Friday, December 18, 2009
Gourmet Pretzel Rods
Making these pretzel rods has been an experience. I read several recipes online from several general websites and took the tips I could find to make my own recipe. I was mostly looking for a way to melt the white chocolate chips I had to make it smooth without a double boiler (as I don't have one). Well, I eventually found the best method on The Holman's Blog and when I put it on defrost, it worked perfectly. I will never forget my first, chunky batch. For time and sanity reasons I won't go there.
I already had a great carmel recipe from making my homemade carmel apples so I figured they would be perfect to put underneath the chocolate. I just didn't realize it would be such a long process. It is really worth it in the end though.
If you aren't one for carmel, then you can simply omit that section of the direction, but let me just say this: they taste like a twix bar but better. Yes, it's true. They are so delicious!!
Gourmet Pretzel Rods
1 bag pretzel rods
1 12 oz bag white chocolate
1 14 oz bag Caramels
2-3 tbsp milk
optional: holiday sprinkles
Melt milk and caramels in small, microwave-safe dish. Microwave in 30-second intervals sitrring in between until caramel is of a liquid and manageable consistency. Dip pretzel rods completely in caramel leaving a small section of the end uncovered (about 2-3 inches). If the dish doesnt allow this, you may us a spoon and spoon it on while twirling the pretzel.
Allow rod to drip excess caramel off for 10-15 seconds, flip rod completely upside-down (vertically) to even out for another 5-10 seconds. Then, place them on a lightly greased cookie sheet and refrigerate or freeze until hardened (1-2 hours).
Note: Do not use parchment paper! The caramel will stick to it and you will have completely ruined pretzel rods .. that is, unless you like to eat paper.
Melt chocolate in microwave-safe dish on the defrost setting in 30-second intervals stirring in between until it is a liquid and manageable consistency. Dip the caramel-covered pretzel rods into the chocolate, spooning over if needed, and allow to drip from the tip for 10-15 seconds. Flip vertically and allow the chocolate to settle a bit and place back onto cookie sheet. If desired, sprinkle the tips over the sink. Allow these to cool in the fridge or freezer and enjoy!