White Chocolate Pretzels: Crispy Baked for Parties

Instructions:

1. Line a baking sheet with parchment paper or silicone mats.
2. Set up the double boiler. Fill a small pot with 1 inch of water and bring to a simmer, then place a glass bowl on top, ensuring the bottom doesn't touch the water.
3. Add 12 oz white chocolate chips and 1 tsp refined coconut oil to the bowl.
4. Use a rubber spatula to move the chips until they are 90% melted and glossy.
5. Remove from heat. The residual heat will melt the remaining lumps; this prevents overheating.
6. Drop one 8 oz mini pretzel twist into the chocolate and submerge it fully using a fork.
7. Lift the pretzel and tap the fork against the bowl until the excess chocolate stops dripping.
8. Use a toothpick to slide the pretzel off the fork onto the prepared sheet.
9. Let the pretzels sit at room temperature for 30 minutes until the surface is firm and no longer tacky.
10. If your kitchen is warm, pop the trays in the fridge for 5 minutes to ensure a hard set.