I was recently tasked with doing the party favors for a friend’s baby shower, and I wanted to do something outside my usual gifts of cookies and other baked goods so I thought–how about some Pocky?
Pocky was one of my favorite snacks as a kid, and I wanted to make something a little more grown-up and fun so I made Chocolate Toffee Pretzel Pocky! Here’s the basic recipe that I found in a AAA magazine, I just didn’t do the almonds, and honestly they are great without them. I think I made over 100 of these!
- Snyder’s large pretzel rods
- Heath Toffee bits
- Bittersweet chocolate (Trader Joe’s makes those huge pound size bars! Just chop to 1 inch pieces) or you can buy any chocolate that’s for melting
- Baking sheet lined with foil (best if they can fit in the fridge where the pretzels can cool)
- Medium pan with tall sides
- Small saucepan
- Wide bowl for the toffee bits
- Make a little assembly line, from left to right: A safe spot to place the saucepan filled with hot chocolate, the wide bowl for the toffee bits, and then the baking sheet line with foil.
- I don’t have a double boiler, so I like to fill a medium pan with water, halfway up the sides and get that to a light rolling simmer (never boiling!). Place chocolate in small saucepan and place that in the water, and stir until melted. When the chocolate is ready, bring it to your assembly line.
- Hold pretzel over chocolate and use a spatula to spread chocolate over 3/4 of the pretzel.
- Bring pretzel to toffee bits and use a spoon to sprinkle the bits onto the chocolate part of the pretzel.
- Place pretzel on foil and repeat until you run out of pretzels!
- Refrigerate until chocolate is firm, about 30 – 45 minutes. They last up to 2 weeks in the fridge.