glass until caramel stops dripping and wipe any drips on the cup. Set on parchment paper until set.

Next, melt chocolate at short intervals (30-40 seconds) and stir in between heating until smooth. Be careful not to overheat chocolate, or it will clump and burn. Pour melted chocolate into a tall glass and dip pretzel rods, holding upside-down until excess chocolate has stopped dripping.

Immediately roll in any toppings and set on parchment paper to set. After the chocolate layer is set, dip a fork into warm melted chocolate and drizzle the pretzels, if desired. Let pretzels sit until completely set. These can be wrapped up in gift bags, placed in a fun vase or tin or served on a plate!

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