Grinch Chocolate Covered Pretzel Rods
Who says the Grinch doesn't have a heart? These sweet and salty Grinch Chocolate Covered Pretzel Rods are dipped and drizzled in rich green chocolate and topped with a single red heart. These delicious treats will make any holiday sweet!
Servings 12
Equipment
- Baking Sheet
- Parchment Paper
- Medium Microwave-Safe Bowl
- Rubber Spatula
- Frosting Bag
- Scissors
- Tall Cup
Ingredients
- 12 pretzel rods
- 12 ounces neon green candy melts
- 1 tablespoon coconut oil
- large red heart sprinkles
Instructions
- Line the baking sheet with parchment paper. Set aside.
- Place the candy melts and coconut oil in a medium bowl and microwave them for about 3 minutes, pausing every 30 seconds to stir. If you have a high wattage microwave - you might want to do this on 50% power to keep the chocolate from seizing. Once they’re smooth and creamy when stirred, you are ready to dip.
- Transfer the melted chocolate into a tall glass.
- Dip each pretzel into the glass of chocolate, coating a little over half of the pretzel rod. Do not shake it. Lay it on the prepared baking sheet.
- Chill the pretzel rods for about 5 minutes or until the chocolate becomes hard again.
- Place the rest of the melted chocolate into a frosting bag and use scissors to cut a small tip off the end of the bag.
- Starting where the chocolate ends on each rod, make a zigzag pattern as you move up to the tip of the pretzel.
- Immediately press a red heart sprinkle in the middle, about a quarter of an inch below the top of each pretzel.
- Chill the coated pretzels for 5 more minutes and enjoy!
Notes
- If you shake the pretzel rod when pulling it out of the glass, it actually makes it uneven and no longer pretty. It’s common to shake off the excess chocolate when dipping, but not this time.
- I just used a regular, inexpensive, tall glass from Walmart. Don’t get a tall, wide one, but a narrower one is best. You want the chocolate to sit up taller so you can dip it as deep as you like, but still have room to fit your pretzel into the top.
- Don’t put the lines of chocolate on the pretzels until the first layer has hardened. The chocolate, when still wet, will just mold into itself, not making the lines as prominent.
- Pretzel rods are rarely perfectly straight. Because of this, you’ll want to let it lay however it naturally wants to lay when you place them on the baking sheet. This will make your work much easier throughout the process.
- Don’t press the heart into the chocolate very hard, or it makes a little mess. Just laying it on the pretzel while the second layer of chocolate is still wet will allow it to stick perfectly.