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Candied Pretzel Wands

1/2 cup semisweet chocolate chips or white chocolate chips
2 teaspoons vegetable shortening
16 pretzel rods

 

Suggested Roll-Ins
Crushed hard peppermint candies

Miniature chocolate chips

Chocolate sprinkles

Colored sprinkles

Colored sugars

Sweetened flaked coconut, toasted*

1. Line jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with waxed paper.
2. In a small microwaveable bowl, microwave chocolate chips and shortening in microwave on HIGH for 1 1/2 minutes, stirring after 1 minute. Stir until chips are melted.
3. Tip bowl so chocolate runs to one side. Dip one pretzel rod at a time into chocolate, coating about half of each pretzel. Place in prepared pan. Let stand about 2 minutes or until chocolate is partially dry.
4. Roll chocolate-dipped ends in desired Roll-Ins. Place back in prepared pan. Allow chocolate to dry completely serving.
5. Store loosely covered at room temperature up to 2 weeks.

Makes 16 servings.

*To Toast Coconut: Spread out on a baking sheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutes or until golden. Stir often to ensure even browning and watch closely to prevent burning.