Chocolate Covered Pretzels Treat (Printable)
Crunchy pretzels enveloped in creamy chocolate and vibrant pastel sprinkles.
# What You'll Need:
→ Pretzels
01 - 24 large pretzel rods (or 48 mini pretzel twists)
→ Chocolate Coating
02 - 10 oz semisweet or milk chocolate, chopped (or chocolate chips)
03 - 1 tbsp coconut oil or vegetable shortening (optional, for smoother coating)
→ Decoration
04 - 1/3 cup pastel-colored sprinkles
# How To Make It:
01 - Line a baking sheet with parchment or wax paper to set the chocolate-coated pretzels.
02 - In a microwave-safe bowl, combine chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
03 - Dip each pretzel rod about two-thirds of the way into the melted chocolate, allowing excess to drip off.
04 - Place chocolate-coated pretzels on the prepared baking sheet and immediately sprinkle pastel sprinkles over the wet chocolate before it sets.
05 - Repeat dipping and sprinkling process with remaining pretzels until all are coated.
06 - Allow pretzels to set at room temperature for 30-60 minutes, or refrigerate for 15 minutes until chocolate is firm.
# Expert Suggestions:
01 -
- The salty-sweet combo hits that perfect satisfaction spot that plain candy cant reach
- They come together faster than you can decide what movie to watch
02 -
- Even a tiny drop of water will seize your chocolate into a grainy mess so keep your equipment bone dry
- Work in small batches because chocolate starts setting up faster than you expect especially if your kitchen runs cool
03 -
- Hold the dipped pretzel over the bowl for a good 5 seconds tapping gently against the rim so you dont waste chocolate
- If chocolate starts thickening while you work microwave it for 10 seconds and stir like your life depends on it