Chocolate Covered Pretzel Wands Recipe 445

Steps:

• In a microwave, melt chips; stir until smooth. Dip each pretzel rod halfway into melted chips; allow excess to drip off. Sprinkle coatings with candy stars and colored sugar. Place pretzels on waxed paper; let stand until dry. Store in an airtight container.

Steps:

• 1. In a saucepan on medium-low heat, slowly melt the almond bark. Do not melt too quickly or it will burn. Lay out wax paper on a counter or a few large cookie sheets. Set aside. 2. Once the almond bark is fully melted, dipped/roll/coat the pretzel rods in the bark and gently tap the excess off. To decorate with sprinkles, coat the wand while the bark is still wet. Place on the wax paper and let dry completely. 3. To decorate the pretzel wands with chocolate/caramel/butterscotch, pour the melted toppings into separate sandwich or snack baggies and cut of the tip of the corner. Drizzle onto the wands. Place in the fridge to set completely.

Steps:

• Dip 10 pretzels in milk chocolate, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set., Dip the remaining 10 pretzels in white candy coating, allowing excess to drip off. Place on waxed paper. Decorate half of the pretzels with sprinkles. Chill for 10 minutes or until set., Drizzle the plain white-coated pretzels with milk chocolate. Drizzle the plain milk chocolate-coated pretzels with white candy coating. Chill for 10 minutes or until set. Store in an airtight container.