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.
You can get creative for just about any holiday- like Halloween!
Questions & Reviews
thanks so much! I will give a go again today! 🙂
AJ–Nah, oil or shortening just makes it melt and drizzle smoothly, but it will get nice and solid after a little while. In fact, that's all almond bark is–white chocolate with oil or shortening added to it to help it melt.
Hope that helps! 🙂
please please- I have not been able to get white chocolate chips to melt for me! I would love to make these with white choc chips, but can't! Doesn't adding shortening or oil like you mentioned keep it from hardening again?
I have made these for a few years as well and you know what makes it prettier? Use a squeeze bottle (like the ones for dying hair?), put the melted chocolate in that & then drizzle that over the dark chocolate. Using a fork to drizzle sometimes clumps, the bottle helps keep it consistent. Also, don't use caramels…you can buy a brick of caramel that is used for wrapping around pretzel rods. I twist that around the rod, then dip the chocolate. It makes it super yummy with the thick twist of caramel. Also, using the mercken milk choc wafers (buy them at a bulk store) are a lot tastier & you don't have to use shortening with it. It melts really nicely & they come in all kinds of colours!
you're the best! thanks!!
Sara–I'd probably say 1 week, maybe 2 tops, just because the "handle" of the pretzel might start getting stale.
Hope that helps! 🙂
hey ladies! if anyone is around checking this old post i have a question!
how far in advance do you think you could make these? if i did them and packaged them in the cellophane bags i'm thinking a couple weeks right?
thanks!
Sara
Great tips, thank you! I made these today with my daughter for the first time and she loved them! We even found “pretzel bags” at our local craft store, by Wilton (company that makes all the cake/candy supplies). 20 bags for like $2.50.
Hey….I love pretzels. I really love the gold rush ones that I would buy at the chocolate factory there in Boise. They were by far my favorite….homemade caramel and all the nuts and goodies….YUMMY!!!
I will have to give these a try
Oh your pretzels look fantastic! I’m actually making some tomorrow for my son’s class and a party this weekend…they are the best and you can do so much to make them festive! Love your packaging!
Thanks for the add on Foodbuzz!