Ingredients:

  • 1 lb salted pretzels
  • 20 oz high-quality white chocolate bars
  • 2 tsp refined coconut oil
  • 1/4 cup nonpareils or sprinkles (optional)
  • 1/2 cup crushed candy canes (optional)

Instructions:

  1. Line two large rimmed baking sheets with parchment paper. Ensure all bowls, spatulas, and dipping tools are completely dry to prevent chocolate seizing.
  2. Set up a double boiler by placing a heat-proof glass bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Combine the chopped white chocolate and refined coconut oil in the bowl. Melt low-and-slow, stirring gently until the emulsion is fluid and velvety.
  4. Using a 3-pronged fork or dipping tool, submerge each pretzel into the chocolate. Tap the tool against the side of the bowl to remove excess coating for a thin, even layer.
  5. Place coated pretzels on the prepared parchment paper. If using sprinkles or peppermint, apply them immediately before the chocolate sets.
  6. Allow the pretzels to sit at room temperature for 30 minutes, followed by a 15-minute flash-chill in the refrigerator to stabilize the thermal set.