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1
Put the chocolate chips in a bowl and place the bowl over a pot of simmering water.
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2
Stir until the chips are melted.
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3
(Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds.
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4
Stir and microwave in 30 second intervals until the chocolate has melted.
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5
It should take 2 to 3 minutes.)
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6
Add 3 tablespoons of the vegetable oil and stir well.
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7
To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet.
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8
Repeat until you have 24 bases made.
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9
Put the baking sheet into the refrigerator to harden the chocolate.
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10
Pour the remaining chocolate into a squeeze bottle.
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11
Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor.
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12
With the machine running, pour in the remaining 2 tablespoons vegetable oil.
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13
Continue processing until the nuts form a smooth spread.
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14
Scoop the spread into a plastic bag and snip off a corner to make a piping bag.
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15
Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels.
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16
Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour.
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17
Trim off any excess chocolate with a knife and wrap each bar individually.
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18
Keep refrigerated.
