6 ounces semisweet chocolate chips
12 7-inch pretzel rods
5 teaspoons red and green (or multicolored) sprinkles
Place chocolate chips in a large saucepan over low heat and stir frequently until melted and smooth; heat carefully to avoid scorching the chocolate. Remove saucepan from heat.
Hold one pretzel at a time over the melted chocolate and spoon chocolate over pretzel, coating all except 2 inches at one end; use the back of the spoon to spread the chocolate evenly. (Rewarm chocolate over low heat as needed.) Lightly sprinkle each pretzel rod with sprinkles.
Carefully place coated pretzels in a pie plate, propping the uncoated end against the edge of the pie plate. Chill coated pretzels in the freezer for 5 minutes, or until chocolate is set. Carefully remove from the pie plate and store in an airtight container at room temperature.
Yield: 12 pretzels
Serving size: 1 pretzel
Carbohydrate: 18 g
Protein: 1 g
Fat: 5 g
Saturated fat: <1 g
Sodium: 126 mg
Fiber: <1 g
Exchanges per serving: 1 starch, 1 fat
Carbohydrate choices: 1 1/2