First Friday Fat Kid Fiesta

This post is the First Fat Kid Friday Fiesta. This post is brought to you by the letter F and the letter A for alliteration.

I love alliteration almost as much as I freaking love chocolate covered pretzels. It is one of the things I miss the most about being blissfully (and agonizingly) ignorant to my gluten allergy. The combination of salty and sweet, chocolate and salt, is enough to make me want to fight someone over a 99 cents bag of Herr’s chocolate covered pretzels.

There have been HUGE advances in gluten-free goodies. Betty Crocker built a new plant to manufacture her Gluten Free baked goods. Most of them are pretty good. To date, and I could be wrong, but I’m not, NO FOOD MANUFACTURER HAS EVER MADE GLUTEN FREE CHOCOLATE COVERED PRETZELS. It probably has something to do with the fact that gluten-free pretzels themselves are about a million and five dollars a bag. Add chocolate, (wo)man power, and packaging and the ordeal becomes a lot less than cost-effective.

Well, here it is, love muffins. Direct from me to you: Gluten-Free Chocolate Covered Pretzels

Gluten Free Chocolate Covered Pretzels

Items you will need:
A double boiler (or a make-shift one)
Wax paper
Cookie sheet
Fork
Large spoon
Trivet for the hot pot

Ingredients:
Bag of gluten-free pretzels
Bag of Semi-Sweet, Milk Chocolate or White Chocolate Morsels
(Make it vegan with Carob chips)
Pecans, Walnuts, Peanuts for dipping (Optional)

Start by setting up your double boiler with water on the bottom and chocolate on the top. Set the heat to high and watch the chocolate. As the water heats up, the morsels will melt. Start stirring. When all the morsels melt, turn the heat off and remove pot from the heat.  Make sure you don’t burn the chocolate. Keep the water on the stove as you can use it to loosen up the chocolate when it starts to gum up.

Don't be shy. Drown 'em in chocolate.

Toss in the pretzels one at a time to start. With a fork, submerge them in the chocolate and roll them around. When they are covered, scoop them up with the end of your fork. Knock the excess chocolate off of the pretzel by tapping it against the side of the pot. When you can see the holes in the pretzel, transfer them to the wax paper. Repeat this step for the rest of the pretzels.

Note: When the chocolate starts getting gummy, replace over the pot of hot water. The residual heat should be enough to melt it. If not, turn the burner back on medium high to give the water a little kick.

There is the option of adding nuts or other toppings to your pretzels. I have found that this is a pain in the arse. Please feel free to try it, but I recommend getting the technique down first before getting fancy.

Leave the pretzels on the wax paper lined cookie tray and allow them to dry. This will take about an hour. Try not to eat them or touch them. It’s going to be a real challenge for tried and true fat kids. Present company included. When they dry, they will look like this:

Victory is almost yours!

FYI: Hand dipping gluten-free pretzels is a labor of love. It is time-consuming. If I had a partner, I’d do it for them. Since I don’t, I’m sharing them with my mom. I’m drinking the tea alone, though. 😉

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2 Comments Add yours

  1. Emma says:

    These look AMAZING…yum

  2. Mom says:

    What a delicious treat! These pretzels are a perfect blend of sweet and salty . Unlike many Gluten Free snacks , these taste like “regular” chocolate covered pretzels . I had to hide the container to stop eating them . The labor of love was appreciated! 🙂

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