Ingredients
Equipment
Method
- Prepare a baking sheet with parchment paper.
- One baking sheet line pretzels up in sections of 5 pretzels each. You should be able to fit about 12 snowman per baking sheet. I like to line the 5 pretzels up at an angle to that the hat has an angle to it, but this is not necessary.
- In a microwave safe bowl, add milk chocolate chips and 1 tsp of refined coconut oil and melt until smooth.
- Using a spatula, gently coat the top half of the 5 pretzels with the milk chocolate on both sides. Gently place them back on the baking sheet. Repeat until all are done.
- Place in the freezer for at least 7-10 minutes.
- While those are setting, melt the white chocolate chips and refined coconut oil. One important note is that white chocolate behave differently--because it's not actually chocolate. You can easily burn the white chocolate chips. It will heat up, but it will take some muscle to smash/mash the chocolate chips until they are smooth. So I like to check my white chocolate chips regularly while microwaving them on the melt chocolate setting. Check them, stir/smash them, and only heat more in small increments. Add more coconut oil as needed and stir until smooth.
- Remove the milk chocolate covered pretzels from the freezer. Gently coat the other half of the snowman and place back on the baking sheet. Repeat until all are done.
- Freeze for 7-10 minutes.
- Once they are set, you are ready to add the last pretzel to form the hat, and also the eyes and nose.
- Coat a single pretzel stick with milk chocolate and set on the boarder of the milk and white chocolate. Dip the mini m&m's in a big of white chocolate and place on the snowman for the eyes and nose.
- Return to freezer for about 5 minutes.
- Serve or store in an air-tight container or freezer baggie until ready to serve.
Notes
If using white chocolate makes you nervous, you could also try white candy melts. Just make sure the brand you choose is gluten free.:)