- 200g chocolate
- Pretzel sticks
- Edible decorations
- Line a baking sheet with baking paper, then melt 200g chocolate in a glass bowl over a bowl of simmering water.
- Pour chocolate into a narrow glass (like a Champagne flute) and dip two-thirds of each pretzel stick into the chocolate, letting the excess drip off.
- Sprinkle with edible decorations and place on a baking sheet. Refrigerate and allow to set for an hour.
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