I love sweet-covered pretzels. Chocolate. Yogurt. Love them both. However, most of those contain soybean oil or shared equipment with tree nuts. Sadsies. I was getting along life fine without them, then my boyfriend had a bag of Trader Joe’s chocolate pretzels on his kitchen table. They sat there mocking me.
I was not about to lose a treat war with soybean oil. To my delight, chocolate pretzels are stupidly easy to make! Check this recipe! I used a double boiler to melt half a bag of chocolate chocolate chips and a few tablespoons of shortening. A microwave would work too (but I don’t have one!).
First, let’s have a few words about chocolate chips. Even though I cannot eat soybean oil or flour, soy lecithin doesn’t give me too many problems, Therefore, the milk or white chocolate chips are OK. Dark chocolate chips certainly do not contain soybean products at all. Now, I’m allergic to almonds, but peanuts are fine. I must specify that because I’ve yet to find chocolate chips that haven’t shared equipment with peanuts. (If you see some, please let me know!)
I rarely cook with shortening because it kinda grosses me out. I much prefer butter. Crisco is basically fancy margarine–soybean oil. I cannot use that. If you can find (or order it), Spectrum Organics makes a soybean-free shortening. I wish it weren’t made with palm oil though. Does canola not solidify? Is that why canola shortening doesn’t exist?
Back to pretzels! They came out so well. I let them chill in the freezer since that’s where my cookie sheet would fit, but the refrigerator would work too.
Well, that’s a terrible photo that doesn’t do the treat any justice.
Then I decided, “Why stop at pretzels?”
(Yes, I bite my nails. My mom used to get mad at me, but she used to bite hers too. She only stopped biting her nails when she started smoking. At least I don’t smoke.)
So, there is my treat for the three-day weekend!