April 8th, 2012
Recipe Developed by Paula Bowman
Line 2 rimmed sheet pans with parchment paper and set aside.
Arrange candy sprinkles into small bowls and set aside.
Bring a saucepan with 1 to 2-inches of water to a simmer; turn off. Set a metal or glass bowl with chocolate inside, over opening of saucepan and stir until melted, about 3 minutes. Transfer bowl to work surface.
Working with one pretzel at a time, dip one end into chocolate and coat 2/3 of the way up. Working over the chocolate bowl, use a silicone pastry brush or a spoon to evenly coat pretzel and allow excess chocolate to fall back into the bowl. Hold pretzel in the air over top of first prepared sheet pan and dust all sides with candy sprinkles, allowing excess sprinkles to fall on sheet pan. Transfer coated pretzel to second sheet pan to harden and continue with remaining pretzels. Refrigerate finished pretzels until set, about 10 minutes and store tightly sealed in a cool place for up to 5 days.