Chocolate Covered Pretzels

Wondering what festive treats to serve your family this Christmas? I find that having a variety of mini treats to pick from never goes a-miss in our home. For this Christmas - seeing as it will just be our immediate family with a pandemic to contend with- I decided to make a variety platter of sugary treats to go alongside the savory treats we will have out. This sugary treat platter included Chocolate Truffles, Peanut-butter balls, Chocolate Pretzels, Christmassy Cake Pops, Peppermint Chocolate bark, Cranberry Blondie bites, and Rum balls.  Best yet, all of these can be made ahead of time, boxed in an air tight container (some may have to be kept in the freezer) and put out on Christmas day. 

Ingredients:

* 30-40 Mini Pretzels or Pretzel sticks 

* 1-1 1/2cups Semi sweet Chocolate Chips 

* 1cup White Chocolate Chips 

*  2 x 1 1/2tbsp Unsalted Butter (1 1/2 + 1 1/2 divided accordingly)

* Sprinkles of your choice (red and green sprinkles, crushed candy cane)

Directions:

1. Combine the white chocolate chips with 1 1/2tbsp of butter and melt in the microwave in bursts of 15 seconds, mixing well in between, until smooth and soft. 

2. Repeat with semi-sweet chocolate chips and butter, in a separate bowl.

3. Line a baking sheet or two with parchment paper. 

4. Dip the pretzel sticks half way in the chocolate (you may need to fill a glass with some melted chocolate so you can easily dip the sticks in half way). Leave on parchment to dry - add sprinkles while wet. Using a fork, dip the twisted-pretzels in chocolate and tap the fork on the side of the bowl to remove excess chocolate. Leave on parchment - add sprinkles while wet - and leave to dry. 

Note: The chocolate will dry and set much faster if left in fridge for 15-20minutes. 

5. Once completely dry and set, you can transfer it to an air tight container, and store up to 2 weeks. 

Please leave a comment should you decide to try this recipe. Tag me in your photos or post a photo under comments. 

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