Monica Stevenson
Chocolate Pretzels
Serves 8 to 102 bags chocolate chips (dark or milk chocolate)
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optional
Crushed cookies, for garnish, optional
1. Melt chocolate in double boiler over medium heat on stove top.
2. Using tongs, or your fingers, quickly dip top of pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings.
3. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
Walnut-Cheddar Crisps >
