December 10th

Ingredients

1 12-ounce package dark chocolate, white chocolate or milk chocolate chips

1 tablesspoon shortening

24 small pretzels

sugar cookies

assorted holiday sprinkles

Preparation

Prepare a baking sheet by lining it with wax paper. You can melt the chocolate over a double boiler or in the microwave. (see the December 7th post for instruction for the double boiler – http://wp.me/p21Kn4-1r). Place the dark chocolate, white chocolate or milk chocolate chips together with the shortening in a microwave-safe bowl and microwave on high for 1 minute. Remove and stir with a rubber spatula. The chips should look like before, but start melting while you stir,  if they don’t, you can continue to microwave for 15 more seconds, then stir again. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully! Stir until smooth and combined. If using a microwave you may need to reheat if mixture gets too thick for dipping. For the double boiler method, chocolate needs to be removed from heat, but can stay over the hot water.

Drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times allowing excess to drip off, and place it on the prepared baking sheet. Sprinkle the sprinkles on while the chocolate is still wet. Repeat with remaining chocolate and pretzels. You can also cover sugar cookies or store bought cookies like oreos in chocolate. Place on wax paper lined cookie sheets and chill until firm.

     

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