Chocolate-dipped pretzels are yummy and easy to make. I wanted to kick things up a notch by giving them some funky flavors. So, for a Christmas party, I created Whiskey Praline Pretzels, White Chocolate Chili Mango Pretzels and Chocolate-covered Sunflower Seed Pretzels. They were all really good, and it was fun to watch people try out the unexpected combinations.
Ingredients
- Pretzel rods
- Light chocolate candy melts
- Dark chocolate candy melts
- White chocolate candy melts
- Dried chili mangoes, chopped into small pieces
- Chocolate-covered sunflower seeds
- Jack Daniels pralines, broken into small pieces
Directions
- Line a baking sheet with parchment paper.
- Melt candy melts according to package instructions.
- Dip pretzel rods into melted chocolate, tapping off excess back into the bowl.
- Drop mango pieces or pralines or sunflower seeds onto pretzels.
- Drizzle with alternate flavor of candy melt if desired.
- Place in freezer for 10 minutes or until hardened.
You can also make candy bark by blending candy melts and toppings in a thin sheet, freezing it and then breaking it up into chunks. The Whiskey Praline Chocolate Bark, pictured above, was especially tasty!
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