Homemade treats or gifts don’t inherently need to be very involved or require a lot of time. These two-ingredient chocolate-covered pretzels fit the bill perfectly each time: They’re sweet and savory for the best of both worlds.
INGREDIENTS:
10 to 12 ounces chocolate chips (about 2 cups), or use 1 cup each of 2 different kinds
1 tablespoon vegetable oil (if using white chocolate chips without cocoa butter)
3 cups mini pretzel twists (60 to 80 twists)
Topping options:
Sprinkles
Finely chopped nuts
Shredded coconut (finely chop if in long shreds)
Flaky salt
Finely crushed peppermint hard candies
Cookie or graham cracker crumbs
Melted chocolate, for drizzling
INSTRUCTIONS:
Line 2 baking sheets with parchment paper, wax paper, or silicone baking mats.
Place 10 to 12 ounces chocolate chips in a medium microwave-safe bowl. If using white chocolate chips without cocoa butter, add 1 tablespoon vegetable oil. Microwave on HIGH for 1 minute. Stir and continue to microwave on HIGH in 30-second increments, stirring after each increment, until the chocolate is melted and smooth, 1 to 2 minutes more. (Alternatively, place the chocolate in a medium heatproof bowl set over a small saucepan of simmering water. Heat, stirring often, until melted and smooth.)
If you’re using two different kinds of chocolate chips, microwave 1 cup of each kind in a separate heatproof bowl until melted (use 1 1/2 teaspoons vegetable oil with 1 cup white chocolate chips without cocoa butter).
Working with 1 mini pretzel twist at a time, drop into the chocolate and flip with a fork to coat. Lift the pretzel out of the chocolate with the fork and gently tap the handle of the fork against the top of the bowl a few times to shake the excess chocolate off. Transfer to the baking sheet (if you don’t want any chocolate puddling under the pretzel, use a toothpick to transfer the pretzel from the fork to the baking sheet).
Dip the remaining pretzels, placing them close together on the baking sheets but not touching. If you are topping the pretzels, dip in batches of 10 pretzels, then sprinkle them with the topping of choice before the chocolate coating sets. (If the chocolate cools down and becomes difficult to dip, rewarm in the microwave or on the stovetop as needed.) Let sit at room temperature until the chocolate is set, 30 minutes to 1 hour, or freeze for 8 to 10 minutes.
For a decorative chocolate drizzle, wait until the chocolate coating is set. Transfer the pretzels to a wire rack. Use a fork to drizzle melted chocolate of the opposite color (for contrast) over the pretzels in a decorative pattern. Let sit until the chocolate drizzle sets or place in the freezer to set.
RECIPE NOTES
White chocolate chips: White chocolate chips which contain cocoa butter, such as Guittard Choc-au-Lait, melt the most smoothly. If you can’t find white baking chips with cocoa butter, opt for chopped bars or discs of white chocolate instead (add the vegetable oil if it doesn’t melt smoothly). Don’t use white candy melts, which aren’t as flavorful as white chocolate.
Storage: Store in an airtight container at cool room temperature for up to 2 weeks.
As posted on TheKitchn.com.