Tahini Dark Chocolate Pretzels (Printable Version)
Pretzel rods dipped in dark chocolate, drizzled with tahini, and adorned with a festive spider web design.
# The Ingredients You'll Need:
→ Pretzels
01 -
16 large pretzel rods
→ Chocolate Coating
02 -
7 ounces dark chocolate, roughly chopped (at least 60% cocoa)
03 -
1 tablespoon coconut oil
→ Tahini Web
04 -
3 tablespoons well-stirred tahini
05 -
2 tablespoons powdered sugar
06 -
1 teaspoon water, as needed for thinning
→ Decoration
07 -
1 tablespoon white sesame seeds (optional, for garnish)
# Step-by-Step Instructions:
01 -
Line a baking sheet with parchment paper to prevent sticking.
02 -
Combine dark chocolate and coconut oil in a heatproof bowl. Melt in the microwave using 20-second intervals, stirring between each, or set over a double boiler. Stir until completely smooth and glossy.
03 -
Immerse each pretzel rod halfway into the melted chocolate. Allow the excess chocolate to drip off, then arrange them on the prepared baking sheet.
04 -
Refrigerate the chocolate-covered pretzels for about 10 minutes, or until the chocolate is fully set.
05 -
In a small mixing bowl, whisk together the tahini and powdered sugar. Add water, a few drops at a time, until the mixture achieves a smooth, pourable consistency suitable for drizzling.
06 -
Transfer the tahini mixture to a small piping bag or a ziplock bag with a very fine tip cut off. Pipe spider web designs over the chocolate-dipped portions of the pretzel rods.
07 -
Sprinkle white sesame seeds over the tahini decorations if desired.
08 -
Return the pretzels to the refrigerator for another 10 minutes, or until the tahini web sets. Serve at room temperature.
# Additional Notes:
01 -
For a nutty flavor variation, blend a small amount of peanut butter with the tahini drizzle.
02 -
Experiment with white or milk chocolate for a visual contrast.
03 -
Store pretzels in an airtight container at cool room temperature for up to three days for optimal texture.