From Art and Bev:
What's nice about this
recipe is that you can use almond bark or any other meltable
"chocolate". And the sprinkles can be any color.
Ingredients
Ingredients
1 Block of almond bark
2 Bags of Rold Gold
Pretzels (or pretzel stick twists - honey wheat)
1 Container of Crisco
(mainly to assist smoothing of chocolate)
1 Holiday sprinkles
The ingredients are
simple, but the equipment is a little more important:
1 Double boiler (if you don't
have one, then a pot that will fit into a larger pot)
2 Cookie sheets
Wax paper
Line a cookie sheet with
wax paper and set aside
Melt the almond bark in
the double boiler and be very careful not to get any water in the almond
bark.
Once the bark is smooth,
drop pretzels in and coat them and lay them on the wax paper. Sprinkle
the sprinkles as you complete rows of pretzels. Once a tray is full,
place it into the freezer. Keep it in the freezer for about 15
minutes (approximately the time it takes to fill another cookie sheet with more
pretzels). The pretzels should come off easily and you can place them on
a serving platter.
If the
bark gets overheated or gets wet, it will start to turn chunky. To
get the chocolate smooth again, add Crisco (approximately 1 tablespoon at a
time) and stir it in until it gets smooth again.
