Baking 101: Chocolate Dipped Pretzels
This is that time of year (i.e. fall, i.e. back-to-school, i.e. precursor to the holiday season) where I find myself churning out a LOT of baked goods and treats. Kindergarten open house. Neighborhood block party.
You know the drill.
And while I love to bake – and consider myself an experienced baker – there are times when I need something fast and easy. And seasonal. And nut-free.
You know the drill.
Something like these:
Chocolate dipped pretzels are my “go-to” treat for occasions that require a festive, kid-friendly treat – in large quantity.
With just a few ingredients – and no measuring – I can have several trays of these pretzels ready in under an hour. And while there’s no recipe per se, there are a few tricks to make the process a little easier – and less messy too.
What you’ll need:
Melting wafers, in assorted colors
Sprinkles and decor
First, set up your work area – line a few baking sheets with foil, parchment or wax paper. Make foil “trays”, open on one end, for easy decorating.
You can melt the wafers in a metal bowl set over a pot of simmering water, but I like to use my microwave. A coffee mug is the perfect size and shape for dipping the pretzel rods (just make sure it’s microwave safe).
Working with one color at a time, melt at 50% power, working in 30 second increments and stirring well each time. Do not overheat as this will change the consistency of the wafers and make them harder to work with. If this happens, add 1-2 t. of vegetable oil, which will restore consistency.
Dip the pretzels in the melted candy, gently tapping off any excess till just a thin coating remains. You’re now ready to coat them in your sprinkles. For the neatest, most even results, gently press the pretzels into the sprinkles, coating all sides. Try to avoid rolling. Lay the dipped and coated pretzels on your lined baking sheets to set.
I went with an autumnal theme here but you can easily switch things up for Halloween, team colors, Valentine’s Day – the sky’s the limit!
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