Description
Dark chocolate-dipped pretzel rods with orange-purple drizzle, toffee, sprinkles, and flaky salt.
Ingredients
Scale
- 18 pretzel rods (about 360 g)
- 12 oz (340 g) dark chocolate, finely chopped
- 1 tbsp (14 g) refined coconut oil
- 3 oz (85 g) orange candy coating wafers
- 3 oz (85 g) purple candy coating wafers
- 1/3 cup (55 g) fine toffee bits
- 2 tbsp (24 g) orange, purple, and black jimmies
- 1/2 tsp (2 g) flaky sea salt
Instructions
- Line two trays with parchment. Inspect the pretzel rods and set aside 18 straight unbroken pieces.
- Melt the dark chocolate with the coconut oil in short microwave bursts, stirring often. Transfer it to a tall narrow glass.
- Dip each pretzel rod about three-quarters of the way into the chocolate. Tap gently and place on parchment.
- Immediately add a small amount of toffee bits, jimmies, and flaky salt. Let the base coating begin to set.
- Melt the orange and purple coatings separately. Drizzle thin irregular lines over the dark coating.
- Let the wands set completely at cool room temperature before lifting or packing them.
Notes
If the kitchen is warm, chill the trays for 8 minutes, but avoid extended refrigeration that can create condensation.