Chocolate-Covered Pretzels
Ingredients
- 12 ounces semi sweet chocolate chips
- 12 ounces white chocolate chips
- 72 individual mini pretzel twists
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Instructions
- Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power.,Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth.,If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth.
- Place a mini pretzel in the semi-sweet chocolate and push it below the surface with a fork to coat.
- Use a fork to remove the pretzel from the chocolate. Then tap it gently against the sides of the bowl until most of the chocolate has dripped off.,Wipe the bottom of the fork on the edge of the bowl to remove any excess chocolate then slide the pretzel onto the lined baking sheet (use a second fork if needed).,Repeat until you have coated half the pretzels. You should still have a little melted chocolate left.
- Repeat the process for melting the chocolate using the white chocolate chips in a clean bowl. Repeat the coating process with the remaining pretzels in the white chocolate.
- Dip a fork the remaining semi-sweet chocolate and drizzle it over the white chocolate-coated pretzels; repeat with the remaining white chocolate.,If you want more control over the drizzle, scoop the chocolate into a quart size freezer re-sealable bag. Snip a very small corner of the bag (1/16-inch) to make a tiny hole. Squeeze the bag to drizzle the chocolate in a more controlled manner.
- Then remove from pan and store in an air-tight container in the fridge. The pretzels will keep for 7 to 10 days.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original