Chocolate Covered Pretzels

Chocolate Covered Pretzels are a cinch to make with pretzel twists or rods, melted chocolate and sprinkles, coconut, or nuts. These quick and easy candies are perfect for Christmas gift giving. If stored properly these tasty treats can stay fresh for up to two weeks.

I love to include these on cookie trays with other treats like Buckeye Balls, Oreo Truffles, and Peanut Butter Fudge Recipe. Or simply wrap them and give them as gifts to neighbors, teachers, or anyone special in your life.

How to make Chocolate Covered Pretzels

Start by melting your chocolate. You can use chips or melting wafers. If using chocolate chips I add just a little bit of shortening. Then microwave for 30 second intervals at 50% power thoroughly stirring the chocolate after each interval. Next dip the pretzel twists into the chocolate using a couple of shish kabob or chop sticks. Tap on the side of the bowl to gently remove the excess.

Lay the chocolate covered pretzels on a parchment 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 until the chocolate has hardened and then move to an airtight container.

Recipe notes and helpful tips

• For optimum flavor 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 a fork, 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.
• If drizzling with the opposite chocolate then allow the first coating to set before adding the drizzle.
• 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.

How to make Chocolate Covered Pretzels with candy melts

Simply microwave the candy melts using the same directions as the chocolate chips. There is no need to add any extra fat like shortening. Then dip your pretzels and lay them on baking sheets covered with parchment paper and top with sprinkles, coconut, or finely chopped nuts. Pop your dipped pretzels into the refrigerator and they will set in about 10-15 minutes.

More candy recipes for your enjoyment

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. 

5 from 6 votes

Print Pin Rate

Course: dessert/candy

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Servings: 24 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

Calories: 223kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 3mg | Sodium: 196mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 1mg

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