Total Time: 45 minutes
Servings: About 28 pretzels
- 1 bag of Snyder's pretzel rods
- 1 bag of chocolate chips (I used ghirardelli semi-sweet)
- Splash of milk
- Small or crushed up candies! I used mini m&ms, Heath Bits o' Brittle toffee bits and peppermint sugar, all found in the baking aisle. You can use anything you want! Crushed up candy canes, oreo cookie crumbs, coconut flakes, Andes mints or even drizzle them with white chocolate.
- Place parchment paper over several cookie sheets.
- Lay out your rods and candies, ready to build!
- Use a double boiler if you have one and set 2 cups of water on medium heat. If you don't have a double boiler, grab a medium sauce pan and a small sauce pan and fill the medium one with 2 cups of water, then place the smaller one resting above the water in the medium pan.
- Dump the whole bag of chocolate chips in the small pan and add a splash of milk.
- Take a silicone spatula and stir the chocolate constantly until it looks silky smooth.
- Once the chocolate looks smooth, start by taking a rod and with a spoon, pouring the chocolate over the pretzel like a warm blanket. Leave the end you are holding chocolate-free for better handling when nom-ming.
- Once you have an even layer of chocolate on the pretzels, roll it in the air to get all the chocolate to stay on the pretzel and lay it down on the cookie sheet. Immediately sprinkle your candy on the rod.
- Continue this process with every rod, alternating candies as you wish!
- Place the cookie sheet in the refrigerator for about 30 minutes and then serve!
More sweets to come as we countdown to Christmas 2013!