Chocolate Covered Pretzels with Sprinkles (Print View)
Crispy pretzels coated in smooth chocolate and topped with vibrant sprinkles for a sweet and salty snack.
# What You Need:
→ Main Ingredients
01 - 30 pretzel rods or mini pretzels
02 - 8 oz semi-sweet or milk chocolate, chopped or in chips
03 - 1 tbsp coconut oil or vegetable shortening (optional, for smoother chocolate)
→ Decoration
04 - 1/2 cup assorted sprinkles
# How to Make It:
01 - Line a baking sheet with parchment paper or a silicone mat to set up your dipping station.
02 - Combine chocolate with coconut oil if using in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until completely smooth. Alternatively, use a double boiler over simmering water.
03 - Hold each pretzel rod and dip halfway into the melted chocolate. Lift and allow excess chocolate to drip off for a clean coating.
04 - Immediately coat the chocolate-dipped section with sprinkles while the chocolate is still wet. Rotate gently to ensure even coverage.
05 - Arrange coated pretzels on the prepared baking sheet without touching.
06 - Let chocolate set at room temperature for approximately 30 minutes. For faster results, refrigerate for 10–15 minutes until firm.
07 - Serve immediately or store in an airtight container at room temperature for up to 1 week.
# Expert Tips:
01 -
- The perfect salty sweet balance that keeps you reaching for just one more
- Impossible to mess up even if you have zero candy making experience
02 -
- Even one drop of water will ruin your melted chocolate, so make sure all utensils are completely dry
- Room temperature pretzels work better than cold ones, which can cause the chocolate to seize
03 -
- Use a deep narrow bowl for melting to make dipping easier and less messy
- Work in small batches of 5 to 6 pretzels at a time to keep chocolate at the right consistency