Chocolate Pretzels Topped Coconut & Toffee
Chocolate Pretzels Topped Coconut & Toffee make delicious treats any time of the year. These are especially good for the Christmas season or any other special occasion. They are very simple to make, yet very elegant. Remember to give the chocolate dipped pretzel time to set before you sink your teeth into them.
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Ingredients:
10 ounce package of dark chocolate
8 ounce package of pretzel twists
1 full size bar of toffee candy (we used a Heath bar)
½ cup raw flaked coconut (unsweetened and very small).
We used a food processor to chop large flakes into very fine pieces.
Directions:
Prep a large surface with parchment paper and a wire rack. This will allow any extra chocolate to drip off and aids in a speedy clean up. If your chocolate is a bar, chop it into uniform pieces. If needed, process your coconut into a fine flake, and the toffee bar into the same large grain, powder size.
Slowly melt your chocolate either by the double boiler method or follow the package’s instructions for microwaving. Be sure to stir thoroughly for a smooth creamy texture.
Tip: A slightly cooler chocolate will coat the pretzels more heavily or thicker then a hotter chocolate. That would give you a thinner coat to show the original shape of the pretzel more clearly.
To dip, use a thin tipped kitchen tool, we used the end of a thermometer and a spreader knife to ensure each pretzel was coated. Carefully place each fully dipped pretzel onto the wire rack with the pointed tool. Use a small spoon to lightly ‘dust’ each pretzel with both the coconut and toffee.
Tip: Lightly tapping the side of the spoon gave better results then shaking to try spreading the toppings.
Allow the chocolate to cool and fully harden before moving. Store in an air tight container for up to two weeks.
*Disclaimer*- Priceless Product Reviews, Giveaways and Freebies was not compensated for this informational post. It may contain affiliate links.
These look delicious!!
MMMMMMM – those look amazing! Thanks for sharing!
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