Chocolate Covered Pretzels

Chocolate Covered Pretzels are sweet, salty, and crunchy, made with pretzel twists, melted chocolate and flaky sea salt. It’s the perfect holiday treat, or you can give them as gifts!

Chocolate is its own food group in this kitchen, and we’ve been busy making all of our favorite desserts like Dark Chocolate Crinkle CookiesChristmas White Chocolate Trash Snack Mix and Slow Cooker Chocolate Peanut Candy.


Chocolate Covered Pretzels are one of my all-time favorite recipes to make for the holidays because they’re the perfect snack to wrap up as gifts. The pretzel adds a really nice crunch against the sweet candy, with some added flaky salt for a salty flavor.

You can cover the pretzel in milk chocolate or white chocolate (or a combo of both). I like to use melting chocolate for this recipe, but I’ve also done this with chocolate chips leftover from making holiday desserts.

This is a totally kid-friendly recipe, and the perfect way for them to have fun in the kitchen! You want to make sure you have either parchment or wax paper on hand for this recipe, to make sure the pretzels don’t stick as they dry. I like to put them on a cookie sheet so it’s easier to move them to the refrigerator all at once.


These pretzels will last at room temperature in an airtight container for 2-3 weeks. Keep them in a cool dry place, remember that chocolate can melt if it gets too hot. I usually use a plastic bag and a container, just to make sure they don’t go stale. The last thing we want is stale snacks!


For this recipe you can use melting chocolate or chocolate chips to coat the pretzels. I also like to keep a piping bag ready to decorate them after the first coating. For example, coat with milk chocolate, then drizzle with white chocolate.

I actually coated in both additional semisweet chocolate here and white chocolate just so you could see how you can actually make it look beautiful even with just additional chocolate of the same variety too!

You can sprinkle some sugar (or salt in this recipe) on decoratively. I have also rolled the chocolate-dipped pretzels in crushed candy canes, crushed Oreos, and chopped peanuts.


The easiest way is to melt the candy for this recipe is in the microwave, stopping every 30 seconds to stir and make sure the chocolate isn’t burning. You can also use a double boiler to melt the chocolate, stirring continuously until it looks smooth.

Chocolate Covered Pretzels


Lay the chocolate covered pretzels on a baking sheet and place in the refrigerator for about 15-20 minutes. The melted chocolate will set once it’s cold, then you can remove the pretzels from the baking sheet and move to your container.


Freezing might make the pretzels go stale more quickly, so I do not recommend it. This recipe works best at room temperature, or refrigerated if it’s too warm or the chocolate starts melting.



  • Don’t leave these in sunlight or in a warm room. If you know it’s going to be especially warm one day, store them in a cooler place like the refrigerator.
  • Make chocolate-coconut pretzels by dipping them in sweetened coconut flakes! It’s the perfect no bake recipe for the weekend.
  • You can add nuts to the food processor to chop them quickly, like pecans, almonds, or walnuts.
  • Make this a diary-free recipe by using allergen free chocolate chips instead of milk chocolate.
  • Dip in dark chocolate and sprinkle with chopped candied orange peel for a chocolate orange pretzel recipe!
  • The difference between wax paper and parchment paper is that wax paper cannot withstand the heat when baking, while parchment paper can. They’re both great for this no bake recipe because they’re non-stick.
  • Add a few drops of peppermint extract to melted semisweet chocolate and sprinkle with peppermint candy for a Christmas version!

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Chocolate Covered Pretzels

Chocolate Covered Pretzels are sweet, salty, and crunchy, made with pretzel twists, melted chocolate and flaky sea salt. It's the perfect holiday treat, or you can give them as gifts!
Yield 36 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Melt the chocolate in a microwave safe bowl in 30 second increments.
  • Dip the pretzels, scrape most of the chocolate off the bottom of them and place onto parchment paper to harden.
  • Place remaining chocolate into piping bag and squeeze over pretzels and sprinkle salt over the top then harden the pretzels fully in the refrigerator.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 72kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 184mg | Potassium: 43mg | Sugar: 2g | Calcium: 5mg | Iron: 0.9mg
Keyword: chocolate covered pretzels

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi Sabrina,

    Would like to make chocolate pretzels. I’m not sure if all prezels are created equal so wanted to ask what brand you used in your recipe? They look most delicious!!!

    1. Hi! i use what ever is most cost effective at the time! So if you have a personal favorite I would use that!

  2. I’m going to try and make some because I’m thinking that they might be cheaper an more fun to do it this way an get my Granddaughter to come over and try to do it with me too

  3. We made some at work for gifts. We had the put them in the fridge overnight. Packaged in the cellophane plastic and sent home. We had extras in ate some when I got home. However, the top was crunchy but bottom became soft. Some of sprinkles started to come off as well but not much. My pretzels looked like they were sweating. Sent home on Friday some will not open until Sunday. What did we do wrong??

    1. They might have gotten too cold while the refrigerator and started to sweat once removed which caused them to be soft. Next time, leave them at room temperature to ensure that doesn’t happen. Hope this helps!

  4. After putting the flakes if salt in there, I noticed after a couple days my pretzels developed white spots. Is this because the salt dissolved into the chocolate and created this? And is there any way to prevent this.

  5. When I initially read through the recipe, on the last step, I thought it said “hide” the pretzels in the fridge and I thought to myself “oh, that is exactly what I’m going to do!”?

    After re-reading it, I will STILL hide them in the fridge.