- 1 1/2 cups semi-sweet chocolate chips or white chocolate chips, or butterscotch chips.
- 2 tsp shortening
- 24-28 pretzels (long stick or braided 3 inch size)
- sprinkles (optional - see tips below for more ideas)
Melt chocolate and shortening together by using a double boiler with the water at a gentle simmer. Stir chocolate while it’s melting and remove from heat once all the chocolate is melted (you can use a microwave to melt the chocolate, see Tips section below).
Using a fork, dip each pretzel one at a time into the melted chocolate. You can completely cover the pretzel or just dip 1/2 to 3/4 of the way up, leaving some of the pretzel exposed.
Once the pretzel has been dipped in chocolate, lay it on a cookie sheet to set. If you wish to add sprinkles for garnish, now’s the time to do it while the chocolate is still wet (you can dip around 6 at a time before sprinkling in batches).
Allow to set for about one hour before packing away for storage. Keep in an airtight container with a piece of wax paper between layers of dipped pretzels. Will keep for about two weeks in a cool, dark place (they do not need to be refrigerated).