If you’re giving gift cards this season, you’ve probably thought about ways to make them more personalized (or at least wished they more personalized than you know, plastic cards). I’m not much of a gift card giver since I love shopping for people, but if they’re your preference, you have a difficult person to shop for, or you need to get a gift someone you hardly know, they’re great. If you want to be the best gift card giver, just add a little personalized touch. Enter: food.
I love the idea of packaging a sweet treat in a fun tin (like this one…the Container Store has so many goodies, obviously), canister, or cello bags with a bow. These pretzels are my go-to this year…trust me, the recipient will think they’re store-bought! Just tie the gift card to whatever packaging you choose and voila :) A super easy, thoughtful touch to what could otherwise be a generic gift. This also goes great with a bottle of wine, in a cute mug, or with anything else that needs a little extra something to get to the next level.
I almost feel guilty calling this a recipe because the pretzels are so simple to make, so excuse the informalities and approximations. Honestly the instructions make this sound way more complicated than it is so just turn on Netflix for some background entertainment and give it a go!
– A bunch of square pretzels (I used Synder)
– About 5oz semisweet chocolate chips per ~40 pretzels (baking chunks or bars would work fine, too)
– Holiday sprinkles
Heat chocolate on low heat in a non-stick pan or pot. You can also use a double boiler if you have one.
Pour your sprinkles in a bowl and set aside.
When chocolate is melted (usually takes 1-2 minutes), use a spatula to spread a thin coating onto half a pretzel square. I usually get a bunch of chocolate on the spatula and then gently press the pretzel down in the “sauce.”
Immediately move chocolate covered pretzel over bowl of sprinkles and drizzle sprinkles over the pretzel so they stick to the chocolate and the excess falls into the bowl.
Lay pretzels on a wax paper-covered baking sheet and refrigerate for at least 30 minutes. Repeat until you’re done with the batch!
Photos by Monica Dutia for Cake & Lilies