Here is an easy recipe you can do with your (older) kids. My son always liked the store-bought chocolate-dipped pretzels, until Cayley's diagnosis. They have a "may contain" warning on them. These can also be made with white chocolate, but I didn't check for safe white chocolate brands, so make sure you check before you buy!
8 - 1 oz. (28g) squares semi-sweet chocolate 1 tbsp. (15 mL) solid vegetable shortening 1 bag mini-pretzels (Rold Gold are safe in Canada)
Line a couple of baking sheets with waxed paper. Set aside.
Melt the chocolate with the vegetable shortening in a double boiler or a small saucepan set over hot (not boiling) water, stirring until smooth. Remove from heat.
Dump the pretzels into the melted chocolate, about 10 at a time, and stir to coat. Fish them out one at a time with a fork, letting the excess chocolate drip off, and place them on the waxed paper to harden. Continue to dip until you use up all the chocolate or all the pretzels. Refrigerate until the chocolate is set, then peel the pretzels off the paper and pack into boxes or tins.
Makes about 1 lb. (500 g)
On May 25, 2001
Mmmmmm... great idea. Even easier: in a pinch, you can just microwave chocolate chips & dip (& of course refrigerate on wax paper). But it does thicken back up as it cools if you don't use the shortening, so you have to keep reheating. Fabulous snack choice. Works with strawberries, too. Great idea.
On May 25, 2001
Yes, I always "nuke" my chocolate to melt it, but I didn't really know exact times and power levels to put in, so I thought I'd just go the old-fashioned double-boiler method. Whatever did we do before microwaves?! [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
On May 27, 2001
Great idea, and the perfect PMS food to boot! [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]
On Jun 20, 2001
The chocolate and shortening duo worked really well for dipping truffles too. I usually use a home tempering machine, but it does require a little setup time. This was a really easy alternative and the truffle coating was just as glossy and smooth as tempered chocolate ones. I made raisin clusters with the leftover chocolate too--really yummy!
On Jul 19, 2001
And you can dip frozen bananas in it after putting the bananas on a stick and then put back in the freezer to make chocolate banana pops. they are so good!