Friday, December 28, 2012
Tuesday, December 11, 2012
Wednesday, December 05, 2012
There is nothing new under the sun, or on Pinterest: others have already done a good job of listing and photographing all the picturesque and tasty things one can do with pretzel rods. My 3 tips to emphasize are:
- Make sure you don't have too much chocolate on the pretzel or the toppings will drip off.
- It helps to work as a team: one person rotates the pretzel over a dish while the other sprinkles.
- For the white drizzled over chocolate (or vice versa) it was easiest to spoon up some melted chocolate, and pour it out in the thin stream from the spoon while passing the pretzel underneath. Move the pretzel, not the spoon.
We used toffee bits, crushed peppermints, various sprinkles, coconut flakes, and the ones with a lumpy "spiral" around them have a stretched-out caramel (think play-dough snake) wrapped around them before dipping. The styrofoam tray was our cooling rack. We barely snooped at all, so I'm going to have to make a few for myself at home with the leftover ingredients.