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Ingredients
- 24 whole Short Salted Pretzel Rods
- 2/3 cups Cookie Butter (or Any Version Of Creamy Speculoos)
- 6 ounces, weight Dark Chocolate, Roughly Chopped
- 1/2 teaspoons Sea Salt, to taste
Method
- Line a baking sheet with wax paper and set aside.
- Dip pretzels into cookie butter and place on the lined baking sheet. Freeze for 30 minutes or until cookie butter is firm.
- Melt chocolate in the microwave in 30-second increments, stirring in between. Dip pretzels in chocolate and immediately sprinkle wish sea salt.
- Allow pretzels to cool before serving (I put them in the refrigerator to speed up the process).
