| | Directions |
- Prepare Red Colored Sugar. Set aside.
- Place chocolates in 3 separate 1-cup glass measuring cups. Melt chocolates as directed on package.
- Dip each pretzel rod into melted chocolate, tilting glass so that half of the pretzel rod is covered in chocolate. Allow excess chocolate to drip off. Holding chocolate-dipped pretzel rod over a plate of Red Colored Sugar or crushed candies, spoon sugar or candies over pretzel while turning to coat evenly. Place pretzels on wax paper-lined tray.
- Refrigerate about 15 minutes or until chocolate is firm
**Holiday Tips:
Arrange Chocolate-Dipped Pretzel Sticks upright in a tall glass for an edible holiday decoration.
For a simple homemade gift, package Chocolate-Dipped Pretzel Sticks in clear cellophane bags and tie with a festive ribbon
**How to Crush Peppermint Candies:
To make 1/2 cup crushed candies, you will need about 25 peppermint candies. Place peppermint candies in large resealable plastic bag. Close bag tightly. Pound with rolling pin, mallet or heavy skillet until coarsely crushed. Or, process in food processor using pulsing action. |
|
|
Prep Time: 15 minutes
Servings: 36
|  | | Ingredients | | - | | red colored sugar |
| - | | 4 ounces white baking chocolate or 1/2 cup white chocolate chips |
| - | | 4 ounces semi-sweet baking chocolate or 1/2 cup milk chocolate chips |
| - | | 4 ounces bittersweet baking chocolate or 1/2 cup dark chocolate chips |
| - | | 36 pretzel rods |
| - | | 1/2 cup crushed peppermint candies |
| |
| | Nutrition (per serving) | Calories: 124 Calories
Fat: 4 Grams
Protein: 2 Grams
Cholesterol: 1 Milligrams
Carbohydrates: 20 Grams
Sodium: 208 Milligrams
Fiber: 1 Grams
|
| |
