I’ve been making chocolate covered pretzels for years as quick gifts and last-minute party treats. They’re salty, sweet, and perfectly crunchy — and they come together faster than most people expect. I always keep a stash of pretzels and melting chocolate on hand for spontaneous batches and I’ll share tricks that save time and prevent streaky chocolate.
Why Make This Recipe
- Sweet-and-salty flavor that’s addictively balanced and loved by kids and adults alike.
- Fast and convenient — you can finish a batch in under an hour with minimal equipment.
- Great for gifting, cookie exchanges, or topping holiday cookie trays. I often package them in cellophane bags with ribbon for neighbors.
- Easy to customize with nuts, sprinkles, or layered chocolate for variety.
- One personal reason I love this recipe: it’s forgiving — even imperfect dips taste fantastic and still look charming on a plate.
(I also tested variations inspired by other treats like chocolate-covered strawberry pie to pair flavors for parties.)
Recipe Overview
- Prep time: 10 minutes
- Cook time (melting + dipping): 10–15 minutes
- Setting time: 20–40 minutes (in fridge or at room temp)
- Total time: about 40–65 minutes depending on setting method
- Servings: about 3–4 dozen pretzels (approx. 36–48 standard twists)
- Difficulty: Easy
- Method: Melt chocolate (microwave or double boiler), dip or drizzle pretzels, cool on parchment until chocolate sets.
My Experience Making This Recipe
I tested batches using both microwave and double-boiler methods and found the microwave quickest for small runs and the double boiler gave smoother results for larger batches. The biggest discovery: chilling briefly speeds setting but can cause condensation if you don’t cover properly, so I recommend room-temperature finishing for best shine.
(I sometimes put out a tray of these next to other bites like chocolate-covered gingerbread truffles for seasonal platters.)
How to Make Chocolate Covered Pretzels
Start by melting good-quality chocolate coating (12 oz semisweet or milk chocolate chips or candy melts) until smooth — aim for about 115°F if you’re using a thermometer. Dip each pretzel halfway or fully, tap off excess with a fork, and place on parchment; finish with sprinkles or chopped nuts before the chocolate sets. Expect the process to be quick: the dipping rhythm becomes steady and efficient after the first dozen.
Recommended equipment: microwave-safe bowl or heatproof bowl over a pot for a double boiler, baking sheet, and parchment paper or silicone mat.
Expert Tips for Success
- Melt gently: microwave in 20–30 second bursts at 50% power, stirring between bursts to 115°F, then cool slightly before dipping. This prevents burning and grainy texture.
- Use dry, room-temperature pretzels and bowls; moisture causes chocolate to seize. If chocolate looks thick, stir in 1 tsp neutral oil (vegetable or coconut) to loosen up.
- For shiny, snap-able chocolate, temper it (heat to ~115°F, cool to ~82°F, then rewarm to ~88–90°F for dark). Tempering is optional but gives professional sheen and better shelf life.
- For uniform coverage and less mess, use a fork or dipping tool and a second fork to lift and shake off excess chocolate. Tap the fork edge gently on the bowl to drop drips back in.
- Use room-temperature setting for best shine; if you chill, place covered in a single layer so condensation doesn’t dull the finish.
(If you like chocolate-paired baked goods, try serving these alongside avocado chocolate chip muffins for a brunch spread.)
How to Serve Chocolate Covered Pretzels
- Arrange on a decorative platter with alternating chocolate types (milk, dark, white) for visual contrast.
- Package in small cellophane bags tied with ribbon for party favors or holiday gifts.
- Pair with coffee or a dessert wine; the salt in the pretzel brightens rich drinks.
- Use them as toppings on sundaes or ice cream bars for a crunchy chocolate accent.
(They also work well as a sweet counterpoint to cookie trays that include classics like banana chocolate chip cookies.)
Storage and Reheating Guide
Store: Keep cooled pretzels in an airtight container layered with parchment at cool room temperature for up to 5 days. If your kitchen is warm, refrigerate in a single layer for up to 2 weeks.
Freezing: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Separate layers with parchment.
