The first day of my 25 Days of Christmas Baking Challenge is to be a favourite treat from childhood. This was easy for me. Chocolate dipped pretzels were one of the very first things that my mom taught me to make when I was very young and the one thing that I *have* to make every year no matter what.
Best of all, they’re very easy to actually make, especially if you’re in a time crunch. Good thing because people will beg you to make them again and again!
What You Need
- Pretzels (either twists or sticks)
- Chocolate wafers (dark, milk, or white chocolate) ~ they seem to be super hard to find this time of year though as I’ve checked two stores and they were both sold out of the white chocolate ones!
- Glass bowl and pot to act as a double boiler
- Wax paper
- Setup a double boiler and melt the chocolate wafers (a microwave also works for melting chocolate, but I like the control of the boiler). A double boiler is just glass bowl on top of a pot with 2-3 inches of water at medium heat below. Stir the wafers until smooth when they start melting.
- Dip! This is the fun part. I find using tongs is the easiest way to drop the pretzel into the melted chocolate and pick it up. A fork also works, but it’s much hard to control. Remelt if the chocolate starts getting too thick. Hint: broken pretzels are also fun to dip. Just means more you have to eat yourself 😉
- Drop the pretzels onto a pan with wax paper and decorate. Add some Christmassy sprinkles on top, or drizzle with other chocolate.
- Let the dipped pretzels cool. It takes 10-15 to allow the chocolate to fully dry before you can pick them up. I usually throw it them in the freezer for 2-3 minutes which does the job. Now enjoy the salty sweet deliciousness!