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 Cookies, Christmas White Chocolate Trash Snack Mix and Slow Cooker Chocolate Peanut Candy.
CHOCOLATE COVERED PRETZELS
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.
HOW LONG DO CHOCOLATE COVERED PRETZELS LAST?
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!
WHAT KIND OF CHOCOLATE DO YOU USE FOR DIPPING PRETZELS?
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.
HOW DO YOU MELT CHOCOLATE FOR DIPPING PRETZELS?
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.
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HOW DO YOU COOL 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.
CAN I FREEZE CHOCOLATE COVERED PRETZELS?
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.
MORE CHOCOLATE DESSERTS TO TRY
- Buckeye Brownie Cookies
- Slow Cooker Chocolate Peanut Candy
- Gingerbread Cheesecake Dip
- Oreo White Chocolate Cookie Pie
TIPS FOR CHOCOLATE COVERED PRETZELS
- 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!
- 72 pretzel twists
- 6 ounces semisweet chocolate disks
- 1/2 teaspoon flaky sea salt
- 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.