Ingredients:

  • 24 large pretzel rods
  • 12 oz dark chocolate chips (minimum 60% cacao)
  • 4 oz white chocolate melting wafers
  • 1 tbsp refined coconut oil
  • 2 tbsp red and pink heart-shaped sprinkles
  • 1 tsp flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper. Note: This ensures the chocolate won't stick once it hardens.
  2. Combine 12 oz dark chocolate chips and 1 tbsp refined coconut oil in a glass bowl.
  3. Microwave for 30 seconds, then stir. Continue in 15 second intervals until the mixture is silky and free of lumps.
  4. Pour the melted chocolate into a tall glass or jar. Note: This makes it easier to submerge the rods deeply.
  5. Submerge each of the 24 pretzel rods about halfway into the chocolate.
  6. Lift the rod and tap it gently against the side of the glass. Wait until the steady stream of chocolate turns into slow drips.
  7. Lay the coated rod on the prepared tray.
  8. Melt 4 oz white chocolate wafers in a separate small bowl.
  9. Use a spoon to flick the white chocolate across the dark coating. Apply the 2 tbsp sprinkles immediately while the chocolate is still tacky.
  10. Chill the tray in the refrigerator for 30 minutes until the chocolate is firm and no longer shiny.