Reviewed: May 4, 2012

Delicious! But probably not worth all the work when the store made ones are just as good!

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 27, 2012

I actually used white almond bark and thinned it with a 1/2 T of shortening for dipping. I drizzled the rods with dark chocolate and they looked fancy!

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Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 22, 2011

Made this for office Christmas gifts for co workers. Everyone raved about it! I made them with regular pretzels and red & green sprinkles. Will be doing it again next year!

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Reviewer:

Aaumpai

Reviewed: Dec. 22, 2011

Excellent! Easy to make & turned out beautifully... with red & green sprinkles for Christmas! I made 2 separate batches & used a 15 oz. bag each of white choc. & dark choc. chips, melted in a double boiler (well, my version of a double boiler anyway: small pan on bottom with boiling water & slightly larger one on top) ;) This keeps the chocolate soft & easy to apply throught the entire process. I also had to add 1 1/2 TBSP shortening as others suggested... for the white choc. It is much thicker than the dark when melted. The dark melted fine on it's own. I spooned the choc. on to each one... very easy! Took me less than an hour for each batch. Left them at room temp. for about 30 min. & they were hardened enough to put in to containers for safe keeping... that is... IF I can keep my hands off them! :)

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Reviewer:

CHERYLBH

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

Maybe I got the wrong type of white chocolate but it was too thick and didn't coat the pretzels right.

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Reviewer:

srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Aug. 18, 2011

Topped off with drizzled milk chocolate. Everyone loved them. Huge hit at my daughter's party.

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Reviewer:

shadowberry

Reviewed: Feb. 10, 2011

Instead of butter or margarine in the chocolate, I use just a little bit of crisco when I put the chocolate in the microwave. It works just the same as butter, without adding, even just a little bit, any of the taste of the butter. =] My girlfriend loves sweets, so Im always looking for new ways to make candy and sweets for her. =]

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Reviewer:

AlyCatzz

Reviewed: Feb. 8, 2011

My 2 1/2 year old and I love this recipe. He loves dipping the pretzels in the sprinkles. However, I've found that I need to add a lot of vegetable oil with the while chocolate chips to make it a creamy consistency. I don't know the exact amount that I add, but a little through out the melting process until it's a consistency I like. We keep them in a zip-lock bag in the refrigerator and once the bag is gone it's time to make another batch!

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Reviewer:

Heather

Reviewed: Jan. 3, 2011

Made a bunch of these for my Christmas cookie trays, and as always, a hit! I did add about a Tbsp or so of veggie oil (was out of shortening, go figure) to thin it out a little and keep it smooth.

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Reviewer:

that_1_girl!

Reviewed: Dec. 28, 2010

5 stars. Very very easy, took about 5 minutes, I melted the white choc in the microwave per instructions, dipped then sprinkled with sprinkles. put in fridge overnight (with parchment on the cookie tray so nothing would stick). I used the pretzel rods but will try the square ones next time since it will make many more.

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