Gourmet Chocolate Covered Pretzel Twists

🧂 Ingredients

• 45 Sourdough Pretzels

  medium size
• 1 cup Pink candy melts
• ½ tsp coconut oil
• 1 cup Bright white Wilton Candy Melts
• ½ tsp coconut oil
• 1 cup Orange candy melts
• ½ tsp coconut oil
• 1 tsp Pink luster
• ½ tsp Clear vanilla extract

  or vodka
• 2 tbsp coconut oil

  to thin out chocolate for drizzling, as needed
• ½ cup Pink candy melts
• 1 tsp coconut oil

Instructions

• 1 First, measure out the ingredients with the measuring cup and spoons.
• 2 Next, combine the white candy melts and ½ tsp. of coconut oil in the candy
  melting pot. Melt them together on high and stir regularly with a heat-resistant
  spatula.
• 3 Then, line a baking sheet with a parchment paper sheet or wax paper.
• 4 One by one, dip 15 of the pretzel twists into the melted white chocolate until
  they are completely covered.
• 5 Use a candy dipping tool to pull the coated pretzels from the white chocolate,
  then set them on the lined baking sheet.
• 6 After the first chocolate coating, set the tray of pretzel twists in the
  refrigerator for 10-15 minutes.
• 7 Then, starting with a clean insert, melt the pink candy melts and ½ tsp. of
  coconut oil together in the candy melting pot, stirring occasionally.
• 8 Then, line another, separate baking sheet with parchment or wax paper.
• 9 Dip another 15 of the uncoated pretzel twists into the melted pink chocolate
  until they are completely covered, then set them on the lined baking sheet.
  Chill in the refrigerator for 10-15 minutes.
• 10 Next, starting with a clean insert, melt the orange candy melts and ½ tsp. of
  coconut oil together in the candy melting pot, stirring occasionally.
• 11 Then, line another, separate baking sheet with parchment or wax paper.
• 12 Dip another 15 of the uncoated pretzel twists into the melted orange chocolate
  until they are completely covered, then set them on the lined baking sheet.
  Chill in the refrigerator for 10-15 minutes.
• 13 Then, add more coconut oil (1 tsp. at a time, as needed) to the rest of the
  white, pink, and orange chocolates to make them runny enough to drizzle.
• 14 Next comes the fun part! Using a saucier spoon, drizzle the melted chocolates
  over the chocolate-dipped pretzels.
• 15 Mix and match the colors so you have a fun variety!
  
  For example, I like to add a white drizzle to the orange pretzels, and a pink
  drizzle to the white pretzels.
• 16 Then, in a small bowl, combine the clear vanilla extract (or vodka) and the
  luster until they are completely mixed.
• 17 Use the cake brush to paint the luster over the hardened chocolate pretzels.
• 18 First, set the silicone mold(s) flat on a clean baking sheet
• 19 Next, combine and melt the pink candy melts and the coconut oil in the candy
  melt pot. Remember to stir occasionally.
• 20 Then, start spooning the melted chocolate into the seashell silicone molds.
• 21 Scrape the excess chocolate off with a cake spatula. Tap the tray gently against
  the counter to remove any air bubbles. Let the chocolates chill in the freezer
  for 10 minutes.
• 22 After the chocolate has hardened, carefully remove the chocolates from the
  silicone molds. Use a small knife to cut away any extra chocolate from the
  edges.
  
  Try not to handle the homemade candies too much as the body heat from your hands
  can make the chocolate melt.
• 23 Then, hold the chocolate seashells with the candy tongs to paint them with the
  luster mix.
  
  If the luster has started to thicken, add more clear vanilla.
• 24 Once the seashells are ready, drop a small amount of melted chocolate onto the
  chocolate pretzels and immediately attach a chocolate seashell to each of the
  pretzels.
• 25 Repeat this process until all of the pretzels have a seashell.
• 26 First, layer a paper cupcake box with some paper shreds.
• 27 Then, gently stack several gourmet chocolate pretzels along with the paper
  shreds. Repeat for as many packages as desired.
• 28 Finally, close the box(es) and deliver the deliciousness!

Nutrition Info