Chocolate Covered Pretzels Recipe
Melting the chocolate slowly and thinning it with a little oil keeps the coating glossy and pourable instead of thick and clumpy, so each pretzel gets an even, snappable shell that sets up firm at room temperature.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 45 min
- Servings
- 12
Ingredients
- 24 rods pretzel rods
- 2 cups semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1 tablespoon vegetable oil or shortening
- 2 tablespoons sprinkles or crushed toppings
Nutrition per serving
- Calories
- 205
- Protein
- 2g
- Carbs
- 27g
- Fat
- 12g
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.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Line a baking sheet with parchment paper or wax paper. Set out the pretzel rods within easy reach so they're ready to dip as soon as the chocolate is melted.
- 2Place the semisweet chocolate chips and half the oil or shortening in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between each, until fully melted and smooth, about 1-2 minutes total.
- 3Holding a pretzel rod by one end, dip the other end into the melted chocolate, turning to coat about three-quarters of the rod. Let the excess drip back into the bowl for a few seconds.
- 4Lay the dipped rod flat on the lined baking sheet. Repeat with the remaining pretzels, working in batches so the chocolate stays warm and fluid.
- 5While the chocolate is still wet, sprinkle any toppings over a few of the rods if using.
- 6Melt the white chocolate chips with the remaining oil in a separate bowl using the same 20-second microwave method, then drizzle it over the dipped pretzels using a spoon or a small zip-top bag with the corner snipped off.
- 7Let the pretzels sit at room temperature, or in the refrigerator for about 10 minutes, until the chocolate is fully set and firm to the touch before serving or storing.
Tips & variations
- Add a pinch of flaky sea salt to the wet chocolate for a sweet-salty contrast that plain sprinkles don't give.
- Swap the semisweet chocolate for dark or milk chocolate depending on preference; the dipping method stays the same.
- For a holiday look, crush candy canes or use seasonal-colored sprinkles right after dipping, before the chocolate sets.
- If the melted chocolate seems too thick to coat evenly, stir in another half teaspoon of oil at a time until it flows smoothly off a spoon.
Storage & reheating
Store finished pretzels in an airtight container at room temperature for up to 2 weeks, separating layers with wax paper so the coating doesn't stick together. Avoid refrigerating them for storage; condensation forming as they warm back up can make the chocolate turn dull or streaky.
Tips from the Tulo kitchen
- Working with a full box of pretzel rods rather than pretzel twists gives more surface area to hold onto while dipping, which keeps fingers cleaner.
- A tall, narrow glass filled with melted chocolate makes dipping full-length rods easier than a shallow bowl.
FAQ
Why did my melted chocolate turn thick and grainy?
That's chocolate seizing, usually caused by a stray drop of water or steam getting into the bowl, or overheating it in one long microwave stretch instead of short stirred bursts.
Can I use candy melts instead of chocolate chips?
Yes. Candy melts are formulated to melt smoothly without added oil and set up with a firmer snap, making them a reliable substitute if real chocolate keeps seizing.
How long do chocolate covered pretzels stay fresh?
Kept in an airtight container at room temperature away from heat and humidity, they stay crisp and glossy for up to 2 weeks.
Can I freeze chocolate covered pretzels?
They can be frozen in a single layer on a tray, then transferred to a sealed container for up to a month, but the pretzel underneath can soften slightly once thawed.