4 Ingredient Candy Cane Chocolate Covered Pretzels Food

4-INGREDIENT CANDY CANE CHOCOLATE-COVERED PRETZELS

Steps:

• Place candy canes in the blender or food processor and pulse until you get to your desired crushed candy cane size (as coarse or fine as you want). Alternately, you can place the candy canes in a large Ziploc bag and crush the candy using a mallet.
• In a medium microwave-safe bowl, melt chocolate chips with vegetable oil in the microwave (on a lower power setting such as 50%) in 30 second intervals, stirring in between, until the chocolate is completely melted and smooth. Alternately, you can melt the chocolate in a double-boiler (bain-marie).
• Line a baking sheet with parchment paper. Take a pretzel, drip it completely in the white chocolate, shaking off the excess before placing on the prepared baking sheet. Repeat until you are finished using up all the pretzels. Then sprinkle as much crushed candy cane on top as you like.
• Place the baking sheet in the freezer for 10 minutes or until the chocolate is hardened. Enjoy!

CHOCOLATE COVERED PRETZELS

Steps:

• Melt the chocolate over medium heat in a double boiler on the stove. Line baking sheets with parchment paper.
• Once it's melted, stir in any flavoring as desired.
• Remove from the heat. Dip the pretzels into the melted chocolate using a fork underneath. Let the excess drip off.
• Place on the parchment paper to set completely. Before they set, sprinkle on any toppings you want, crushed candy canes, sprinkles ,etc.
• Once set, store in a closed container between layers of waxed paper at room temperature for up to a week.l Freeze in freezer-safe container for up to 3 months.

CHOCOLATE-COVERED PRETZELS

Steps:

• Cover a baking sheet with waxed paper.
• In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
• Using tongs dip each pretzel in chocolate allowing excess to drip off.
• Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
• If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
• Place the coated pretzels in the refrigerator to harden.
• After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
• Drizzle the white chocolate in small strands over each pretzel.
• Return to waxed paper and refrigerate.