Chocolate Covered Pretzel Rods
Rather than making the traditional batch of brownies or cookies I went for CHOCOLATE COVERED PRETZEL RODS for our church bazaar bake sale. My sister in law’s friend Leah made some for a 4th of July party and they disappeared in a couple of hours (I might have had something to do with that), so I knew they could be a hit!
Since they would be sold at a bake sale and not just to friends I made sure to do everything in the most professional way. What does that mean? I disinfected our entire kitchen from head to toe and I thought of a fun way to present the pretzels for sale. Then I brought the candy shop to our house.
After thinking for a few weeks about what types of chocolate covered pretzel rods I wanted to make I decided on Oreo, Heath bar, mini chocolate chips, Reese’s pieces, and my personal favorite… walnuts. Really any candy that you can crush up into small pieces would work. I imagine these would make a great addition to any Halloween party if they were presented as chocolate covered fingers muhahaha.
Making them is pretty easy, but there are lots of different methods. Here is how I do it.
1. Prep all of your toppings. Put each topping (walnuts, heath bar, etc) in a sealed ziploc bag and crush into smaller pieces. I used both a rolling pin and a mallet to achieve the desired size pieces. The toppings stick better to the chocolate when they are in really small pieces, so don’t be afraid to make the bits really small. Put all the bags of toppings aside except the one you are going to use, which you should pour out onto a piece of wax paper. Lay out a few more pieces of wax paper to put the finished pretzel rods on.
2. Heat semi-sweet chocolate chips in 30 second increments in a tall microwaveable mug, stirring between increments. Be careful not to burn the chocolate. For me and the amount of chips I used that meant about 3- 30 second periods in the microwave. After the 3 intervals some of the chips still weren’t completely melted but they melted with a little stirring.
3. Dip a pretzel rod into the melted chocolate, using a spatula to bring the chocolate up the rod, leaving about 1/2 inch of the rod uncovered. Scrape some of the chocolate off the rod with a spatula so that there is only a very thin layer of chocolate covering it. Roll the chocolate covered rod in your topping and place on a piece of wax paper. Repeat!
Tips & Thoughts
-I worked in small batches so the chocolate wouldn’t harden. Between each batch I washed my workspace, hands, and the mug and used new chocolate. I was worried about overheating some of the chocolate and ending up with those nasty white spots, but by working in small batches and not needing to reheat any of the chocolate I prevented that from happening.
-It took me a solid hour to crush all of the toppings in their bags, and it was tiring. Next time I would do that part of the task ahead of time. The whole process from start to finish, aside from cleaning the kitchen before and after, took about 3 hours. I made 110 pretzel rods.
-When dipping the rods in the chocolate I almost brushed or painted the chocolate off of the rod with the spatula. I noticed that the pretzel rods with thinner layers of chocolate held the topping much better than the ones that had thicker layers of chocolate.
-You eat with your eyes before anything else so present your baked goods nicely for bake sales! After debating using a ribbon or a simple gold round sticker and asking around on Twitter (I’m @rhodeygirltests) I decided to keep it simple with the sticker and then label each bag. The labels I chose were both simple and fun (for example: chocolate squared for the chocolate chip covered rod and candy bar for the trio of Heath bar, Reese’s pieces, and Oreo).
If these won’t make you crave sweets, I don’t know what will!
And yes, they all sold!
P.S. Have you checked out PB’s blog yet? Without my amazing husband’s help and support this blog wouldn’t be what it is today. I am so lucky to have such an amazing husband!