Active Time
1 HR 10 MIN
Total Time
2 HR
Yield
Serves : 36
Marcus Nilsson

How to Make It

Step 1    

In a food processor, pulse 
the pretzels into a fine powder. 
Sift through a medium sieve into a bowl. 


Step 2    

In a large microwave-safe bowl, melt the white chocolate at high power in 20-second increments, stirring after each, until smooth. Stir in the pretzel powder until evenly moistened. Let cool slightly, then scrape into a pastry bag fitted with a 1/3-inch round tip. 


Step 3    

Line 3 large baking sheets with parchment paper. Using 
a 3-inch round cutter and a permanent marker, trace 12 circles onto each sheet of parchment. Flip the paper so the ink is on the bottom. Using the circles as a guide, pipe pretzels onto the parchment. Refrigerate until set, about 30 minutes. 


Step 4    

Meanwhile, in another microwave-safe bowl, melt the dark chocolate at high power in 20-second increments, stirring after each, until smooth. Let cool slightly.

Step 5    

Using 2 forks or tweezers and working with 1 pretzel at a time, coat the chilled pretzels 
in the melted dark chocolate and return to the baking sheet; immediately garnish with flaky sea salt. Let stand at room temperature until the dark chocolate is set, about 20 minutes. Serve. 


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