Ingredients
Equipment
Instructions
- Line a large baking sheet with parchment paper or wax paper to prevent sticking.
- In a microwave-safe bowl, melt the chocolate wafers in 30-second intervals, stirring between each, until completely smooth. Stir in optional coconut oil if the chocolate is too thick.
- Hold one end of a pretzel and dip it into the melted chocolate, using a spoon to coat it evenly. Leave a small part of the pretzel uncovered. Tap off any excess chocolate against the side of the bowl.
- Place the dipped pretzel onto the prepared baking sheet. Immediately add sprinkles or other toppings while the chocolate is still wet.
- Let the pretzels sit at room temperature for 1-2 hours, or until the chocolate is completely firm. For a faster set, place them in the refrigerator for 10-15 minutes.
Notes
Tip 1: For pretzel rods, use a tall, narrow glass for easier dipping.
Tip 2: Ensure no water comes into contact with the melting chocolate, as it can cause it to seize.
Tip 3: Store in an airtight container in a cool, dry place for up to 2 weeks.
Tip 2: Ensure no water comes into contact with the melting chocolate, as it can cause it to seize.
Tip 3: Store in an airtight container in a cool, dry place for up to 2 weeks.
