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Chocolate Dipped Pretzels

For my work dessert walk a couple weeks ago, I decided to make chocolate dipped pretzels.  I mean, how hard can it be, melt chocolate, dip pretzels, decorate.

Well when I started melting chocolate just in a little pot on the stove and it started to burn, I should have know I took completely the wrong approach.  (P.S. If this ever happens to you, add butter and you should be able to still use it.)

I've since learned from different sources to use a double broiler (which I don't have) or even just a bowl over the pot of boiling water.  Also Barefoot Contessa has melting chocolate in the microwave tips!

Then just a few days ago when I finished eating my leftover pretzels, I saw there was a recipe on the back:  Chocolate Covered Pretzels.  Wow, Lisa.

1 (12 ounce) package milk chocolate chips
1 (10 ounce) bag pretzel rods
2-3 cubes vanilla flavored almond bark

1.  Using a double boiler or a heat-proof bowl over the top of a saucepan, fill halfway with water, bring to a boil.  Reduce heat to simmer.
2.  Add chocolate chips to top of double boiler or bowl.  Continue heating until chocolate is melted, stirring occasionally.  Remove from heat, transfer chocolate to a tall narrow glass.
3.  Dip pretzel rods into chocolate, tipping the glass slightly to cover 2/3 of rod.  Allow excess chocolate to rip off pretzels.  Place on a wire rack over wax paper or directly on wax paper.
4.  Place almond bark in a microwaveable bowl.  Microwave (high) at 30 second intervals, stirring each time until completely melted.  Drizzle melted almond bark over pretzels.
5.  Allow to cool several hours.  Store in an airtight container in the refrigerator.

Basically I did pretty much everything wrong.


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