Chocolate Covered Pretzels (Printable Version)

Crunchy pretzels coated in smooth chocolate, enhanced with sprinkles, nuts, or coconut for snacking.

# What You Need:

→ Pretzels

01 - 24 large pretzel rods or twists

→ Chocolate

02 - 7 oz semi-sweet or milk chocolate, chopped or chips

→ Optional Toppings

03 - 2 tbsp sprinkles
04 - 2 tbsp chopped nuts
05 - 2 tbsp shredded coconut
06 - 2 tbsp crushed candy canes

# How to Make It:

01 - Line a baking sheet with parchment or wax paper.
02 - Place chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring each time until smooth, about 1 to 2 minutes. Alternatively, melt chocolate over simmering water using a double boiler.
03 - Hold a pretzel by one end and dip into the melted chocolate, covering about two-thirds. Gently tap to remove excess chocolate.
04 - Immediately sprinkle chosen toppings over the chocolate-covered portion.
05 - Place coated pretzel on the prepared baking sheet. Repeat with remaining pretzels.
06 - Let pretzels set at room temperature for 30 minutes or refrigerate for 10 minutes until chocolate is firm.

# Expert Advice:

01 -
  • Takes just 20 minutes from start to finish—no baking required, just melting and dipping
  • The contrast of salty pretzel and sweet chocolate is genuinely crave-worthy and feels fancy without being fussy
  • Endlessly customizable with toppings, so you can tailor them to whoever you're making them for
02 -
  • Don't skip the parchment paper step. Chocolate sticks to bare baking sheets, and you'll be picking pieces off forever if you do.
  • Tempering isn't necessary here because these are eaten fresh. Just melt and dip—the chocolate will set firm enough for snacking.
  • If your chocolate seizes (becomes grainy and thick), add a tiny bit of coconut oil and stir gently until it smooths out again.
03 -
  • If you're making large batches, keep your chocolate warm in a shallow bowl and replenish as it cools. Chocolate that's too cool won't coat smoothly.
  • The secret that changed my dipping game: use two hands—one to hold the pretzel, one with a spoon to help guide the chocolate up the sides. It's faster and creates more even coverage.
  • Parchment paper prevents sticking better than anything else. Wax paper works too, but parchment is the gold standard.

Go Back