Chocolate covered pretzels

• 2 tbsp infused coconut oil

  Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.

• 12 ozsemisweet chocolate — chopped and divided
• 30pretzel rods
• ½ cupsprinkles, crushed toasted pecans or flaky salt — for finishing

Method

1. 01

   Line two sheet pans with parchment and put the toppings in shallow bowls before you melt anything. Chocolate sets while you go looking for the sprinkles.

2. 02

   Melt three-quarters of the chocolate over barely simmering water, lift the bowl off, and stir in the remaining quarter until smooth and no longer warm against your lip. Then stir in the infused coconut oil. Everything touching this bowl has to be dry — a damp pretzel or a wet spoon will seize it into a stiff mass you cannot rescue.

3. 03

   Pour the chocolate into a tall narrow jar. The depth lets you dip in one motion instead of spooning it on, and one motion is what makes the coats match.

4. 04

   Dip each rod two-thirds of the way, turn it once, and draw it up the inside of the jar to strip the excess. Twelve ounces of chocolate over thirty rods is the ratio that comes out even, so if the jar is emptying too fast you are laying it on too thick — and a heavily dredged rod is a stronger edible than a thinly coated one.

5. 05

   Lay each one on the parchment and add the topping within a minute, while the surface is still wet enough to hold it.

6. 06

   Chill until the coating is firm. The added oil means the shell stays a little soft at room temperature, so serve them cold.

   30 min

7. 07

   Store the rods upright in a labeled container, kept apart from the everyday snacks. A chocolate pretzel is exactly the thing a child grabs on the way past the counter.