Ingredients
24 pretzel rods
1 bottle of red sprinkles
1 bottle of green sprinkles
For dark chocolate
3/4 cup Aunt Sue’s® honey
12 ounces semi-sweet chocolate chips
1/3-1/4 cup evaporated milk
For white chocolate
3/4 cup Aunt Sue’s® honey
12 ounces white chocolate chips
1/3-1/4 cup evaporated milk
Directions
- In separate bowls, microwave semi-sweet and white chocolate chips for 1 minute and stir with a spatula; if chips are not melted, continue microwaving in 15 second intervals until melted.
- Once melted, mix in the honey and add the evaporated milk until both chocolates have reached desired dipping consistency.
- Dip one pretzel rod in dark chocolate; spread chocolate halfway up the rod with a knife or a spoon and let the excess run off the rod into the bowl.
- Over a piece of wax paper, drizzle sprinkles onto the pretzel; move to another piece of wax paper to cool.
- Dip one pretzel rod in white chocolate; spread chocolate halfway up the rod with a knife or a spoon and let the excess run off the rod into the bowl.
- Over a piece of wax paper, drizzle sprinkles onto the pretzel; move to another piece of wax paper to cool.
- Repeat this process until all pretzels are covered; half dark chocolate, half white chocolate.
- Place the pretzels, still on wax paper, in the refrigerator for at least 2 hours to cool and dry completely.
- After completely dry, store in an airtight container and enjoy!