Chocolate Covered Pretzel Recipe

Makes about 50 pieces

You can make pretzels with the dark chocolate or with dark chocolate melted in the milk. Using milk has more flavor and uses less chocolate. I make a lot of pretzels, it’s more economical. Just make sure you do not make these on rainy days; it will take much longer to dry.

Ingredients:

1can 14 oz. (397G) sweetened condensed milk; 1 bag small pretzels – tiny twists; 4 packages, each 4 oz. (113G) semi-sweet chocolate chopped; for garnish 1 bag 12 oz. (340G) semi-sweet mini chocolate morsels.

Preparation:

Have 4 large baking trays with sides (18X12X2) lined with the parchment paper. Place the morsels in a bowl.
Melt the chopped chocolate in a double boiler or in a medium pot (about 3 Qt). Bring half pot of water to a constant simmer. Place a large glass or stainless-steel bowl over the simmering pot of water and add the condensed milk to the bowl. Wait for 5-8 minutes until the milk is warm; then stir in the chopped chocolate. Melt the chocolate and stir on and off until it is melted completely. Take the bowl off the water and cool it slightly for 2-3 minutes. Now, holding with a tong and working with a fork, dip one pretzel at a time. Make sure it is coated on both sides, wipe out the dripping chocolate on the side of the bowl. Then using the fork pick up the pretzel and place it on the prepared baking tray close to each other. Dip about 5 pretzels then sprinkle with the mini morsels right over the chocolate. Proceed the same way.
Reheat chocolate over simmering water halfway through dipping, when it starts getting thick.

After you are done, leave the trays in the off oven for 2 to 3 days, stacked on top of each other, vertical and horizontal fashion, so they do not touch the pretzels. After two days, if necessary, peel off each of the pretzel and turn them over and let them dry for 1 to 2 days.

Serve as snacks & desserts any time of the day.