Saturday, January 19, 2013

Chocolate Covered Pretzels - Feingold Stage 1

1 cup of chocolate chips (Ghiradelli or Enjoy Life for dairy free)
1 TB of shortening (Spectrum or we  use Tropical Traditions Palm Oil shortening - order online)
Combine the above ingredients in a sauce pan.  Heat just until melted.  Let cool slightly.  

Dip the pretzels in chocolate.  I just throw them in and stir them up. 

We used Utz pretzels. They sell them at Sam's Club around Halloween and Christmas time.  We stock up then.  We'll have to try using the Snack Factory Pretzel Crisps next time.

We use Glutino pretzels for gluten free. These aren't approved but seem OK. They won't fill out forms. Next time, I'm going to make them with the pretzel twists instead of the sticks.  The chocolate stays on better.

Place on a plate or baking sheet that has been covered with parchment or wax paper. We use unbleached parchment paper from Whole Foods or order online. 

Place in fridge to cool and set.  Store any leftovers in the refrigerator.  These will start to melt if they are left out at room temp.

Feingold Stage 1

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