INGREDIENTS:
2 C (12 oz) semisweet chocolate chips
4 tsp canola oil, divided
35 to 40 pretzels
1/2 C peanut butter chips
DIRECTIONS:
1. In a microwave, melt chocolate chips and 3 tsp oil until smooth. Dip pretzels in chocolate; shake off excess. Place on waxed paper lined baking sheets to set.
2. Melt peanut butter chips and remaining oil; transfer to a small resealable bag. Cut a small hole in the corner of the bag; drizzle over half of the pretzels. Allow to set. Store in an airtight container
2 C (12 oz) semisweet chocolate chips
4 tsp canola oil, divided
35 to 40 pretzels
1/2 C peanut butter chips
DIRECTIONS:
1. In a microwave, melt chocolate chips and 3 tsp oil until smooth. Dip pretzels in chocolate; shake off excess. Place on waxed paper lined baking sheets to set.
2. Melt peanut butter chips and remaining oil; transfer to a small resealable bag. Cut a small hole in the corner of the bag; drizzle over half of the pretzels. Allow to set. Store in an airtight container
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