Friday, December 16, 2011

Chocolate Dipped Pretzel Rods


Chocolate + salt = perfect treat.  I love chocolate covered pretzels.  Usually when I make them, I do the standard pretzel twists. From time to time I'll even drizzle a little white chocolate on top of those for a professional, polished look.  But when I was at the grocery store the other day and spied a bucket of pretzel rods, I knew exactly what I was going to do with them.  Any pretzel rod you like will do to give you the salty, chocolatey, crunchy combination that can't be matched.

Using a good quality melting chocolate (I use Mercken's) is key here, just like in the Oreo Truffles.  Your special piece of equipment is the tallest drinking glass you have.  And you can decorate these as simply or as dramatically as you like. Lately I've seen other version around the blogosphere with the pretzel positively drowning in toppings like peanuts, M&Ms, sprinkles and more chocolate.  I considered drizzling colored chocolate on top but instead opted for some simple holiday nonpareils and candy cane sprinkles.  Whatever you choose, this is an easy and tasty treat that will be hit with everyone.



Cookie Swap update: I received these Butter Pecan Turtle Cookies from Sara at My Less Serious Life.  These were sweet, buttery and nutty.  For the full recipe, check out Sara's blog.


Chocolate Dipped Pretzel Rods


Ingredients

48 pretzel rods
approximately 1 1/2 pounds milk chocolate candy melts
sprinkles, nonpareils or other decorations as desired

Place candy melts in a tall glass. (Note: Use a glass with a thick edge so that it absorbs some of the heat and use can easily hold the glass after it's come out of the microwave.)


Melt chocolate in microwave for 2 1/2 minutes at 40% power.  Note: Changing the power level of your microwave is key.  Otherwise you will burn the chocolate.  Low and slow is the motto here.


Stir chocolate until smooth.  If you need to melt it more, microwave it in 20-30 second increments at 30% power until you get a runny consistency.  Note: If you have difficulty getting your chocolate to melt smoothing, add about a Tablespoon of vegetable shortening before heating again.  If it still is clumpy, the chocolate is likely too old to be smooth for dipping.  But you could empty the dish into a zip top bag, let the chocolate harden, and then chop the chocolate for use in cookie recipe or something similar.  

Once your chocolate is smooth, tilt the glass slightly and dip a pretzel rod into the glass, twisting it along the edge of the glass to allow the excess to scrape off as you pull the pretzel rod out of the chocolate.  (Sorry I don't have many pictures of this part, it's kind of a two hand operation so I couldn't pick up the camera!)  Arrange dipped pretzels on a lined cookie sheet (waxed paper, parchment, Silpat--whatever you have on hand).


Sprinkle decorations of your choice over the freshly dipped pretzels so the decorations stick to the wet chocolate.

Chill for about 30 minutes or until set.


Makes 4 dozen dipped pretzels.

Happy Baking,
The Cookie Princess

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3 comments:

  1. yay! glad those cookies made it to you safely (i had a box stolen off my porch!) and that you are enjoying them. thanks for the link up!

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  2. cant go wrong with sweet and salty. so festive.

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  3. Salty plus sweet equals heaven!!! They look wonderful!

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