Name: K
Twitter: https://twitter.com/KathyE71614
Original Inspiration: http://pinterest.com/pin/196117758744529914/
What I Did: It may have started off on a bad foot when I went to make this delicious creation and there we NO directions. I went to the store got the good stuff and went away in the kitchen attempting to create magic. I melted the caramel, the chocolate, I had my sprinkles, m and m’s, nuts, and peanut butter chips already out ready to apply. The caramel kept hardening, the chocolate was everywhere, everything was too heavy to stick. disaster.
My Result:
Next Time I Will: no changes. looked like crap. tasted like heaven.
With those ingredients there can be no fail…just eat them from the dish…no fuss no muss…mmm.
Okay honestly, it’s not that difficult to make these. I’m 19 and I made these with my 9-year-old nephew and they came out perfectly.
A. Get melting chocolate, like the kind that is available at craft stores.
B. Melt it in a microwave-safe tupperware container, stirring at 30-second intervals.
C. Put your toppings on a flat plate.
D. Hold the pretzel stick with one end in the container, and spoon melted chocolate over it evenly.
E. Set the chocolate-covered pretzel stick on top of the plate with toppings and DO NOT TOUCH IT.
F. After 3 minutes, flip the pretzel over. The chocolate should have hardened enough where the topping isn’t falling off. You can then transfer the sticks to wax paper to let them harden completely.
The real problem was not the lack of directions, but your lack of patience. The only way you get nasty, smeared, patchy results like yours is if you don’t use common sense and wait for the toppings to set. Also, at any point did you ever think to, oh, I don’t know, GOOGLE how to do it?
Damn Shelby! You’re quite the little hater aren’t you? We can’t ALLL be as awesome as you at covering pretzel sticks, now can we?
Sounds like Ms. 19 year-old needs to grow up.
I think the problem was that the chocolate was too hot when you tried to stick things to it. You have to let it harden just a little. If it’s too hot, it will just drip and will take anything you tried to stick onto it with it.
Shelby, did you ever think, oh, I don’t know, GOOGLE how to give someone a recipe nicely instead of being a “miss know-it-all” who had someone tell her how to do it.
the magic ingredient is Crisco. it helps thin out the chocolate a bit. also, white chocolate plus a 1/2 cup of peanut butter = delicious. I also stick my first batch in the fridge for a few minutes. 🙂
Chocolate covered pretzel sticks are the easiest thing to make. I do them every year because I hate baking.
Food Lion (if you have a Food Lion grocery store near you) sells dipping chocolate that comes in a tray and you just pop the whole thing in the microwave and follow the heating directions. Based on the picture, it looks like your chocolate was TOO melted and runny, and that’s why your sprinkles etc were not sticking.
Also, if you want to do the lines like in the example, you just drizzle melted white chocolate quickly back and forth with a spoon, or you can use cookie icing. Betty Crocker makes cookie icing in a bag that already has a tip on it, and I think those work really well. I recommend leaving them on wax paper to set.
I make these at Christmas and the 1st time was a disaster! I found the flat caramel (looks like pancakes) that you just wrap around apples to make caramel apples. I use a pizza cutter to cut them into strips and then spiral them around the pretzel rods. I dip them in real melting chocolate (Ghiradelli) that I melt in an electric skillet. You should temper your chocolate which means you melt the chocolate and then turn off the heat. Stir until almost cool and then dip pretzels. Lay them on a parchment lined cookie sheet and sprinkle with desired candies. It makes all the difference to use the right chocolate. I get mine at Sam’s but it is a seasonal offering so I can only get it around the holidays. These are very easy and fast. Love them!
You can also use chocolate chips in a double boiler. Add a little cooking wax to the chocolate and it really makes a difference in how easily and quickly your chocolate hardens as well as your toppings stick.
I tried these last Christmas with much the same results. They were really messy, but they did taste good, LOL.
Maybe I’ll try the crisco next time. I have dipped lots of things in the chocolate bark in the past and never had a problem, but these were just a mess.
My goodness you’re all a catty bunch! Shelby wasn’t rude at all but you all just lash out at her as though she were the worst person ever! All you all in 7th grade or something? Or did you just never grow up? People like you are why women still aren’t taken seriously. Lighten the heck up!
Fixit a.k.a. Shelby’s parent, people like you are the reason the term ‘douchenozzle’ is in use.
Hey at least you tried, next time it will go smoother now that you know the hazards 🙂
I also have learned that some days are better for working with certain candies, rainy/cloudy high humidity days do not fair well with “Brittles”, or Divinity etc.
We made a move only 8 hours further North and some of my tried and true treats have not been co-operating this year.Better luck next time 🙂
My mom makes these every year…………I would suggest using almond bark. we make white chocolate and milk chocolate and they turn out great:)