Chocolate Covered Pretzels Recipe
Why You’ll Love Them:
- Easy no-bake recipe
- Keep them simple, or dress them up with colorful sprinkles and chocolate drizzles
- A tin of these makes a wonderful gift
- Long shelf life
- If using pretzels labeled gluten free, makes a great gluten-free dessert
How to Make Chocolate-Covered Pretzels
Melt the chocolate: You can use a double boiler, but I usually just use the microwave. Place the chopped chocolate, along with the oil, in a microwave-safe bowl or glass liquid measuring cup. Microwave in 20-second increments, stirring after each increment, until completely melted and smooth.
Dip: Drop a pretzel twist in the melted chocolate, and lift it back out again with a fork. Tap the fork gently on the side of the bowl/measuring cup to allow excess chocolate to drip off. Use a toothpick (or another fork) to slide the dipped pretzel onto a lined baking sheet. (If using pretzel rods, simply hold one end and dip the other end in the chocolate.)
Allow the chocolate to set. If desired, lightly sprinkle each with sprinkles while chocolate is still wet. I like using nonpareils here, which are the teeny-tiny colored balls. But any sprinkles work!
And if you have leftover chocolate, feel free to drizzle it on top—you can use a spoon or squeeze bottle for that. Place the baking sheet with the chocolate-covered pretzels in the refrigerator to set the chocolate. It should set in about 30 minutes, and then you can transfer the pretzels to a container, tin, bag… or your mouth.
Ingredients
- 8 ounces (226g) semi-sweet or white chocolate (two 4-ounce bars), finely chopped*
- 1/2 teaspoon vegetable oil or coconut oil
- 4 cups pretzels
- optional: sprinkles for toppin
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Instructions
- Line a large baking sheet with parchment paper. Set aside.
- Melt the chocolate with the oil: You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.
- Dip a pretzel in the melted chocolate. Use a fork to lift it out, and tap the fork on the side of the bowl to allow excess chocolate to drip off. Use a toothpick to help slide the pretzel off the fork and onto the lined baking sheet. Top with sprinkles (if using) while the chocolate is still wet. If you have leftover melted chocolate, you can reheat it (if needed to keep it fluid) and drizzle it on top of the coated pretzels. I usually use a squeeze bottle for drizzling.
- Refrigerate to set the chocolate, about 20–30 minutes. Once chocolate is set, store the chocolate-covered pretzels in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.