LITTLE ROCK, AR -- Back to school treats are a hit with parents and teachers alike. A popular treat is the Apple Pretzels. Here's what you will need: Rips, Red Candy Melts, Large Pretzels, Hershey Bar, Small leaf cutter of scissors, and Wax Paper.
Step 1: Using the green rips, cut out the little leaves with a small leave cutter. The one I used came from a Wilton fondant set. However, if you don't have one you can use a pair of kitchen scissors to free hand some leafs, they are easy enough.
Step 2: Now cut little stems from your Hershey bar. I cut each Hershey square into half one way then the opposite way then trimmed one side to get a small angle.
Step 3: Before you melt your chocolate lay everything out, organized and ready to go. As I've said so many times when your working with chocolate you want everything in order to make the process smooth. You can lay pretzels on wax paper or on a cookie cooling rack over wax paper. I prefer it on the cooling rack so the excess drips off and doesn't pool around it.
Step 4: In a microwave safe bowl melt your chocolate (I do about 3/4 cup at a time) using 15 second spurts stirring in between. Your chocolate should be nice and smooth when melted easy to drip off the pretzel. If you need help thinning it a bit add a small amount of Crisco and heat.
Step 5: Holding your pretzel on a fork use a spoon to spoon the chocolate on to the pretzel. Then gently tap fork on side of bowl until excess had dripped off. Then move to cooling rack.
Step 6: After the chocolate coating has set (about and hour) move them onto a fresh piece of wax paper.
Step 7: To attach the leaf and stem. Place a small amount of chocolate in a Ziploc and melt in microwave. Cut tip of Ziploc then use to pipe chocolate onto the end of each stem then "glue" to pretzel. Once you have done your stems repeat process with leaves using icing on the back to attach.