Spicy Chocolate-Covered Pretzel Rods
A little bit spicy, a little bit sweet: These pretzel rods pack the flavor.
INGREDIENTS
Servings: 36 pretzel rods
1 11.5-oz bag of milk chocolate chips
1 tbsp plus ½ tsp coconut oil, divided
½ tsp cayenne pepper
1 tsp ground cinnamon
¼ tsp ground cloves
1 12-oz bag of Snyder’s of Hanover® Pretzel Rods
¼ cup dark chocolate chips
PREPARATION
1. Line a baking sheet with parchment paper.
2. In a medium, microwave-safe bowl, combine the milk chocolate chips and 1 tablespoon coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth. Stir in the cayenne, cinnamon, and cloves. Pour the melted chocolate into a tall, narrow container, such as a pint glass, for easier dipping.
3. Dip each pretzel rod in the melted milk chocolate to cover three-quarters of the way, allowing any excess to drip off, then place on the prepared baking sheet. Chill in the refrigerator for 15–20 minutes, until the chocolate sets.
4. In a small, microwave-safe bowl, combine the dark chocolate chips and remaining ½ teaspoon of coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth.
5. Remove the chocolate-covered pretzels from the refrigerator and use a spoon to drizzle the melted dark chocolate over the rods. Refrigerate for another 5 minutes to set the chocolate.
6. Store the pretzel rods in a ziplock bag in the refrigerator until ready to serve.
7. Enjoy!
Pretzel Toffee Treats
These toffee treats aren't just adorable — they're perfectly snackable and deliciously festive, too.
INGREDIENTS
Servings: 10
¼ cup (½ stick) unsalted butter
½ cup light brown sugar
6 3.5-oz dark chocolate bars
2 tbsp coconut oil
3 cups Snyder’s of Hanover Pretzel Snaps®, divided
1 cup chopped toasted pecans, divided
1 tsp flaky sea salt
PREPARATION
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium pot, combine the butter and brown sugar. Bring to a simmer over medium heat and cook for 2 minutes or until thickened. Remove the toffee pot from the heat.
3. In a medium, microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 45-second intervals, stirring between, until melted and smooth.
4. Add 2 tablespoons of melted dark chocolate to the prepared baking dish. Add 1½ cups of the pretzel snaps to the baking dish, arranging in an even layer. Pour the toffee over the pretzels and spread until even and smooth. Sprinkle ¾ cup of the pecans over the toffee. Add another layer of the remaining 1½ cups of pretzel snaps, then top with the remaining melted chocolate, making sure some of the pretzels are left visible. Sprinkle remaining ¼ cup pecans and the flaky sea salt on top. Chill in the refrigerator for 1 hour, or in the freezer for 30 minutes, until set.
5. Store in an airtight container in the refrigerator until ready to serve. Slice into bars before serving.
6. Enjoy!
Twist up your favorite holiday desserts with Snyder's of Hanover®.
Recipes By: Bella Lopez
Food Stylist: Jacqueline Tris
Food Stylist's Assistant: Hip Torres