Description
Crisp sweet-salty pretzel rods dipped in three chocolates and festive toppings.
Ingredients
Scale
- 24 large pretzel rods (about 300 g)
- 6 oz dark chocolate, chopped (170 g)
- 6 oz milk chocolate, chopped (170 g)
- 8 oz white chocolate, chopped (226 g)
- 1/4 cup crushed peppermint candy (40 g)
- 1/4 cup holiday nonpareils (45 g)
- 1/4 cup finely chopped pistachios (30 g)
- 2 tbsp freeze-dried raspberry crumbs (12 g)
Instructions
- Line two sheet pans with parchment and sort out any broken pretzel rods.
- Melt the dark, milk, and white chocolate separately in dry bowls using short microwave intervals or a bain-marie.
- Transfer one chocolate to a tall narrow glass. Dip each rod two-thirds of the way and let excess coating drip off.
- Lay on parchment and add toppings immediately. Repeat with the remaining chocolates.
- Use leftover contrasting chocolate to drizzle thin lines over the coated sections.
- Let stand at cool room temperature until completely firm, about 45 minutes.
- Pack only after the coatings release cleanly from parchment.
Notes
Keep water away from melted chocolate and add toppings immediately after each rod is dipped.