These chocolate covered pretzels–made with pretzels and dark and white chocolate–have a stunning appearance and a spectacular salty sweetness that’s terrific at cocktail parties. And just look at those sprinkles!
We guarantee these sorta swanky chocolate covered pretzels are guaranteed to be a conversation starter, whether you gift them at the holidays or simply set them out at your next party. We became reacquainted with them at a recent Christmas gathering where chocolate-covered pretzels were carefully arranged in tall jars and plonked in a little red wagon along with other sweets, ostensibly for the kids. But those sweetly salty sticks were drawing an equal amount of attention from the adults. Maybe more attention from the adults. And best yet, although the pretzels appeared to be store-bought and ridiculously pricey, they weren’t any of those things. They were simple, stunning, and enticing as heck. As for being only for kids, forget that nonsense. The salty sweet crunchiness of these noshes actually work terrifically with cocktails. Here’s how to make them. Originally published December 30, 2015.–Renee Schettler Rossi
Chocolate Covered Pretzels
- Quick Glance
- 1 H
- 2 H
- Makes about 1/2 pound
Special Equipment: 2 squeeze bottles (optional)
IngredientsEmail Grocery List
- 14 ounces semisweet chocolate, coarsely chopped
- 8 ounces unbroken large pretzel twists or pretzel rods (you'll need to buy a couple 16-ounce bags to get enough unbroken pretzels)
- 14 ounces white chocolate, coarsely chopped
- Sprinkles (optional)
- 1. Line 3 baking sheets with parchment paper, wax paper, or silicone baking mats.
- 2. Melt the semisweet chocolate in a bowl in the microwave, stirring it every 10 seconds or so, or in a bowl placed over but not touching a small saucepan with simmering water. Place the bowl of chocolate alongside the baking sheets.
- 3. Grab an unbroken pretzel, holding the bottom of it between your thumb and forefinger, and dip it approximately 3/4 of the way into the warm chocolate to coat it. Lift the pretzel out of the chocolate and gently shake it to allow any excess chocolate to drip off. (If you wish, you could instead dunk the entire pretzel into the chocolate, but don’t say we didn’t warn you it’s much fussier. And messier.) Place the pretzel on the prepared baking sheet. Repeat with half the remaining pretzels. [EDITOR’S NOTE: If you’d like to decorate the chocolate with sprinkles or other decorating bling (see Variations below) instead of a drizzle of a different sort of chocolate, do so immediately while the chocolate is still wet and not yet set.]
- 4. Melt or temper the white chocolate in the same manner as you did the semisweet chocolate and then dip the remaining unbroken pretzels in the warm chocolate as you did in step 2.
- 5. To add an extra chocolate drizzle to the pretzels, warm any leftover semisweet and/or white chocolate until once again melted. Dip the tines of a fork in the melted chocolate or pour it into a squeeze bottle and drizzle it over the coated pretzels, using a white chocolate drizzle over pretzels dipped in semisweet chocolate and semisweet chocolate over pretzels dipped in white chocolate.
- 6. Let the chocolate-covered pretzels rest at room temperature until completely set and no longer sticky, about 30 minutes for white chocolate and about 2 hours for semisweet chocolate. The chocolate-covered pretzels will keep in an airtight container in the refrigerator for up to 2 weeks. (Hah! As if anyone can show sufficient restraint to make them last that long.)
How To Fancy Up Your Chocolate Covered Pretzels
- Yes, sprinkles are quite jolly as added bling to chocolate covered pretzels. But so are shredded coconut, chopped pistachios, colored decorating sugar in whatever colors suit the occasion or the season, even crushed candy canes. You can also swap milk chocolate or dark chocolate for the semisweet. Follow your fancy.
Recipe Testers Reviews
Kids, husband, and coworkers are happy thanks to these chocolate covered pretzels, although they all prefer the chocolate covered pretzel rods I make as opposed to the twists. I personally like the delicate nature of the thin twists. My husband says the chocolate-to-pretzel ratio is best on the rods.
The little balls on the chocolate pretzels were good, but the crystalline texture of the sprinkles on the white was more satisfying and added a nice little crunch, in my opinion. I used Utz Extra Thin pretzels, Ghirardelli semisweet baking chips, and Nestle white chocolate baking chips (the two stores I went to were out of the better white chocolate options, so I settled). I usually use the Wilton candy melts (bright white, not vanilla) for my pretzel rods, and they work great, but I was actually surprised by how tasty the Nestle white baking chips were.
My biggest problem was that in the 16-ounce bag of pretzels that I purchased, I would venture to guess that over half of them were broken. I had plenty of chocolate left over, possibly enough to dip twice as many pretzels. It's clear that thin pretzels are subjected to cruel and unusual punishment during the packing and shipping process.