Yield: 50 mini pretzel twists
Prep Time: 40 minutes
Chill Time: 10 minutes
Total Time: 50 minutes
1. Line two cookie sheets with parchment paper and place onto your work surface.
2. Melt chocolate and coconut oil together using one of the following methods:
Double boiler method (preferred): Fill a medium saucepan halfway with water. Bring to a boil then turn off heat. Place a heat-proof bowl (such as stainless steel) on top, which allows the steam from the water to heat the bowl. Place chocolate chips and coconut oil in bowl and stir often until melted about 3 to 5 minutes.
Microwave method: Place chocolate chips and coconut oil in a microwave safe bowl. Microwave on low power, stirring every 15 to 30 seconds until melted and smooth.
3. Using a two-pronged fork or skewer, dip pretzels into chocolate and fully submerge. Tap fork against the side of the bowl to let excess chocolate drip back into the bowl. Place chocolate covered pretzel on parchment paper. Repeat with remaining pretzels. Add sprinkles while chocolate is still wet.
4. Transfer dipped pretzels to refrigerator for 10 minutes or until chocolate is set and enjoy!
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