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Recipes
Shopping list
Ingredients
- Parchment paper
- 1 (12 oz bag) pretzel rods
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 (11 oz) bag white baking chips
- Mini candy-coated chocolates, shredded coconut, crushed peanuts, marshmallow bits, and sprinkles (optional, for topping)
Steps
- Line 2 baking sheets with parchment paper. Fill 2 medium saucepans halfway with water and bring to a simmer on medium-low. Place chocolate and white chips in 2 separate heatproof bowls, then place bowls in saucepans (should fit snugly, but not touch water). Heat 3–4 minutes, stirring frequently, until melted.
- Divide pretzels into 2 groups (about 18 pretzels each). Dip one-half pretzels individually into each bowl, coating about three-fourths of pretzel and leaving 3 inches undipped at the bottom for a handle. Let excess drip off, then arrange on baking sheets and sprinkle immediately with your favorite toppings. Let stand until cooled and set completely. Serve or store in airtight container.
Amount per 1⁄12 recipe serving: Calories 370, Total Fat 17g, Sat Fat 12g, Trans Fat 0g, Chol 10mg, Sodium 250mg, Total Carb 55g, Fiber 1g, Total Sugar 30g, (Incl. 30g Added Sugars), Protein 5g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 6%