Chocolate Covered Pretzels Pastel (Printable Format)
Crunchy pretzels dipped in smooth chocolate, adorned with colorful pastel sprinkles for a festive touch.
# What You Need:
→ Pretzels
01 - 24 pretzel rods or 48 mini pretzels
→ Chocolate Coating
02 - 8 oz semi-sweet chocolate or white chocolate, chopped or in chips
03 - 1 tsp coconut oil or vegetable shortening (optional, for smoother coating)
→ Decoration
04 - 1/3 cup pastel-colored sprinkles
# How-To Steps:
01 - Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
02 - In a heatproof bowl, melt the chocolate and coconut oil together using a microwave in 30-second intervals, stirring between each, or a double boiler until smooth and fully combined.
03 - Dip each pretzel rod or mini pretzel into the melted chocolate, covering about two-thirds of each rod or fully coating mini pretzels. Gently shake off excess chocolate for even coating.
04 - Immediately sprinkle pastel sprinkles over the wet chocolate before it sets to ensure proper adhesion.
05 - Place the chocolate-covered pretzels on the prepared baking sheet, ensuring they do not touch each other.
06 - Let the chocolate set at room temperature for 45–60 minutes, or refrigerate for 15 minutes until firm and completely hardened.
07 - Transfer set pretzels to an airtight container for storage at room temperature up to 1 week.
# Expert Suggestions:
01 -
- The salty sweet combo hits that perfect craving spot every single time
- They look impressive but take twenty minutes from start to finish
02 -
- Water is chocolates enemy, so make sure all your tools are completely dry before melting
- Work in small batches so the chocolate stays fluid enough for good coverage
03 -
- Keep your sprinkles in a shallow bowl for easy dipping access
- Room temperature chocolate sets with a nicer finish than refrigerated