Chocolate Covered Pretzels
- 1 (16 ounce) can vanilla frosting
- 8 ounces semisweet chocolate
- 2 teaspoons vegetable shortening
- 17 large pretzels (can use regular size pretzels)
- 6 -7 ounces white chocolate
Cover a baking sheet with waxed paper.
In a double broiler set over simmering water, melt the semisweet chocolate with 2 teaspoons shortening, stirring gently constantly; remove from heat.
Using tongs dip each pretzel in chocolate allowing excess to drip off.
Place onto waxed paper (if the chocolate in the pot begins to harden then reheat slightly).
If you are sprinkling any toppings on do it right after dipping into the chocolate so it will stick.
Place the coated pretzels in the refrigerator to harden.
After the pretzels have hardened place the white chocolate in a double boiler and melt over simmering water (or you could melted in the microwave).
Drizzle the white chocolate in small strands over each pretzel.