Each time I read my step-mom’s crafty blog Burlap and Crystal, I’m instantly inspired. She recently posted this chocolate dipped jumbo-pretzel dessert & of course, I wanted to make them ASAP. As a treat for the weekend, I substituted regular chocolate for extra dark chocolate [ helloooo, antioxidants! ] & used mini pretzels instead of large ones. After throwing them in the freezer, my preference was definitely the dark chocolate/coconut ones. This sweet & salty crunchy treat complements any cocktail party, movie night, or upcoming Easter soirée.
+ Quick skinny tip: there’s no reason to have fifteen of these. They’re a dessert; savor the taste. Four or five is an appropriate amount!
[ Recipe adapted from Burlap and Crystal ]
+ Serves 4 people
20 small, low-fat, [ option: gluten-free ] pretzels
1/2 of Hershey’s Special Dark chocolate bar
1 handful of coconut flakes [ unsweetened ]
1 handful of chopped walnuts
Put coconut, nuts, and sprinkles into little bowls [ it makes it easier for dipping pretzels ]. Place dark chocolate pieces in a bowl and melt chocolate in microwave for two minutes. Remove from microwave and stir. Place back in microwave for 25 seconds. Dip pretzels in chocolate & then dip into coconut, walnuts, or sprinkles. Put them on a plate and then into the freezer for 15 minutes. Serve!
[ Side note: when you freeze the pretzels, if they’re left on a plate, they will stick. Put parchment paper underneath the pretzels. If anyone has other recommendations, I would love to hear them! xo ].