Chocolate Covered Pretzels
These chocolate covered pretzels--made with dark chocolate as well as white chocolate--boast a stunning appearance and a spectacular salty sweetness that's terrific at parties. Here's how to make them, whether you want to use rods, sticks, or twists, and whether you want to glam them up or keep them simple.
Equipment
- 2 squeeze bottles (optional)
Ingredients
- 14 ounces semisweet, dark, or milk 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 (sometimes referred to as "white confection"), coarsely chopped
- Sprinkles or other toppings* (see How To Fancy Up Your Chocolate Covered Pretzels below), (optional)
Instructions
- Line 3 baking sheets with parchment paper, wax paper, or silicone baking mats.
- Melt the semisweet or dark 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.
- 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 let 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 messier.) Place the pretzel on the prepared baking sheet. Repeat with half the remaining pretzels.
☞ TESTER TIP: Watch your fingers as you dip! If you're doing this with little ones, make sure you take over the dipping duty as the chocolate level gets low in the bowl.
- Melt the white chocolate in the same manner as you did the semisweet or dark chocolate and then dip the remaining unbroken pretzels in the warm chocolate as you did in step 2.
- While the chocolate is still wet, either add sprinkles or other toppings or add an extra chocolate drizzle to the pretzels. To add an extra chocolate sprinkle, warm any leftover semisweet or dark 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 or dark chocolate and semisweet or dark chocolate over pretzels dipped in white chocolate.
- 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 or dark 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.)
Notes
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.Nutrition
Serving: 1pretzel | Calories: 125kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 82mg | Fiber: 1g | Sugar: 11g