Cholaca Covered Pretzels
or 1/8 block paraffin wax
salt or sprinkles
optional to add to top before dry
Melt cholaca and shortening or wax over a double boiler or in the microwave.
Stir until smooth and combined.
Remove from heat, leaving mixture over hot water if using a double boiler.
If using microwave you may need to reheat if mixture gets too thick for dipping.
Dip each pretzel in cholaca, allowing excess to drip off. Place on wax paper lined cookie sheets and chill until firm.