This recipe is courtesy of Risa at BakedPerfection.com!
- 1 lb bag pretzel twists (I used Rold Gold)
- 2 14oz bags of white chocolate candy coating (can also use white chocolate chips, or almond bark)
- Sprinkles to decorate
- Candy coating in additional colors to decorate
To prepare the pretzels line a cookie sheet with parchment paper.
To melt chocolate, empty contents of 1 bag of white candy coating into microwave safe bowl and microwave in 30 second intervals stirring between until the chocolate is melted consistently (melt the 2nd bag of white chocolate when the 1st bag is just about finished). Using only the unbroken pretzels place the pretzels into the chocolate, covering them completely. Use a fork to “fish” the pretzels from the chocolate shaking the fork back and forth to remove any extra chocolate. Place the pretzels on the parchment lined baking sheet.
If you are going to decorate with sprinkles or colored sugar make sure to sprinkle the pretzels before the chocolate hardens.
To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle. Use the sandwich bag to pipe the chocolate back and forth over the hardened chocolate covered pretzels until you reach the desired look. When the drizzle has hardened (you can put them in the freezer to speed up the process) brake off any extra chocolate with your fingers or the back end of a fork or spoon.