Thawing: Thaw in the refrigerator for 1–2 hours to avoid condensation, then bring to room temp before serving. Avoid microwaving: quick heat can soften the chocolate and make pretzels soggy.
Recipe Variations
- Gluten-free: Use certified gluten-free pretzels to make this safe for gluten-free diets. The dipping process is the same.
- Dairy-free / Vegan: Use dairy-free chocolate or vegan candy melts and vegan pretzels; expect slightly different melting behavior — add 1 tsp oil if too thick.
- Nutty crunch: Dip in chocolate then immediately press chopped toasted almonds, pecans, or hazelnuts on top.
- Swirled chocolate: Dip in dark chocolate, let set, then drizzle warmed white chocolate for a two-tone finish (use a piping bag or fork).
(For flavor inspiration, I often alternate textures on dessert tables that include treats like brown butter chocolate chip cookies.)
Nutritional Highlights
- Key benefits: small portion sizes make these an easy treat to enjoy in moderation; dark chocolate offers antioxidants compared to milk chocolate.
- Allergen info: contains wheat (pretzels) and potentially dairy (depending on chocolate). Always check labels for cross-contamination if serving to guests with allergies.
- Portion guidance: consider 2–3 pretzels per serving as an indulgent snack portion that keeps sugar and calories reasonable.
Troubleshooting Common Issues
- Chocolate seized or grainy: Likely moisture got in. Remove from heat, add 1 tsp neutral oil and stir, or start over with dry tools. Dry the bowl and pretzels thoroughly next time.
- Chocolate won’t set: Chocolate may be overheated or too much added oil. Move tray to a cooler place or fridge to set briefly, then let finish at room temp for best shine.
- Dull or streaky finish: Avoid rapid chilling. If that happens, gently rub with your fingers (only if clean) or re-melt and re-dip a few pieces, or temper chocolate next time.
Frequently Asked Questions
Q: Can I use chocolate chips or do I need candy melts?
A: Yes, you can use chocolate chips, but they often contain stabilizers that can make melting a bit thicker. Use a microwave in short bursts and stir frequently, or add 1 tsp neutral oil to smooth. Candy melts are formulated for dipping and set faster but can taste different.
Q: How long do they stay fresh at room temperature?
A: Stored in an airtight container at cool room temperature, they keep well for about 4–5 days. If your kitchen is warm or humid, refrigerate instead and consume within two weeks.
Q: What’s the best way to get a glossy finish?
A: Tempering chocolate is the professional method for a glossy snap. For home cooks, melt gently, avoid moisture, and set at room temp rather than directly chilling to reduce bloom and dullness.
Q: Can I prep ahead for a party?
A: Yes. You can make and freeze in an airtight container for up to 3 months. Thaw in the fridge and bring to room temp before serving to avoid condensation dulling the chocolate.
Conclusion
For an extra reference and a slightly different method, check this trusted Chocolate-Covered Pretzels Recipe from Simply Recipes: Chocolate-Covered Pretzels Recipe. Print
Chocolate Covered Pretzels
- Total Time: 40 minutes
- Yield: 3-4 dozen pretzels 1x
- Diet: Vegetarian
Description
Quick and easy chocolate covered pretzels that are sweet, salty, and perfect for gifting or parties.
Ingredients
- 12 oz semisweet or milk chocolate chips or candy melts
- 36–48 standard pretzel twists
- Sprinkles or chopped nuts (optional)
- 1 tsp neutral oil (optional, for thick chocolate)
Instructions
- Melt chocolate in a microwave-safe bowl or over a double boiler until smooth (about 115°F).
- Dip each pretzel halfway or fully into the chocolate, tapping off excess with a fork.
- Place dipped pretzels on parchment paper and add sprinkles or chopped nuts before chocolate sets.
- Allow chocolate to cool and set at room temperature or in the fridge for 20-40 minutes.
Notes
Store in an airtight container layered with parchment at room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Dipping
- Cuisine: American
Nutrition
- Serving Size: 2-3 pretzels
- Calories: 100
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg