Description
These Chocolate-Covered Pretzels are a delightful sweet and salty treat perfect for snacking or gifting. Featuring mini pretzel twists dipped in smooth melted chocolate, they can be customized with various toppings like sprinkles, nuts, shredded coconut, peppermint candies, flaky salt, or cookie crumbs. Finished with an optional colorful chocolate drizzle, these easy-to-make confections require no baking and set quickly at room temperature or in the freezer.
Ingredients
Scale
Chocolate Coating
- 10 to 12 ounces chocolate chips (about 2 cups), or use 1 cup each of 2 different kinds
- 1 tablespoon vegetable oil (if using white chocolate chips without cocoa butter)
Pretzels
- 3 cups mini pretzel twists (60 to 80 twists)
Toppings (Optional)
- Sprinkles
- Finely chopped nuts
- Shredded coconut (finely chopped if in long shreds)
- Flaky salt
- Finely crushed peppermint hard candies
- Cookie or graham cracker crumbs
Decoration
- Melted chocolate, for drizzling
Instructions
- Prepare baking sheets: Line 2 baking sheets with parchment paper, wax paper, or silicone baking mats to prevent the pretzels from sticking and to aid easy cleanup.
- Melt chocolate: Place 10 to 12 ounces chocolate chips in a medium microwave-safe bowl. If using white chocolate chips without cocoa butter, add 1 tablespoon vegetable oil. Microwave on HIGH for 1 minute, then stir. Continue microwaving in 30-second increments, stirring after each, until the chocolate is fully melted and smooth, about 1-2 minutes more. Alternatively, melt the chocolate using a heatproof bowl over simmering water, stirring frequently.
- Melt two types of chocolate separately (if desired): If using two kinds of chocolate chips, melt 1 cup of each kind separately in heatproof bowls. Add 1 1/2 teaspoons vegetable oil to 1 cup white chocolate chips if needed to achieve smooth consistency.
- Dip pretzels: Working with one mini pretzel twist at a time, drop it into the melted chocolate and flip using a fork to coat evenly. Lift the pretzel out and gently tap the fork against the bowl edge to shake off excess chocolate. Transfer the coated pretzel to a lined baking sheet. For no puddling, use a toothpick to transfer from fork to sheet.
- Continue coating and add toppings: Dip remaining pretzels similarly, placing them close but not touching on the baking sheets. Work in batches of about 10 for easier topping. While the chocolate is wet, sprinkle your choice of toppings such as sprinkles, nuts, or crushed candies. If coating hardens before all pretzels are dipped, rewarm chocolate as needed.
- Set chocolate: Allow the chocolate-coated pretzels to sit at room temperature until set, approximately 30 minutes to 1 hour. Alternatively, freeze for 8 to 10 minutes to speed up the process.
- Decorate with drizzle: Once the chocolate coating is set, transfer pretzels to a wire rack. Use a fork to drizzle melted chocolate of a contrasting color over the pretzels in decorative patterns. Let the drizzle set at room temperature or place in the freezer briefly until firm.
Notes
- Use vegetable oil when melting white chocolate chips without cocoa butter to improve smoothness.
- Work in small batches for easy dipping and topping.
- If chocolate hardens during dipping, simply reheat carefully to avoid burning.
- For a polished look, drizzle the opposite color chocolate over the set pretzels.
- Store in an airtight container at room temperature or refrigerate if your environment is warm.
