Chocolate-Covered Pretzels

When buying white chocolate, check the ingredients and make sure cocoa butter is listed. A lot of inferior white chocolate just uses vegetable oil which doesn’t melt very well and won’t work for coating pretzels.

Feel free to swap the semi-sweet chocolate and white chocolate in this recipe for any favorite chocolate that you enjoy eating.

If you're topping the pretzels with sprinkles or something similar, be sure to do it while the chocolate covering the pretzels is still wet so that they stick.

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Chill time: 1 hour

Ingredients

  • 12 ounces semi-sweet chocolate chips
  • 12 ounces white chocolate chips (see headnote above)
  • 4 ounces (72 individual) mini pretzel twists

Method

1 Line a baking sheet with parchment paper or silicon baking sheet.

2 Melt the semi-sweet chocolate: Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power.

Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth.

If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth.

Chocolate Covered Pretzels Chocolate Covered Pretzels

3 Dip half the pretzels in semi-sweet chocolate: Place a mini pretzel in the semi-sweet chocolate and push it below the surface with a fork to coat.

Chocolate Covered Pretzels

4 Remove the excess chocolate: Use a fork to remove the pretzel from the chocolate. Then tap it gently against the sides of the bowl until most of the chocolate has dripped off.

Wipe the bottom of the fork on the edge of the bowl to remove any excess chocolate then slide the pretzel onto the lined baking sheet (use a second fork if needed).

Repeat until you have coated half the pretzels. You should still have a little melted chocolate left.

Chocolate Covered Pretzels

4 Repeat with the white chocolate: Repeat the process for melting the chocolate using the white chocolate chips in a clean bowl. Repeat the coating process with the remaining pretzels in the white chocolate.

Chocolate Covered Pretzels Chocolate Covered Pretzels

5 Drizzle the pretzels using the remaining chocolate: Dip a fork the remaining semi-sweet chocolate and drizzle it over the white chocolate-coated pretzels; repeat with the remaining white chocolate.

If you want more control over the drizzle, scoop the chocolate into a quart size freezer re-sealable bag. Snip a very small corner of the bag (1/16-inch) to make a tiny hole. Squeeze the bag to drizzle the chocolate in a more controlled manner.

Chocolate Covered Pretzels Chocolate Covered Pretzels

6 Refrigerate all the pretzels until the chocolate is hard. Then remove form pan and store in an air-tight container in the fridge. The pretzels will keep for 7 to 10 days.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  • Laurie

    I used Rold Gold Pretzle Tony Twists. They are a little bit bigger but thinner so they look better. And chocolate doesn’t get soft. :)

    xxxxxyyyyy

  • Ray

    Is delicious aka we made it!

    xxxxxyyyyy

  • Deb

    Made them and was so pleased. Simple yet delicious. Only problem was that after 2 hours in fridge, when I served immediately, the chocolate virtually melted on everyone’s fingers. Could not eat an entire regular size twist without the chocolate getting soft. Any advice ?

  • Joyce

    First time to make, not sure I did it correctly, a bit messy but a very easy recipe to follow

  • Kelly

    The chocolate covered pretzels we’re amazing, so easy to make and look so beautiful. I decided to try to make some with butterscotch chips. Oh my goodness the combination of a salted pretzel and butterscotch a definite match made in heaven.

    xxxxxyyyyy

  • Heather Smith

    Do you think chilling or freezing the pretzels before enrobing would help the chocolate?

    • Irvin Lin

      It might help a little bit I don’t think it seems really necessary unless you have gotten your chocolate very warm and liquidy, in which case it might help the chocolate firm up a bit. But I haven’t tried it. If you do, come back and let me know!

  • Patrick

    I’m going to try this recipe but I’m going to sprinkle with crushed peppermint!!!!

  • Heather Cunningham

    Make sure you are using real chocolate. Some off brand chips are immitation, if your chocolate is too thick add a little shortening or oil. I find a tsp of canola oil usually does the trick and doesn’t give an off flavor. Go slow when heating your chocolate, it can be over heated easily making it unworkable.

  • Kimberly Cooper

    Can I use almond bark chocolates?

  • Kathy Supplee

    I tried melting choc morsels followed all directions for Micro Choc did not get soft enough to dip pretzels. And more heating dried it out . ???? SUGGESTIONS

    • Emma Christensen

      Hi, Kathy! What kind of chocolate chips were you using? It sounds like they might have had an ingredient in them that maybe prevented them from melting. I usually use Nestle chocolate chips for most of my baking and melted chocolate needs!

    • Chrissy

      I make these all the time I use a little cooking oil (Crisco) in my chocolate before melting them. Helps a great deal!

  • Maria

    Are they salted pretzels

  • Cook with Tina

    Nice combination of pretzels with chocolate! Love them!

  • Sara @ Last Night's Feast

    I love this recipe! Nothing is better than that salty-sweet creamy-crunch combo!