It reminds me of that M&M commercial (the synchronocity here is just incredible, isn’t it?) where the “salty-sweet” snack gets eaten and has the choice between the beautiful woman and the hungry-eyes guy. I am not a beautiful woman, nor a hungry-eyed man, but I am the only choice my salty-sweet snacks have to be eaten by. Thank goodness; once I have these treats, I am not sharing. Ever. Don’t ask, don’t even look my way. John knows not to stand between me and my chocolate covered pretzels. That’s a good boyfriend, if I’ve ever heard one.
This is another great treat for the kids though–set out tubs of sprinkles, etc. and let them dip their own (after you dip their pretzels for them since the chocolate should stay warm). Let them set, and then enjoy them together; or, if you’re like me, separately. But happy!
Chocolate Covered Pretzels
Serves: 12 (36 pretzels)
16 ounces chocolate chips (mix it up and use semi-sweet, milk, or dark for different flavors)
36 large pretzels (I love the UTZ pretzels best)
Toppings such as non-pareils, sprinkles, candy hearts, etc.
Prepare a cookie sheet by placing wax paper or tin foil over it. Melt the chocolate chips in a double boiler, stirring until smooth. Keeping the chocolate warmed, dip pretzels, one at a time, coating the entire surface. Place on the prepared cookie sheet. While still warm, top the pretzels with desired toppings (if you are using non-pareils or candy hearts, carefully place each one in its place, pressing slightly). Press the toppings in slightly so they stick to the pretzels. When all pretzels have been finished, let them set in the fridge. Once set, place in an air-tight container for up to 2 weeks.
Until the next time my oven is on…
