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Avatar photoCaleb Cooper

Chocolate Covered Pretzels

Sweet-salty chocolate covered pretzels — crispy pretzel rods dipped in smooth chocolate with festive toppings. No-bake, ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 30 pretzel rods
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 oz pretzel rods about 30 rods
  • 12 oz semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil or shortening, for smooth melting
  • Toppings of choice sprinkles, crushed candy canes, chopped nuts, flaky sea salt, mini M&Ms

Method
 

  1. Prep your station: Line two baking sheets with parchment paper. Set out toppings in small bowls so they're ready the moment the chocolate is melted.
  2. Melt the chocolate: Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy (about 90 seconds total). Or use a double boiler over simmering water.
  3. Dip the pretzels: Hold a pretzel rod by one end and dip into the melted chocolate, covering about two-thirds of the rod. Twist gently as you lift to let excess drip back into the bowl. Lay on parchment paper.
  4. Add toppings: While the chocolate is still wet, immediately sprinkle on your toppings. Work in small batches — dip 3 to 4 pretzels, add toppings, then dip the next batch.
  5. Let them set: Let sit at room temperature for 30 minutes, or refrigerate for 15 minutes for faster setting. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Don't overheat the chocolate — short microwave bursts and frequent stirring keep it silky. If it seizes, stir in a teaspoon of coconut oil. For gifting, wrap in cellophane bags tied with ribbon; they stay fresh for a week.