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Chocolate Dipped Pretzels Recipe
Ash Tyrrell

Chocolate Dipped Pretzels Recipe

I started making chocolate dipped pretzels years ago when I needed a last-minute treat for a holiday party, and I haven't stopped since. There's something about that sweet-salty combo that gets people reaching for seconds before they've even finished their first one.
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Total Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 24 pretzel rods or 2 cups mini twist pretzels — go for the sturdiest pretzels you can find so they don't snap while dipping
  • 1 ½ cups semisweet chocolate chips — melts smoothly and gives you that classic milk chocolate covered pretzels flavor
  • 1 cup dark chocolate chips optional, for a mix — use these if you prefer a richer, less sweet coating like a dark chocolate covered pretzels recipe
  • 1 teaspoon vegetable oil or shortening — thins the chocolate slightly so it coats more smoothly
  • ½ cup sprinkles or crushed candy — adds color and crunch right before the chocolate sets
  • Sea salt for finishing (optional) — a small pinch on top brings out the sweetness even more

Method
 

  1. Before you touch the chocolate, line a baking sheet with parchment paper and set it near your stove. Have your pretzels, sprinkles, and dipping tool ready to go, since chocolate can start to firm up quickly once it's melted.
  2. Add your chocolate chips and oil to a microwave-safe bowl, then heat in 30-second bursts, stirring well after each one. This slow approach is the best way to make chocolate covered pretzels without scorching the chocolate.
  3. Hold a pretzel rod by one end and dip the rest into the melted chocolate, turning it to coat evenly. Tap off the excess chocolate gently against the side of the bowl before setting it down.
  4. While the chocolate is still wet, sprinkle on your sprinkles, crushed candy, or a pinch of sea salt. Work quickly here, since the coating firms up faster than you'd expect at room temperature.
  5. Place each finished pretzel onto your lined baking sheet and let them sit at room temperature for about 30 minutes. Once the chocolate looks matte and firm to the touch, they're ready to enjoy or pack away.

Notes

  • I always melt my chocolate low and slow, since rushing it in the microwave is the fastest way to end up with a grainy, seized mess.
  • I like using a tall glass instead of a wide bowl for dipping pretzel rods, since it makes coating them fully so much easier.
  • I never skip the oil or shortening, because it keeps the chocolate glossy instead of dull once it sets.
  • I add my toppings within the first minute of dipping, since waiting too long means they won't stick at all.
  • I keep a second color of chocolate on hand for drizzling, which makes even a plain batch look a lot more finished.