Gourmet Chocolate Dipped Pretzel Rods

"I make these often for bake sales and around the holidays. They are so adaptable for any special event and great for all ages."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Shamrokd photo by Shamrokd
photo by 938006 photo by 938006
photo by Delicias fancy swee photo by Delicias fancy swee
photo by RiBigMouth photo by RiBigMouth
Ready In:
33mins
Ingredients:
7
Yields:
30 chocolate pretzels
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ingredients

  • 10 ounces pretzel sticks (Pretzel RODS)
  • 12 ounces milk chocolate chips (or melting disks)
  • 12 cup white chocolate chips (optional)
  • candy sprinkles (optional)
  • miniature M&M's chocolate candies (optional)
  • mini Reese's pieces (optional)
  • chopped peanuts (optional)
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directions

  • Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
  • If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
  • Dip each pretzel rod about 2/3 of the way up in chocolate.
  • Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
  • Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
  • Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
  • Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
  • Lay back on wax paper to set completely.
  • These look great displayed in, or given in, a unique glass or mug.

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Reviews

  1. Fabulous! We dipped them in melted caramel, let it set up a bit, then drizzled on milk and dark chocolate, then sprinkled on mini M&M's and salted peanuts. SO good. We also made the following: dark chocolate dipped with coconut and almonds, milk and white chocolate drizzle with crushed peppermint candy, and milk chocolate dipped with crushed oreos and little red/green tree sprinkles.
     
  2. Okay, I agree with the reviewer who couldn't get her white chocolate to melt. My husband and I researched it on line, and it seems that some very experienced (which we are not, but we're not stupid, either!) cooks hate working with white chocolate because it can be so temperamental (and "seizes"). So - after throwing out two packages of nice white chocolate morsels because we created white glop that wouldn't melt by either method, we switched to semi-sweet and had great results. We didn't do the white chocolate drizzle (obviously), but rather sprinkled multi colored non-pareils on the dipped semi-sweet pretzel rods for our daughter's class birthday treat. They were a hit. Note: to get the sprinkles on both sides of the pretzels, we lined the wax paper with them and placed the dipped pretzels directly on them, then sprinkled more on top.
     
  3. I didn't follow this recipe but make these often, with a twist. I make homemade carmel from the Nestle (I think) website and dip the pretzels in that first, then in chocolate, then in chopped pecans & finally drizzled with white chocolate. My neighbors can't get enough! I've also used chopped marshmallows as a topping, for the kiddos. I've also rolled in rice krispies after the carmel and then in the chocolate. It's just like a candy bar - YUM! So easy yet so extravagant - I highly recommend dipping in caramel before chocolate - it's the only way I make them now!
     
  4. Loved how incredibly easy these are to put together! The topping options are limitless and they turn out looking so fancy! Love the sweet and salty flavor as well!
     
  5. I made these rods with dark and white chocolate. To keep white chocolate from seizing you can soften it by adding either a little warm butter or a couple of tablespoons of warm milk or cream while the morsels are sitting in your warm double boiler or in the microwave (check frequently). Don't overheat or it will get too hot and that is when the white chocolate becomes a thick paste. Its tricky but I finally figured it out after several years of white choco disasters!
     
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RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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