Chocolate Covered Pretzels

Making homemade Chocolate Covered Pretzels is as easy as melting the chocolate, dipping the pretzels, and dusting with sprinkles, nuts, or crushed peppermint. They are ideal snacks for kids around the holidays.

Course dessert/candy

Cuisine American

Keyword chocolate dipped pretzels, how to make chocolate covered pretzel rods, how to make chocolate covered pretzels, white chocolate pretzels

Prep Time 30

Cook Time 5

Servings servings

Calories 223kcal

Author Beth Pierce

Ingredients

55 pretzel twists
24 pretzel rods
12 ounces semi-sweet chocolate chips or dark chocolate chips
12 ounces white chocolate chips
4 tablespoon shortening
assorted sprinkles flaked coconut, finely chopped nuts

Instructions

Pretzel Twists

Add 6 ounces of chocolate chips and 1 teaspoon shortening to a microwaveable safe bowl. Microwave for 30 second intervals at 50% power until melted. Thoroughly stir the chocolate after each interval.
Dip the pretzel twists into the melted chocolate using a couple of shish kabobs or chop sticks. Tap on the side of the bowl to gently remove the excess.
Lay the chocolate covered pretzels on a parchment paper or wax paper covered baking sheet and dust with sprinkles or nuts. Use the shish kabobs to clear any pretzel holes that fill with chocolate.
Work in small batches including the melting of the chocolate. Chocolate can easily be reheated up to three times if it has not solidified too much. Let the candies sit at room temperature until the chocolate has hardened and then move to an airtight container.

Pretzel Rods

Add 6 ounces of chocolate chips and 1 teaspoon shortening to a tall microwaveable glass. Microwave for 30 second intervals at 50% power until melted. Thoroughly stir the chocolate after each interval.
Using your hand tilt the glass and dip half the rod into the melted chocolate. Spin to coat and to remove the excess chocolate as you lift it out of the melted chocolate.
Lay the chocolate covered pretzel rods on a parchment paper or wax paper covered baking sheet and dust with sprinkles or nuts.
Work in small batches including the melting of the chocolate. Chocolate can easily be reheated up to three times if it has not solidified too much. Let the candies sit at room temperature until the chocolate has hardened and then move to an airtight container.

Notes

Buy good quality chocolate like Ghirardelli or Guittard. It really does make a difference.
When using the microwave always melt at 50% power. Use short intervals and stir between each interval until the bowl does not feel hot anymore.
I use small pretzel twists and pretzel rods for this recipe.
Chocolate can be reheated only a couple of times and only if it has not solidified so work in batches.
Use shish kabobs or chopsticks to dunk the pretzel twists and to clear any pretzel holes that fill with chocolate.
The chocolate will start to set fairly quickly so top with sprinkles, coconut, and nuts as you go.
To reheat the chocolate heat in the microwave at 50% power for 15-20 seconds. Reheat it before it solidifies.
You can place these in the fridge to speed up the hardening process but only for about 10 minutes. Chocolate should not be subjected to large temperature swings.
Store the chocolates in an airtight container on the countertop for up to 2 weeks.

Nutrition