BIG DIPPERS

By emailinaz

do ahead:up to 2 weeks
prep time: 45 minutes, plus cooling

265 calories per pretzel

Ingredients

• toppings:
• 2 1/2 packages (8oz ea) semisweet chocolate squares
• DO NOT RECOMMEND USING SEMISWEET CHOCOLATE PIECES FOR COATING.
• chopped,toasted nuts, chopped dried fruit, flaked coconut, almond brickle chips, mini peanut butter pieces, green and red sprinkles
• 12 (8" long) baked pretzel rods

Details

Servings 12

Preparation

Step 1

1) place chocolate in a 4 c measuring cup or large glass bowl. in microwave oven, cook, covered with waxed paper, on HIGH 2-3 minutes, until almost melted, stirring occasionally until smooth. (or in 3 qt saucepan, heat chocolate over low heat, stirring frequently, until melted and smooth.)

2) meanwhile, place each topping choice on sheet of waxed paper.

3) holding 1 pretzel rod at a time, over melted chocolate, spoon some chocolate over pretzel to coat, leaving about 2 inches uncoated at one end. immediately sprinkle coated pretzel with choice of topping. carefully place coated pretzel rods in pie plate or shallow bowl, leaning uncoated portion on edge (try to keep pretzels from touching one another) and refrigerate about 15 minutes to set coating.

4) apply second coating of melted chocolate and choice of topping to each pretzel as above; refrigerate about 15 minutes to set coating. store at room temperature in tightly covered container, with waxed paper between layers, up to 2 weeks.