These Chocolate Covered Pretzels are made with pretzel twists coated in dark and white chocolate and decorated with sprinkles. The perfect sweet and salty snack for gift giving!
I love giving homemade treats to family and friends for the Holidays and these chocolate covered pretzels are always requested every year. Even though this sweet and salty snack is a Holiday hit, we also love to make these throughout the year for snacking along with our hot buttered Cheerios and muddy buddies.
Why You’ll Love This Chocolate Covered Pretzel Recipe
- Quick and Easy. Most likely the easiest treat you will ever make, yet has impressive results!
- Versatile. This recipe can be used for mini pretzels or pretzel rods. Easily customize with different colored sprinkles, crushed candies, toffee bits, chopped nuts, etc…
- Perfect for any Holiday! Not only are these great for Christmas, but also perfect for Valentine’s day, Easter and Halloween!
Ingredients Needed
Just a few ingredients is all you need!
- Pretzels – Mini pretzel twists or pretzel rods work best for this recipe.
- Chocolate – Semi-sweet chocolate, dark chocolate, milk chocolate or white chocolate can be used or a combination of all. I like to use either bars or chocolate candy melts.
- Sprinkles – any colorful sprinkles for any Holiday (optional).
How To Make Chocolate Covered Pretzels
This will take about 20-30 minutes to prepare depending on how you want to decorate.
- Melt the chocolate either using the microwave or a double broiler.
- Dip the pretzels into the chocolate covering have of the pretzels and place them onto a baking sheet lined with wax paper.
- Decorate the pretzels by piping contrasting chocolate or add sprinkles on top to the soft chocolate before it hardens.
Tips and Variations
Chocolate. Bars that are chopped usually melt the smoothest because they contain more cocoa butter. Chocolate chips are fine too, but choose good-quality ones labaled “meltable” or “baking chocolate”. I also like to add a Tablespoon of coconut oil (or vegetable oil) if using chocolate chips.
Even a small amount of water can cause chocolate to seize. Make sure bowls, spoons, and pretzels are completely dry. Avoid covering melting chocolate to prevent condensation.
Work in small batches. If the chocolate thickens while dipping, re-warm it in 5–10 second microwave bursts or over warm (not boiling) water.
Decorating for Holidays – Use various sprinkles for whatever Holiday you are preparing for. I personally love making these for Christmas, but Valentine’s day, Easter and Halloween are also perfect for this recipe.
Storing
Keep in an airtight container at room temperature (or fridge if it’s warm) for up to 2 weeks.
Chocolate Covered Pretzels
Ingredients
- 50 mini pretzel twists (or 24 pretzel rods)
- 7 ounces chocolate (candy melts or bars – milk, white, dark or any combination)
- Christmas sprinkles optional
Instructions
- Prepare a baking sheet with parchment or wax paper.
- Microwave method – In a glass bowl, heat the chocolate and coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Double boiler method – Melt the chocolate in a heatproof bowl over simmering water.
- Using tongs or a fork, dip pretzels into the chocolate, coating them halfway or fully. Let the excess drip off.
- While still wet, sprinkle with toppings or drizzle with contrasting chocolate using a piping bag filled with the melted chocolate.
- Place dipped pretzels on the lined tray. Refrigerate for 15–20 minutes, or until the chocolate is set.
Last Step:
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