We make chocolate pretzels year-round, but are more creative at Christmas! My man has some major skills 🙂 He made all of these for his co-workers. Tons of variations as well as English Toffee. I made chocolate covered marshmallows (again), baked cakes for Aaron’s birthday and made buttercream icing and marshmallow fondant. There is always one day a year that is spent crazily baking treats for Christmas and today was that day! For your viewing pleasure there are white chocolate/Andes mints, chocolate/peppermint candy cane, chocolate/wintergreen candy cane, chocolate dipped peanut butter pretzels, chocolate/Andes mints/white chocolate drizzled, and chocolate with white chocolate drizzled pretzels. YUM.
To make your own you will need:
Pretzels (any shape)
Chocolate or white chocolate. Melting bars or chips work well. (You can get a block of Ghiradelli chocolate at Sam’s Club and the chips at any craft store.)
Melt your chocolate in a 2 c. glass measuring cup for small pretzel rods or mini pretzels. For the large rods, a plastic cup works well. Microwave 30 seconds at a time, stirring after each interval until melted. Dip pretzels, tap to get rid of excess chocolate and place on a cookie sheet covered in waxed paper. Sprinkle with toppings (sprinkles, nuts, candies), drizzle with a different kind of chocolate or leave plain!
For peanut butter pretzels: coat pretzel rod with a coat of peanut butter using a butter knife. Dip in chocolate and place on waxed paper. These are SOO good!