It just hit me today that Christmas is just over 2 months away. How crazy is that?! I don’t know about you guys but I feel like there is so much to do and accomplish before Thanksgiving, let alone Christmas, comes to pass. You should also be proud of me – this is the first year that I bought candy for trick-or-treaters. I’m sure we won’t have anyone knocking on our door now that I’m actually prepared but hopefully I’ll be proven wrong. Otherwise, I’m stuck with about a bazillion Babe, Twix, & Snicks. And that is not a good combination for someone who can’t control their snacking habits.
Today’s chocolate dipped pretzels came to fruition out of a weird craving for pretzels-turned-into-dessert. This was such a fun recipe to put together. Aside from licking my fingers every 30 seconds, it was entertaining to see just how much of the pretzel rod I could cover in chocolate. As you can see, some were way more successful than others. But they all tasted delicious, though I did favor the underdog of all chocolate (aka white chocolate).
CHOCOLATE DIPPED PRETZELS WITH NUTS
UTZ long pretzel rods
Nuts, finely chopped
Semi-sweet dark chocolate*
Melt white chocolate and dark chocolate in separate containers. You can use the microwave or a broiler on low heat, taking care that the chocolate doesn’t burn. Place chopped nuts in a third container and coconut in a fourth. Break pretzel rods in half. Dip broken side into chocolate, then press into nut or coconut mixtures (or both!). Place on a baking sheet lined with parchment paper. Repeat for remaining pretzel rods. Refrigerate for 1 hour before serving.
*Use good quality chocolate like Godiva, Lindt or Ghirardelli