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INGREDIENTS:
1/2 cup semisweet chocolate chips or white chocolate chips
2 teaspoons vegetable shortening
16 pretzel rods
Suggested Roll-Ins
Crushed hard peppermint candies
Miniature chocolate chips
Chocolate sprinkles
Colored sprinkles
Colored sugars
Sweetened flaked coconut, toasted*
WHAT TO DO:
Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with waxed paper.
In a small microwaveable bowl, microwave chocolate chips and shortening in microwave on HIGH for 1 1/2 minutes, stirring after 1 minute. Stir until chips are melted.
Tip bowl so chocolate runs to one side. Dip one pretzel rod at a time into chocolate, coating about half of each pretzel. Place in prepared pan. Let stand about 2 minutes or until chocolate is partially dry.
Roll chocolate-dipped ends in desired Roll-Ins. Place back in prepared pan. Allow chocolate to dry completely serving.
Store loosely covered at room temperature up to 2 weeks.
Makes 16 servings.
*To Toast Coconut: Spread out on a baking sheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutes or until golden. Stir often to ensure even browning and watch closely to prevent burning.
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