Chocolate Covered Pretzels

Chocolate Covered Pretzels are made with mini pretzel twists and pretzel rods coated in milk, dark, and white chocolate varieties and topped with seasonal sprinkles. Quick and simple to make with just 3 ingredients.

Course Dessert, Snack

Cuisine American

Keyword chocolate, christmas, holiday, pretzel, sprinkles, white chocolate

Prep Time 10

Cook Time 3

Chill 15

Total Time 28

Servings

Calories 32kcal

Author Gina Kleinworth

Ingredients

50 mini pretzels
24 pretzel rods
24 ounces candy melts any variety you choose - or 2 cups chocolate chips (if using chocolate chips you will need to also add 1-2 tbsp of shortening or coconut oil when melting the chocolate)

sprinkles of choice

Instructions

Line a baking sheet with parchment paper. Set aside.
In a small bowl, heat the candy melts in the microwave at 50% power in 30-second increments stirring in between each cycle until the chocolate is melted & smooth. Mine took 2 min 30 seconds for the milk chocolate and a bit longer for the white - but be sure to not overdo it. The white in particular will seize if it is heated for too long.
Dip each pretzel into the chocolate then flip to coat. Allow the excess chocolate to drizzle off, lifting it out with a fork or chocolate dipping tool. Tap on the side of the bowl to limit the excess before placing each one on the prepared parchment-lined baking sheet.
Shake on the sprinkles if using & continue until you have used up all of the chocolate.
My pretzels were set within 10-15 minutes. If you need to speed yours along, place them on the baking sheet in the fridge or freezer for a few minutes.
Remove & transfer to an airtight container & store at room temperature.

Nutrition