Welcome to Choctoberfest 2018 with Sprinkle Pop!
It’s the sixth and final day of #Choctoberfest 2018!
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes.
Enter to Win!
For information about the raffle and giveaway, how to enter,
and what the prizes are, visit the welcome page for:
An Avalanche of Chocolate Recipes!
Final Day to Sign Up to Win!
Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.
Click on the hop link button to be transported to the other blogger’s recipes of the day for #Choctoberfest:
Magic Wizard Wands
By Sue Lau | Palatable Pastime
My recipe of the day is for Magic Wizard Wands, a Harry-Potteresque take on chocolate covered pretzel rods. They were created using the Black Gold Sprinkle Mix, the All Hallows Sprinkle Mix, and CK Products Edible gold Glitter Stars, all provided by as well as available from Sprinkle Pop, one of the sponsors of Choctoberfest, who specialize in a wide variety of sprinkles for your baking and decorating needs.
The recipe itself is fairly simple to make and makes excellent food gifts or party treats. Wrapped in cellophane or in handy pretzel bags, they keep nice and tidy without knocking any of the decor off.
This is sure to be a hit with your family and friends, as it is for mine.
Thank you for joining me this week for #Choctoberfest! I want to thank our sponsors as well. Don’t forget to enter the drawing if you haven’t already, and take a peek at the many recipes found though the linkup.
Magic Wizard Wands
- 12 ounce bag pretzel rods
- 12 ounce bag Ghiradelli White Melting Wafers
- 12 ounce bag Ghiradelli Dark Melting Wafers
- Various Sprinkle Pop decorative sprinkles ( I used All Hallows mix and Black Gold Sprinkle Mix)
- Edible gold star glitter
- Wilton cookie icing, in white, orange, and black
- Sort the sprinkles removing the larger sprinkles/pearls and setting those aside for the moment.
- Place half the bag of melting wafers in a pyrex heat-proof measuring cup and microwave at half power or defrost setting for thirty seconds.
- Stir thoroughly (I did this with a large wooden chopstick).
- Continue melting and stirring in 15 second intervals until completely melted, but do not overheat or it will burn or seize up. The white is slightly more temperamental than the chocolate- if not thin enough, you can stir in a teaspoon of vegetable shortening, but let it sit slightly longer afterwards than the chocolate because it tends to take it from too thick to slightly runny.
- Tilt the measuring cup and dip pretzel rods, giving them a twirl, then gently tap them to shake off excess chocolate.
- Sprinkle with the smaller sprinkles and a spattering of edible glitter stars.
- Place the pretzels on silpat or nonstick foil to set up- and this is a good time to place the larger of the sprinkles/pearls on the rods as if you put them on and move them they are a little heavy and might fall off. Easier to put them on as they set up (just don’t wait too long or the chocolate will set hard).
- Heat the cookie decorating icing as directed and drizzle your desired colors over each pretzel for a little extra bling.
- Now leave them alone for 45 minutes (that’s the set-up time for Wilton cookie decorating icing).
- After that you can put them into specialty pretzel bags (sold near candy making and cake decorating supplies) or wrap in plastic wrap or cellophane as you prefer.
- Put any extra dipping chocolate into a silicone container to harden, then pop out and store until needed.
- Store in a cool dry place.
From the kitchen pf palatablepastime.com
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*Disclosure: I received complimentary product from the sponsor for use in recipe development, however, I have received no additional compensation for my post. All opinions are my own.