Ingredients:

  • 12 oz (340g) semisweet chocolate chips
  • 1 tablespoon coconut oil (optional, for smoothness)
  • 24 mini pretzel twists (or pretzel rods)
  • 1/4 cup (25g) crushed nuts (almonds, peanuts, etc.)
  • 1/4 cup (25g) sprinkles
  • 1/4 cup (25g) sea salt (for a sweet-salty finish)

Instructions:

  1. Line the baking sheet with parchment paper.
  2. Use a microwave or double boiler to melt the chocolate chips until smooth and creamy.
  3. Using a fork, dip each pretzel fully into the melted chocolate, allowing excess to drip off.
  4. Before the chocolate sets, sprinkle with crushed nuts, sprinkles, or sea salt as desired.
  5. Place dipped pretzels on the lined baking sheet and refrigerate for at least 30 minutes until the chocolate is firm.
  6. Once set, transfer to a plate or serving platter.