Homemade Chocolate Dipped Pretzel Rods

Happy Holidays, Astoria!  Hope that everyone is enjoying some quality time with the ones you love.

In preparation for tomorrow's family party at my brother-in-law and sister-in-law's house, I decided to make these gourmet, hand-dipped pretzel rods.  Originally wanting to make gourmet chocolate bark, I changed my mind at the last minute when I realized I had all these amazing toppings at home and went with the sweet/savory combination instead.

Deciding to preserve the Utz's packaging, I dressed it up with some festive holiday paper and stuffed the decorated pretzels back into the container.  I can't wait to see how they're received tomorrow, but I've already had a happy guinea pig (aka Dan) tell me that they've passed the test with flying colors. Hope you enjoy making your own variations.

Homemade Chocolate Dipped Pretzel Rods

Ingredients:
Large container of Utz's old fashioned pretzel rods (you can use any brand you like, but I like Utz's since they're nostalgic for me)
1 container of dark chocolate melting wafers (such as Ghirardelli brand)
1 container of white chocolate melting wafers (such as Ghirardelli brand)
1/2 cup of artisan toasted coconut chips
1/2 cup of craisins, chopped
1 cup of maple bacon bits
Colorful sprinkles or non pareils
Truffle salt
Chopped walnuts

Directions:
Melt chocolate wafers in the microwave until silky smooth (about 1 1/2 minutes).
Dip each pretzel rod in the chocolate individually and then sprinkle with your favorite topping, above.  You can also use any other topping you'd like.

Lay dipped pretzel rods on a parchment lined cookie sheet and then place into the fridge for about an hour, or until the chocolate sets.  Place back into the pretzel rod container and serve.

Passover Candy with a Twist

Being that Passover has just started and I'm still riding the high of the first Seder, I wanted to provide you with another fun recipe for something sweet.  Those of you who are familiar with this holiday know that traditional flour must be omitted from everything, and therefore cooks always hunt for new, creative approaches that do without it.

Enter these delicious little Passover candies made simply of dried apricots, good quality melted dark chocolate such as Ghirardelli or Scharffen Berger and whole almonds.  I got the idea from the latest issue of Food Network Magazine, but raised it up a notch by using dark chocolate covered almonds instead of plain.  But you can opt for plain nuts if you like or use another nut altogether.

There's really no method to this dessert except for melting the dark chocolate, submerging the apricot into it half way and immediately placing the almond on top.  Then put the finished product in the fridge for about a half hour so the chocolate hardens.

For that extra umph factor, I packaged these babies up in pretty little monogrammed cookie boxes that I received as a gift from my sister-in-law, Diana. I believe they come from Williams Sonoma, and I think they're great.  Check them out and get your own to beautify your creations.