Makes 2 dozen
Ingredients:
2 dozen short salted pretzel rods
2/3 cup cookie butter (or any version of creamy speculoos)
6 ounces dark chocolate, roughly chopped
Sea salt, to taste
Directions:
Line a baking sheet with wax paper and set aside
Dip pretzels into cookie butter and place on lined baking sheet; freeze for thirty minutes or until cookie butter is firm
Melt chocolate in the microwave in 30-second increments, stirring in-between
Dip pretzels in chocolate and immediately sprinkle wish sea salt
Allow pretzels to cool before serving (I put them in the refrigerator to speed up the process)
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