This coming weekend, we are off to a friend’s cottage for a few days. It’s a much needed break from the city. This will our fourth visit to this cottage and we still look forward to it with as much anticipation as a kid looks forward to Christmas morning. Our friends, Gloria and Michael, own two cottages – one for themselves, and a guest cottage not too far away that they rent on a weekly basis. If you’re in the neighbourhood, you can read all about it here.
Gloria is going to be at the ‘main’ cottage this weekend, so John.e and I are having her over for dinner on Saturday evening. I plan to do quite a bit of cooking while I’m there, because I can take full advantage of having a BBQ at my disposal and my blog is in desperate need of outdoor grilling recipes. Since John.e is a vegetarian, and so is Gloria, I was planning a teriyaki tofu skewer recipe, but I learned that Gloria cannot have tofu. So, I think it’ll be veggie burgers instead with a variety of grill-based salads.
I knew the focus of my BBQ weekend wouldn’t involve any sweets or desserts, so I made a few things ahead of time to bring with us. I knew these pretzel rings would keep well and would be a delightful after dinner sweet. I’ve also prepared two types of chocolate bark and I’m bringing along some cookies. Together, those things will make a lovely mini-buffet of after dinner treats for our guest.
Tonight after work, we are packing up our things, and then early to rise on Friday morning and off we go! I can’t wait to grill, sit by the water, hear and see a little bit of nature, and get a little sun on my face. (Please pray to whomever you pray for a hot and sunny weekend!) Oh, and of course, I need to convince John.e to drive into Bala for some retail therapy too!
- 3 cups chocolate, melted (I used half white and half milk chocolate)
- 25-30 pretzel rings
- ¼ cup for each topping of choice - see notes
- Prepare a baking sheet by lining with parchment paper.
- Carefully place the pretzel rings on the baking sheet, careful not to overlap or touch. Save some room otherwise your toppings might mix together if you plan on topping the rings with more than one type.
- Set up your toppings. Use wide-mouth bowls so that you can easily pick up as many or as few as you prefer. Each topping should be in a separate bowl for sake of ease.
- Melt the milk chocolate by placing the chocolate in a double boiler over medium heat. Stir until smooth and creamy.
- Using a teaspoon, spoon the melted chocolate into the center of the pretzel ring. Top with the topping(s) of choice.
- Once all rings are filled and topped, refrigerate for at least 1 hour to set.
Chopped Peanuts; Toffee Bits; Candy Sprinkles; Mini Chocolate Chips; Kraft Caramel Bits; Shredded Coconut; Slivered Almonds, Coated Candies (Smarties, M&Ms, etc.)