I had a craving this evening for chocolate. And carbs. I looked around my kitchen and saw some leftover tempered couverature chocolate from when I was making chocolate-dipped orange almond biscotti (see ible here). (The biscotti would have satisfied my craving but I had taken them to work where they were devoured with immensely gratifying speed and gusto.) And since I dislike waste, a la this post, I decided to use up the remaining tempered chocolate and make…chocolate-covered pretzels!

I type this with chocolate-covered fingers, because the pretzels? Are delicious. And so incredibly easy!

I give a tip on how to avoid a beginner’s mistake here: http://approachingfood.com/cravings-and-chocolate-covered-pretzels/.

Now, let's make us some Chocolate-Covered Pretzels! (Midnight cravings will never be the same.)

Step 1: What to Do

Easy Chocolate-Covered Pretzels

1 bag of low-fat pretzels (the pretzel shape, not the log
kind)
½- ¾ c. couverature chocolate

Melt chocolate in a double-boiler (I just melted it in a metal pot, rested on a small pot of boiling water. Double-boiler kitchen hack, whoot whoot!). Dump bag of pretzels in melted chocolate. Stir until coated.

Spread out chocolate-pretzel mixture on a wax-covered cookie sheet. Wait until hardened. (Or pop into the freezer for a couple of minutes if you’re impatient like me. Because watching chocolate dry? Ain’t nobody got time for that.)

Remove chocolate pretzels from wax paper. Break into pieces if necessary. Eat! Lick fingers and hoard all chocolate pretzels for self.

Easy, peasy, right?