Jingle Bells Chocolate Pretzels
Submitted by NanooK
Chocolate-dipped pretzels with white chocolate drizzle. Four-ingredient Christmas treat that comes together in under an hour, no oven required. Salty-sweet, beginner-friendly, gift-tin ready.
YIELD
24 servingsPREP
5 minCOOK
5 minREADY
1 hrsThe easiest holiday treat in the cookie-swap canon: snap-crisp pretzels dipped in melted chocolate and zigzagged with white chocolate drizzle. Salty-sweet, festive-looking, and ready in about 30 minutes of actual hands-on time.
The shortening is the unexpected hero. A tablespoon stirred into the melted chocolate keeps it fluid enough for clean dipping and gives the finished coating a glossy snap once set. Butter, oil, and margarine all break the chocolate temper, which is why the recipe specifically warns against them. Use shortening or skip the addition entirely.
Microwave in 30-second bursts, stirring between each. Chocolate burns long before it looks burnt, and scorched chocolate seizes into a paste you can’t recover. Patience here matters more than speed.
Tap the fork on the side of the bowl after dipping to let excess chocolate drip back. Pretzels with too much coating look gloppy and never set evenly.
The white chocolate drizzle is the final flourish. Flick it across the pretzels with a fork at a fast wrist motion for thin, professional-looking lines.
Pro Tips
- Use salted pretzels. The salt-sweet contrast is the whole point and unsalted versions taste flat.
- Refrigerate the tray for 10 minutes between the dipping and drizzling so the chocolate base is set firm before the white chocolate goes on.
- Sprinkle with crushed candy canes, festive nonpareils, or chopped pistachios while the chocolate is still wet for color and texture.
- Store in an airtight container at room temperature, layered between parchment, for up to 2 weeks. Refrigeration causes condensation that dulls the chocolate.
Variations
- Try the white-dipped version listed in the directions: dip in melted white chocolate and drizzle with semi-sweet on top for an inverted look.
- Roll the wet chocolate end in chopped toasted pecans for a buttery crunch.
- Use thin pretzel rods instead of twists for an easier-to-dip, longer cookie-style treat.
Ingredients
Directions
Cover tray with wax paper.
In medium microwave-safe bowl, place chocolate chips, ⅔ cup vanilla milk chips and 1 tablespoon shortening.
Microwave at HIGH (100%) 1 minute; stir.
Microwave at HIGH additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred; with whisk, stir vigorously until smooth.
With fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate.
Place coated pretzels on prepared tray.
In small microwave-safe bowl, place remaining ⅓ cup vanilla milk chips and remaining ½ teaspoon shortening.
Microwave at HIGH (100%) 15 to 30 seconds or until chips are melted when stirred with whisk; using tines of fork, drizzle across pretzels.
Refrigerate until chocolate is set.
Store in airtight container in cool, dry place. About 2 dozen coated pretzels. WHITE DIPPED PRETZELS: Prepare tray as directed above. In medium microwave-safe bowl, place 1-⅔ cups (10-oz. pkg) white chocolate chips and 2 tablespoons shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 2 minutes or until chips are melted when stirred with whisk. Dip pretzels as directed above. In small microwave-safe bowl, place ¼ cup Semi-Sweet Chocolate Chips and ¼ teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds to 1 minute or until chips are melted when stirred; using tines of fork, drizzle across pretzels. Refrigerate and store as directed above.
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