I need to be honest with you – this post feels like a bit of a sham. It’s like when a popular blogger advises using cake mix to make “the perfect birthday treat!”, or “reveals” that frozen french fries are how she makes her frites so very photo-worthy. Look at me, I’m Sandra Lee. There’s nothing wrong with either of those things – because who doesn’t enjoy a festive Funfetti cake from time to time? (or yearly, no matter how old you get, ahem) – but let’s not get on a high horse about it cowboy!
So please note, I am on a very low horse about all this. It’s like one of those tiny ponies you can’t believe exist, but which totally do. (Nathan, are you reading this? If we can’t have a dog, I want a miniature horse!)
Do you want to make the perfect Christmas treat NO COOKING REQUIRED?! Do you want to create something gorgeous that takes very little skill or effort? Do you want to impress your friends and feel secretly smug? Then have I got a recipe for you!
FESTIVE DIPPED PRETZELS
. 12 ounces of whatever type of dipping flavor you like! This year, we used semi-sweet chocolate chips, white baking chocolate, and peanut butter chips.
. Large bag of pretzel rods, wherever you can find them! I find that sourcing pretzel rods is one of the hardest parts of this recipe because dang these bad boys are difficult to find. We used Snyder’s of Hanover and they weren’t even broken when we bought them. Kudos to you, neighborhood grocery store!
. Holiday-themed sprinkles and toppings of your choice! We like sprinkles and colored sugar, but mini-M’n’Ms, tiny chocolate chips and mini marshmallows would also be fun!
1. Assemble all the ingredients and lay out a workspace: we cover the table and countertops in waxed paper so we have plenty of room for drying.
2. Coarsely chop the chocolate into small chunks. No chopping needed if you’re just using chocolate chips.
3. Lay either your white or dark chocolate in the top of a double boiler and turn the heat to medium-low. The water should never boil, or touch the bottom of the pan on top. This is especially true for white chocolate (which is not actually chocolate) and peanut butter. They have a much lower heat point, so just stay on low and be patient.
You can also melt your chips in the microwave, but I’ve found that method to be faster in the short term and more cumbersome in the long term. Chocolate on a double boiler will keep it’s consistency for however long this project takes.
4. Once the chocolate is liquid, you can start dipping! Depending on the depth of your pot, you can physically dip the pretzel or you may end up spooning it on and smoothing out with a spatula. Either way works.
5. Roll in toppings or sprinkle them on before the chocolate sets. This year, we also did a lot of striping and swirling, which, now that I type it, makes it sound like we were at an old timey church hall dance instead of just hanging in the kitchen. Decorate however works for you. My favorites are the chocolate peanut butter swirl with gold sprinkles. Like Reba says, FANCY.
6. Lay them out on the waxed paper to dry. Let them set overnight, just to make sure they’re good to go.