One of my favorite things to decorate and give away at the holidays is dipped pretzel rods. They’re easy, relatively inexpensive, and universally loved by kids and adults alike. One of the greatest things is that you can customize them according to tastes and holidays–in October, I made dark chocolate/white chocolate magic wands dipped in colored sprinkles. For this go-around, I was inspired by everyone’s caramel apple suggestions and REALLY wanted to do caramel, white chocolate, and cinnamon sugar for the pretzels. Here is what I discovered:
–You want to dip the base layer about 1/2 to 2/3 of the way down the pretzel. To make any dipping easy, you can either melt the chocolate (or caramel…or whatever) on the stove top and transfer it to a mug or just melt it directly in the mug in the microwave. Then you can hold the pretzel in one hand and the mug handle in the other and maneuver it however you need to to coat the pretzel.–After dipping, allow the excess to drip back into the mug. You can also roll the pretzel rod between your hands to spin the excess back into the mug.
–After dipping or decorating each layer, you don’t want to ruin your pretty creation, so you can either allow them to harden with each end of the pretzel on a wide-mouthed bowl or you can use a cooling rack. Just be sure and spray whatever you use with non-stick cooking spray.
–Try to be patient and let the layers cool completely before dipping or drizzling. This is especially important if you’re using two different kinds of chocolate. Otherwise, they’ll melt right into each other and that ain’t pretty.