Cooking with The Record: Chocolate Covered Pretzels


While OPIA does a great job of informing (and reassuring) students about career paths that don’t involve large law firms or OCI, the Record knows that there’s one area in which they fall down on the job. For three weeks, 2Ls trot back and forth to the Charles regaling their public interest oriented friends with tales of free flash drives, the odd pair of flip-flops, and, of course, the perennial chocolate covered pretzels.

Although we can’t replicate the first and have no desire to replicate the second, it turns out that chocolate covered pretzels are easy to make at home. In fact, we whipped up a batch last year and liked them even better than the pretzel a friend smuggled for us from the Charles. Any reason why OPIA can’t keep a plate out in their reception area during the OCI season (or are they not on the Sodexho menu?).

The Record’s Own Chocolate Covered Pretzels


  • 1 bag thick pretzel rods
  • 1 bag chocolate chips
  • Sprinkles
  • Almonds (roughly crushed)
  • Mini M&Ms

    1) Boil two inches water in the bottom half of a double boiler. Reduce to simmer.

    2) Place chocolate in top of double boiler, and wait until melted, stirring occasionally. Note: if you do not have a double boiler, perhaps because you live in Gropius, a regular pan will suffice, however stir constantly to keep chocolate from burning.

    3) Dip pretzel rod in melted chocolate, leaving bottom section uncoated. Allow excess chocolate to drip from rod.

    4) Immediately sprinkle pretzel with sprinkles OR crushed almonds OR mini M&Ms.

    5) Lay pretzel on waxed paper to cool.

    6) Repeat, varying toppings, then chill pretzel rods in refrigerator.

    7) Enjoy your entirely non-corporate dessert!

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