The Great Jelly Roll Bash is on September 21st – Join me!

A Chocolate Dipped Christmas

As I was browsing the aisles in World Market with my best friend, I came across a plastic candy bar mold. Right next to it there were bags of Ghirardelli white and dark chocolate and crushed peppermint. It was then when I decided to make parts of my Christmas gifts using chocolate. I made Peppermint Bark, Almond Bark, White Chocolate Dipped Pretzels, Thin Mints, Chocolate Chip Bars and Chocolate Cakes. For a week and a half I have been consumed with this. In the mornings and evenings (and in-between sneaking off to Hobby Lobby) I have been creating all of these these yummy goodies. I coupled the chocolates with items like novelty plates, boxes, bags, ceramic measuring spoons, cups, ornaments and mugs. I think it is a great way so show those fun people in your life how much you care.

This is how i made the White Chocolate Pretzels…

FRIST OFF: read the melting instructions on your chocolate. I bought a tray of Vanilla Bark from Albertsons. I melted most of the tray and since it melted well I added the rest of the tray. Then I added some vegetable oil and vanilla extract and it became a ball. The texture was harder than fondant. Not at all dippable. After a day of not understanding why this happened, thinking that I burnt it or maybe it was the knock off extract… I finally looked at the instructions from the tray and read that I was not suppose to add any type of liquid. GURRR.

White Chocolate Pretzels Ingredients

16 oz White Chocolate chips or Vanilla Bark
2 teaspoons canola oil (do not use if using Vanilla Bark)
1/2 teaspoon Vanilla extract (do not use if using Vanilla Bark)
holiday sprinkles

Line your baking sheet with parchment paper. Fill the base of a double boiler with water, two-thirds full. On a stove top heat the water on medium heat. If using chunks of chocolate such as Vanilla Bark chop it up. When the water starts to boil place the chocolate chunks or chips in the top pan of the double boiler. Let it stand for 2 minutes and then start stirring it. Stay close and make sure that you do not burn the chocolate. When all the chocolate is melted turn the heat off. If you are using a bag of unflavored chocolate chips add your extract now. Stirring until well combined.

Fill your baking sheet with pretzels leaving about a half an inch in-between each pretzels. This will make it easier when you start dipping. Hold onto the corner and dip one pretzel at a time. Let the excess chocolate drip off and then place them back on the parchment lined baking sheet. After you have dipped all of the pretzels on your baking sheet shake some holiday sprinkles on top. Put the Baking sheet in the fridge for 30 minutes or until they are completely dry. I like to store them between layers of parchment papers and keep them in the fridge.

This is an easy and fun recipe. Enjoy!

Leave a Comment