My brain starts racing – what can I do today (after school, piano lessons and homework) to spend some quality time with the kids (all before dinner, bath and bed) – then the multi-tasking side of me (guilty again, but they are at school so…) says “what am I serving for dessert tonight?” Where’s that recipe that I pulled from Southern Living, November 2012? It’s in a pile somewhere… This sounds like fun – chocolate dipped pretzels with a variety of toppings to sample!
It was a wee bit messy (but fun); we learned to scrape off some of the chocolate before rolling. David and I liked the toffee and peanut butter chips. The kids liked the mini-marshmallows and sprinkles.
Happy Valentine’s Day – enjoy those who bring love and laughter into your life!
1. Package of pretzel rods
2. 8 oz semi-sweet or white chocolate baking bars (or both)
3. Wax paper
1. 1 ½ c coarsely chopped pecans
2. ¼ c firmly packed light brown sugar
3. 2 T heavy cream
1. Marshmallow bits (by Kraft)
2. Heath English Toffee bits
3. Reese’s peanut butter chips
6. Crushed peppermint
7. Whatever else sounds good to you!
To prepare the praline topping:
To dip the pretzels:Spread out whatever toppings you choose on wax paper for easy dipping.
Place 8 oz of chocolate baking bars, chopped, in a microwave-safe measuring cup. Microwave on high for 1 minute or until melted, stirring every 15 seconds. Immediately dip 2/3 of each pretzel rod into chocolate, twirling to coat all sides. Roll coated ends of pretzels in topping(s) of your choice. Gently place on wax paper, let stand until chocolate is set. Store in air tight containers for 4 days.