Chocolate Covered Pretzels
Chocolate Covered Pretzels are the perfect combination of a sweet and salty treat. These are a lot easier to make than you think and you can customize for any event, holiday or gathering with different toppings! Want more Chocolate treat options? Be sure to check these chocolate recipes out.
Homemade treats or gifts don’t inherently need to be very involved or require a lot of time. While I appreciate homemade decorated cut-out cookies as much as the next person, sometimes I just want to make something easy and quick. These two-ingredient chocolate-covered pretzels fit the bill perfectly each time: They’re sweet and savory for the best of both worlds. Plus, they require zero baking and can be customized with fun toppings (if you’re in the mood to go the extra mile). The only cooking involved happens in the microwave, so it’s a great project for kids to help out with. They’ll thoroughly enjoy munching on the results, too.
The Best Kind of Chocolate to Use
In all honesty, the best chocolate to use is the one you want to eat. You can go sweeter with a milk chocolate, or go higher up in the chocolate percentage if you’re a dark chocolate lover (just don’t go with unsweetened!). White chocolate will also work for covering the pretzels, although I prefer to use one that contains cocoa butter for better meltability. While you don’t have to buy expensive chocolate to make these pretzels, do go for the kind you like eating out of hand, as the chocolate is such a key ingredient.And don’t use candy melts, which aren’t chocolate and honestly don’t taste very good.
How to Decorate Chocolate-Covered Pretzels
Dipping the pretzels in chocolate is the easy part, but the fun part comes in the decorating! There are so many different things you can sprinkle on to jazz them up.
- Sprinkles
- Nuts
- Shredded coconut
- Flaky salt
- Peppermint hard candies
- Cookie or graham cracker crumbs
- More melted chocolate in an opposite color for contrast
If You’re Making Chocolate-Covered Pretzels, a Few Tips
- When using white chocolate, use oil, too. If your white chocolate doesn’t melt nicely, adding in some vegetable oil will help smooth things out.
- Use a toothpick when dipping. Use a toothpick to move the pretzel onto the baking sheet to avoid a messy melted chocolate puddle underneath. You can also sweep it under the pretzel after it’s dipped to remove the excess chocolate.
- Freeze to set. Because the chocolate used here isn’t tempered, it can take a long time to set. Place the tray in the freezer or even the refrigerator to speed things up.
- Dip and top in batches. White chocolate in particular can set very quickly, so it’s best to dip about 10 pretzels, then stop and sprinkle on toppings before dipping more. Rewarm the chocolate if it starts to get too cool and thicken up.