TheBaketress
Posted 31 Mar 2011 , 12:24pm
post #1 of 1
I THOUGHT I READ SOMEWHERE TO BE CAREFUL ABOUT HOW FAR IN ADVANCE TO MAKE CHOCOLATE COVERED PRETZELS BECAUSE THE CHOCOLATE CAN DRY THEM OUT AND MAKE THEM STALE FASTER... CAN SOMEONE TELL ME IF I AM RIGHT??? IF I AM, HOW LONG IN ADVANCE DO U RECOMMEND DOING IT?
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