Chocolate Covered Pretzels (Printable Format)
Crunchy pretzels coated in rich chocolate and pastel sprinkles for a sweet, salty treat.
# What You Need:
→ Pretzels
01 - 24 mini pretzel twists or rods
→ Chocolate Coating
02 - 7 oz semi-sweet or milk chocolate, chopped or in chips
03 - 1 tsp coconut oil or vegetable shortening (optional, for smoother coating)
→ Decoration
04 - 1.5 oz pastel-colored sprinkles
# How-To Steps:
01 - Line a baking sheet with parchment or wax paper and set aside.
02 - In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth (about 1–2 minutes total).
03 - Using a fork or dipping tool, dip each pretzel into the melted chocolate, letting excess chocolate drip off.
04 - Place the chocolate-covered pretzels onto the prepared baking sheet. Immediately sprinkle pastel sprinkles over the wet chocolate before it sets.
05 - Allow the pretzels to set at room temperature for about 30 minutes, or refrigerate for 10–15 minutes until the chocolate is firm. Store in an airtight container at room temperature for up to one week.
# Expert Suggestions:
01 -
- The impossible combination of salty crunch and smooth chocolate keeps you reaching for just one more
- Ready in twenty minutes flat but they look like you spent all afternoon on them
02 -
- Chocolate that has been overheated will seize into a grainy mess, so patient stirring is your best friend
- The sprinkles only adhere while the chocolate is still wet, so work quickly and have everything ready before you start dipping
03 -
- Room temperature chocolate sets better than chocolate that has been chilled first
- If the chocolate starts to thicken while you are dipping, give it a quick ten second zap in the microwave