Chocolate Coconut Christmas

I’m usually one to buy Christmas gifts, but this year, due to a lack of time and money (traveling tends to limit both), I decided to make homemade treats for my loved ones. Since it’s difficult to find someone who dislikes a salty and sweet combo, I chose to make chocolate covered pretzels and for a bit of indulgence, toasted coconut and chocolate marshmallows. The holidays may be over, but these are treats you can enjoy year round. Happy New Year!

Toasted Coconut & Chocolate Marshmallows

1 16 oz. bag jumbo marshmallows (If you’re feeling ambitious, make your own)
1 14 oz. bag sweetened shredded coconut
4 oz. milk chocolate chips
1 tablespoon safflower oil

Preheat oven to 300 degrees. Spread coconut on an ungreased cookie sheet and bake for about 20 minutes, stirring every 5 minutes to prevent burning. Remove coconut from oven and set aside. Line workspace with parchment paper. Combine chocolate chips and oil in a non-stick pot and heat on stovetop on medium heat until chocolate is melted (be careful not to overheat!).

Dip each marshmallow into chocolate mixture, covering completely. Remove with fork and roll in toasted coconut. Place dipped marshmallows on parchment paper and refrigerate for at least 30 minutes.

Chocolate-Dipped Pretzels

1 16 oz. bag pretzel rods (I used these)
4 oz. melted chocolate
Assorted sprinkles

Hold pretzel rod by one end and dip in chocolate, leaving an inch or two uncovered. Quickly dip each pretzel in sprinkles, place on parchment paper and refrigerate for at least 30 minutes.

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