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 Magic Wands I have been making these for my son since he was very little and, even today, at 17, he is all happy to see me making them still for special occasions, like birthdays, Halloween or National Pretzel Day (April 26). They are so simple to make, it almost feels like cheating to make a recipe but here we go! Feel free to drizzle or dip with vegan white chocolate, too. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Magic Wands 15 - 20 pretzel rods 1 cup slavery-free chocolate chips plus one tablespoon 2 teaspoons refined coconut oil or vegan butter Sprinkles of choice or crushed cookies Line a cookie sheet with parchment paper. Melt the cup of chocolate and two teaspoons of coconut oil or butter in a double-boiler, stirring often. Once melted, remove from heat and add the remaining tablespoon of chocolate chips, stirring until smooth. Pour the chocolate into a narrow cup, and pour some sprinkles on a plate. Dip the pretzels one by one in the melted chocolate and let drip off into the cup, then roll in your sprinkles. Place on the cookie sheet. Continue until all the pretzels are half-dipped in chocolate and coated with sprinkles. Set on the cookie sheet one at a time. Put in the fridge and allow to cool until set.  
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