Chocolate-Covered Pretzels

Steps

1. Line 2 large baking sheets with parchment or waxed paper.
2. Put the chocolate chips and coconut oil in a deep microwave-safe bowl, such as a 2-cup glass measuring cup. Heat at half power for 1 minute and stir, then keep going in 20-second rounds, stirring each time, until smooth. Keep any water away from the chocolate, or it can turn thick and grainy.
3. Drop 4 or 5 pretzels into the chocolate and turn them over with a fork until covered. Lift them out one at a time, let the extra chocolate drip back into the bowl, and push each one off the fork onto the sheet with a toothpick.
4. Repeat with the rest of the pretzels, then chill until the chocolate is firm, about 15 minutes.
5. Melt the white coating in a small microwave-safe bowl in 15-second bursts, stirring each time, until smooth. Drizzle it over the pretzels from a fork, then scatter the sprinkles over the wet drizzle right away. Little helpers are good at this part.
6. Let the pretzels sit until the drizzle is set, about 10 minutes.

Good to know

• Layer them with waxed paper in an airtight tin. They keep about 1 week in a cool spot, or 2 weeks in the fridge.
• Pack a dozen into each cellophane treat bag and tie it with ribbon for easy gifts.
• For pretzel rods, use a tall, narrow glass for the melted chocolate so it is deep enough to coat most of each rod. Spoon a little over any bare spots.