Chocolate Covered Pretzels Recipe
A small amount of coconut oil thins the melted chocolate just enough to coat the pretzels evenly and set with a clean snap instead of a soft, sticky shell, and dipping rods rather than twists gives more surface area for toppings and drizzle.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 45 min
- Servings
- 20
Ingredients
- 20 rods pretzel rods
- 2 cups semisweet chocolate chips
- 1 cup white chocolate chips
- 2 tbsp coconut oil, divided
- 1/3 cup sprinkles or crushed toppings (nuts, crushed candy, sea salt)
Nutrition per serving
- Calories
- 131
- Protein
- 1g
- Carbs
- 18g
- Fat
- 7g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Line a baking sheet with parchment or wax paper. Set out all toppings within reach before melting the chocolate, since it firms up fast once the pretzels are dipped.
- 2In a microwave-safe bowl, combine the semisweet chocolate chips with 1 tablespoon of coconut oil. Microwave in 20-30 second bursts, stirring between each, until fully smooth (about 1.5 to 2 minutes total).
- 3Holding a pretzel rod near one end, dip about three-quarters of it into the melted chocolate. Turn to coat evenly, then lift and let the excess drip back into the bowl for a few seconds before setting it on the lined sheet.
- 4Immediately sprinkle any toppings onto the wet chocolate before moving to the next pretzel, since chocolate that's already set won't hold sprinkles.
- 5Repeat with the remaining pretzels, rewarming the chocolate in 10-second bursts if it starts to thicken and stops coating smoothly.
- 6Melt the white chocolate chips with the remaining 1 tablespoon coconut oil the same way, in 20-second bursts, stirring until smooth.
- 7Transfer the white chocolate to a small zip-top bag, snip off a tiny corner, and drizzle it back and forth over the dipped pretzels.
- 8Let the pretzels sit at room temperature for 20-30 minutes, or refrigerate for 10-15 minutes, until the chocolate is fully hardened before serving or stacking.
Tips & variations
- For a firmer, glossier snap without tempering, swap the chocolate chips for candy melts or almond bark, they're formulated to set hard at room temperature.
- A pinch of flaky sea salt pressed into the wet chocolate right after dipping plays well against the sweetness and works especially well with dark chocolate.
- If dipping a large batch, keep the bowl of melted chocolate sitting over a second bowl of warm (not hot) water to keep it fluid longer between dips.
- Crushed candy canes, toffee bits, or chopped toasted nuts all work as a sprinkle substitute and add texture.
Storage & reheating
Store finished pretzels in an airtight container at room temperature for up to 2 weeks; layer them with parchment or wax paper so the coating doesn't stick together. Avoid refrigerating unless the kitchen is very warm, since condensation on chilled chocolate causes a dull, spotty surface (chocolate bloom) when it comes back to room temperature. Freezing isn't recommended for the same reason.
Tips from the Tulo kitchen
- Dip the pretzels within a few minutes of melting the chocolate; chocolate that sits and cools becomes noticeably thicker and coats unevenly.
- A fork works better than fingers for lowering shorter pretzel twists into the chocolate if rods aren't available.
FAQ
Why did my melted chocolate turn thick and grainy?
That's chocolate seizing, usually caused by a drop of water getting into the bowl or overheating it in one long microwave burst instead of short, stirred intervals. Once it seizes, it can't be smoothed back out; start over with a fresh batch.
Can I use chocolate bark or almond bark instead of chocolate chips?
Yes, and it's actually easier for beginners since bark and candy melts set firm and glossy at room temperature without any tempering, while chocolate chips can turn out slightly soft or streaky if the room is warm.
How long do chocolate covered pretzels stay fresh?
About 2 weeks in an airtight container at room temperature. The pretzels themselves lose their crunch faster than the chocolate spoils, so they're best within the first week for the crispest texture.
Can I make these gluten-free?
Yes, substitute gluten-free pretzel rods, which are widely available, and check that the chocolate chips are labeled gluten-free since some brands process them on shared lines.