Everyone’s gotta have a small arsenal of simple recipes that a) can be thrown together with little notice and b) please a large crowd. Bonus points if one of those foods looks pretty and can be an edible gift item…you know, like chocolate bark, toffee, cookies, etc. My go-to? Chocolate covered sprinkled pretzels. They’re incredibly easy to put together and when packaged well, almost always come out looking like you purchased them at a gourmet grocery store.
These are the perfect hostess gift, pick-me-up for a friend or coworker, small birthday gift (my dad insists that I don’t get him anything, so I have to get creative), you name it. They keep well, too, the only downside being that the chocolate could melt if you’re mailing them during the summer. I’ll stick them in a little cellophane bag like this, line the box with tissue, and opt for priority mail shipping.
In terms of assembly, it’s helpful if you have someone to dip the pretzels into chocolate with you, as this step can be pretty time consuming. If not, no worries…I usually occupy myself with Friends reruns or The Bachelor(ette).
Chocolate Covered Sprinkle Pretzels
Makes about 60 sticks
– About 60 pretzel sticks (it was about half a bag of these for me)*
– 1 cup semi-sweet chocolate chips
– ~1 cup sprinkles (whatever kind you desire… you also won’t use all of them, but they’re easier to pick up if you have a bunch in a bowl!)
Line a baking sheet with wax or parchment paper and pour some sprinkles into a bowl. Set both aside.
Pour semi-sweet chocolate chips into a non-stick frying pan or saucepan and heat on low, stirring gradually with a thick spatula (or an egg-flipper-spatula-thing…what are those called?) until chocolate is fully melted. Turn heat on lowest setting and scoop some melted chocolate onto the spatula.
Take each pretzel stick and gently roll it over the spatula until about half the stick is fully covered. Using your fingers, drop some sprinkles on the pretzel stick, rotating it as you go. Do this over the bowl or a plate to catch what falls.
Put each dipped and sprinkled stick on the lined baking sheet and when filled, refrigerate for 1-2 hours (that’s ideal, but you can stick with just a few minutes if you’re in a hurry; I also leave them in overnight sometimes…you just want the chocolate to harden). When solid, remove from sheet and pack, consume, etc.!
*Note: You can make these with any shape pretzel–I just like the size and slight honey taste of these!
PS: So about the photos in this post having some really inconsistent/funky lighting going on… I basically snapped the bottom two in my kitchen which has terrible yellow lighting that no amount of editing could save. Just another #bloggingbehindthescenes!
Photos by Monica Dutia for Cake & Lilies