# Components:
→ Pretzel Base
01 - 24 salted pretzel thins
→ Chocolate Coating
02 - 7 ounces semi-sweet or dark chocolate, chopped or in chips
→ Toppings (optional)
03 - 2 tablespoons festive sprinkles
04 - 2 tablespoons crushed peppermint candies
05 - 2 tablespoons chopped roasted nuts, such as almonds or pecans
06 - 2 tablespoons flaked sea salt
# Method:
01 - Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
02 - Place chocolate in a microwave-safe bowl and heat in 20-second increments, stirring after each, until smooth. Alternatively, melt chocolate in a double boiler over gentle heat.
03 - Dip each pretzel thin halfway into the melted chocolate, allowing any excess to drip back into the bowl.
04 - Set the chocolate-dipped pretzels onto the prepared baking sheet. Immediately sprinkle with your preferred toppings while the chocolate is still wet.
05 - Let pretzels stand at room temperature for 15–20 minutes, or refrigerate for about 10 minutes, until the chocolate is fully set.
06 - Once set, enjoy immediately or transfer pretzels to an airtight container. Store in a cool, dry place for up to one week.
