photo by jbethke
- Ready In:
- 8 ounces semisweet chocolate
- 2 teaspoons vegetable shortening
- 17 large pretzels (can use regular size pretzels)
- 6 -7 ounces white chocolate
- Cover a baking sheet with waxed paper.
- In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
- Using tongs dip each pretzel in chocolate allowing excess to drip off.
- Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
- If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
- Place the coated pretzels in the refrigerator to harden.
- After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
- Drizzle the white chocolate in small strands over each pretzel.
- Return to waxed paper and refrigerate.
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Another winner for Kittencal!! I made these along with a lot of other cookies and candies for Chrismas and they were the first gone. My DH and DS liked them so much I've already made another batch for just us and they're almost gone too. I made them some with milk chocolate and white chocolate because that's what I had on hand and used sprinkles on some for that holiday cheer. The only change I made was to reduce the shortening a little so it was still easy to handle but didn't melt so fast in your hands (and also because I was using milk chocolate). I also found that using two chop sticks worked better for me than using tongs. Thanks Kittencal!
Messy fun! My 9 year old daughter and I made these together. So they were easy and fun to make, while yummy and pretty -- great for the holidays! Used coconut oil instead of shortening and worked just fine. We used mini dipping sticks and found them easy to hold and manipulate. Also experimented with a few different toppings -- nonpareils, crushed peppermint candy, white chocolate. With the toppings, be sure not to put too much chocolate on, or they slide off. Ended up doing most in dark chocolate, cooling, then "painting" with melted white bark. Great holiday treat!
Not only was this tasty but it was so easy! I used the pretzel "dipping sticks" and dipped 2/3 of the stick in the chocolate (regular Nestle tollhouse choco chips) and then added Christmas sprinkles. Another reviewer said the recipe was hard to follow but I thought it was as simple and straight-forward as it could be (yes, 8oz = 1 cup). This is my new go-to snack for all of my kids' class parties from now on!
Very easy! I substituted unrefined coconut oil (solid) for shortening. If I ever prepare this again I will use large pretzels only as the small ones (1 3/4" size) were more difficult to dip into the chocolate and coat. I made the mistake of adding three Baker's chocolate squares to the mixture without reading the box which read "unsweetened". The sauce turned out tasting like a strong, almost bitter chocolate which appealed to adults but not so much the under age 4 set. Completely my fault and I take full responsibility. At least my husband's co-workers will be happy today. Thank you for your help with this recipe, too, Kittencal. Reviewed for February Afternoon Tea and Light Suppers 2010.
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