Chocolate Pretzel Wreath

A Chocolate Pretzel Wreath is the perfect festive treat to serve for a holiday party. Candied pretzels are arranged in a ring to make a wreath shaped snack!

Christmas time is the perfect season to whip out your favorite Homemade Candy Recipes. Between Chocolate Fudge, Peppermint Bark, and Peanut Clusters there are plenty to pick from. This pretzel recipe makes a fun treat that’s not only easy to make but also looks amazing!

Chocolate Pretzel Wreath white chocolate coated pretzel sticks with green sanding sugar arranged as a wreath with a red bow


Chocolate Covered Pretzels are simultaneously one of the most delicious and the easiest sweet snacks you can make! Crunchy pretzels are dipped into melted chocolate for the perfect combination of sweet and salty. Once the chocolate hardens you have the perfect homemade candy!

From that simple base, we’ve also made Chocolate Peanut Butter Pretzels and Chocolate Caramel Pretzels. This recipe also builds off of chocolate covered pretzels but adds a little more holiday cheer to the dessert.

Chocolate Pretzel Wreath collage of prep steps

The pretzel rods are coated in white chocolate, and then you add red and green sprinkles to give them holiday colors. Once they’ve hardened you can arrange them into pretzel rings to look like a Christmas wreath. The sweet snack is sure to be a show stopper and you can add extra decorations to make them look as bright and festive as you want.


Chocolate Pretzel Wreath white chocolate coated pretzel sticks with green sanding sugar arranged as a wreath with a red bow


  • Prep: Line a baking sheet with wax paper.
  • White chocolate: Put the white chocolate confectionery coating candy in a microwave-safe bowl. Then heat for 30 seconds. Stir the confectionery coating candy, and then melt for 15 seconds. Stir until completely smooth. For the easiest dipping, pour the melted white chocolate into a tall and thin cup.
  • Pretzels: Break each pretzel rod in half as evenly as you can. Dip pretzels into the melted white chocolate. Let the excess confectionery coating candy drip off.
  • Sprinkles: Hold the coated pretzel above your bowl of sprinkles. Sprinkle them until nicely coated in the green sprinkles.
  • Harden: Place the prepared pretzel rods on the wax paper-lined baking sheet.
  • Arrange: Once the pretzels have hardened arrange them in a circle pattern on their serving plate with a hole in the center so it looks like a wreath. Use red sprinkles to garnish, or mix some red sprinkles into the green ones when you are coating them.
  • Serving: If serving at a party, you can put a dessert dip like our Pretzel Bites Dipping Sauce in a bowl in the center of the wreath.
  • Delivering: If you want to give Chocolate Pretzel Wreaths away as friend, family, or neighbor gifts, then you’ll have to package them carefully. Arrange the pretzels on a plate and wrap it tightly in plastic wrap to try to keep them from moving. It will be best if you put some kind of round object like a small bowl or cup in the center of the plate. That way the pretzels won’t slide into the center.

Chocolate Pretzel Wreath white chocolate coated pretzel sticks with green sanding sugar arranged as a wreath with a red bow


  • Peanut Butter: For an extra boost of flavor add a drizzle of peanut butter over each of the pretzel rods.
  • Confectionery Coating Candy: In place of the white chocolate confectionery coating candy, you can use different kinds of coating candy melts. Try regular milk chocolate or dark chocolate. Just keep in mind that those colors will be more visible through the green sugar.
  • Add-ins: There are so many different flavors and decorations you can add to your pretzel rods. For some coconutty goodness sprinkle coconut flakes over the top. This will also look like snow has fallen on the wreath. You can also add red hots to look like berries on the wreath. Candy cane bits, sparkling sanding sugar, or drizzled melted chocolate would also make delicious additions.

Chocolate Pretzel Wreath white chocolate coated pretzel sticks with green sanding sugar arranged as a wreath with a red bow



  • Serve: Chocolate covered pretzels can be kept out for about 3 weeks. Seal them in an airtight container with layers separated by a sheet of parchment paper. You can rearrange the pretzels into a wreath before serving.
  • Store: If you put your Chocolate Pretzel Wreath in the refrigerator it will stay good for 2 weeks.
  • Freeze: Kept separated by parchment paper in an airtight container, chocolate covered pretzels will last in the freezer for up to a whole year.

Chocolate Pretzel Wreath white chocolate coated pretzel sticks with green sanding sugar arranged as a wreath with a red bow

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Chocolate Pretzel Wreath

Chocolate Pretzel Wreath is the perfect festive treat for a holiday party. Candied pretzels arranged in a ring to make a wreath shaped snack!
Yield 24 Servings
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Candy
Cuisine American
Author Sabrina Snyder



  • Add the white chocolate disks to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds.
  • Stir until smooth, then pour into a tall, thin cup.
  • Dip the broken side of the pretzel rods into the melted chocolate, let excess chocolate drip off.
  • Hold over the bowl of sprinkles and sprinkle on the candy while slowly spinning pretzels.
  • Place them back onto the baking sheet and let harden.
  • When pretzels have cooled and hardened, add them to a serving tray in a circle pattern, like a wreath.


Calories: 235kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 205mg | Potassium: 100mg | Fiber: 1g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Keyword: Chocolate Pretzel Wreath

Chocolate Pretzel Wreath

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.

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