Description
Classic Chocolate Covered Pretzels combine the salty crunch of pretzels with the rich sweetness of melted chocolate, creating a delicious treat perfect for snacking, gifting, or special occasions. Easy to make with just a few simple ingredients, these pretzels can be customized with sprinkles or drizzled chocolate for added flair.
Ingredients
Scale
Chocolate Coating
- 8 ounces (226g) semi-sweet or white chocolate (two 4-ounce bars), finely chopped
- 1/2 teaspoon vegetable oil or coconut oil
Pretzels
- 4 cups pretzels
Optional Toppings
- Sprinkles for topping
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and set it aside to keep the chocolate-coated pretzels from sticking and to facilitate easy cleanup.
- Melt the chocolate: Combine the finely chopped chocolate and vegetable or coconut oil in a medium heat-proof bowl. Melt using your preferred method: if using a microwave, heat in 20-second increments, stirring thoroughly after each until smooth and completely melted. Alternatively, melt the chocolate gently over a double boiler until fluid.
- Dip the pretzels: Using a fork, dip each pretzel into the melted chocolate, ensuring it is evenly coated. Lift the pretzel out, tapping the fork against the bowl edge to remove excess chocolate, then carefully use a toothpick to slide the pretzel off the fork onto the prepared baking sheet.
- Add toppings: While the chocolate is still wet, sprinkle with optional sprinkles or other desired toppings. If you have leftover melted chocolate, you can warm it slightly to keep it fluid and drizzle it over the coated pretzels for extra decoration.
- Set the chocolate: Refrigerate the baking sheet with coated pretzels for about 20–30 minutes until the chocolate is completely set and firm to the touch.
- Storage: Store the chocolate-covered pretzels in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks to maintain freshness.
Notes
- Freezing Instructions: Once the chocolate has set, layer the pretzels between sheets of parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving. The chocolate may appear dull or streaky after thawing but is safe to eat.
- Chocolate: Use quality baking chocolate bars such as Baker’s or Ghirardelli for best taste and consistency. Avoid chocolate chips as they contain stabilizers that prevent proper melting for coating.
- Oil: Vegetable oil is preferred to thin the chocolate for easier coating. Coconut oil is acceptable but results in a thicker coating. Do not use butter.
- Variations: Experiment with different pretzel shapes and sizes, use milk, dark, or white chocolate, and add festive sprinkles, chopped nuts, crushed candy canes, toffee bits, or cookie crumbs for fun flavor twists.
Nutrition
- Serving Size: 1/4 cup (about 30g)
- Calories: 140
- Sugar: 12g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
