Chocolate Dipped Pretzels


  • 2 C. BAILEYS® baking chips (1 bag)
  • 24 pretzels
  • Assorted sprinkles or crushed nuts


Line a baking sheet with parchment paper.

Melt the BAILEYS® baking chips in a double boiler until about half of the chips are melted. Remove from heat and continue to stir until completely melted.

Drop a whole pretzel into the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Let the excess drip back into the bowl, then place it on the prepared baking sheet. Repeat with remaining pretzels.

While the pretzels are still wet, sprinkle them with your choice of assorted sprinkles or nuts.

Allow pretzels to dry. Store in an airtight container for up to two weeks.