Chocolate Covered Pretzels Sprinkles (Printable Format)
Sweet and salty pretzels dipped in chocolate, adorned with pastel sprinkles for an easy, fun snack.
# What You Need:
→ Pretzels
01 - 24 small pretzel twists
→ Chocolate Coating
02 - 7 ounces semisweet or milk chocolate, chopped
03 - 1 teaspoon coconut oil (optional, for smoother coating)
→ Decoration
04 - 3 tablespoons pastel-colored sprinkles
# How-To Steps:
01 - Line a baking sheet with parchment or wax paper.
02 - Combine chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler.
03 - Submerge each pretzel into melted chocolate, using a fork to ensure even coating. Allow excess chocolate to drip off before transferring.
04 - Place coated pretzels onto prepared baking sheet, spacing evenly.
05 - Immediately scatter pastel sprinkles over chocolate before it sets.
06 - Continue dipping and decorating remaining pretzels.
07 - Leave pretzels at room temperature for 30 minutes, or refrigerate for 10 minutes, until chocolate hardens completely.
# Expert Suggestions:
01 -
- The salt against the chocolate does something unreasonable to your brain, like two opposing teams suddenly deciding to win together.
- You can make these while half-watching something terrible on television, which is honestly the ideal cooking experience.
02 -
- Wet chocolate and water are ancient enemies; even a drop from a recently washed bowl will turn your smooth pool into grainy paste.
- The fork technique matters more than you think; tongs leave marks, fingers leave prints, but a fork cradles the curves.
03 -
- Work in small batches of melted chocolate; it cools and thickens faster than you expect, and reheating changes its behavior.
- Place your sprinkle container in the freezer for ten minutes before starting; cold sprinkles set into chocolate faster and do not bleed their colors.