Description
This Chocolate Covered Pretzel Recipe is a delightful treat combining the salty crunch of pretzel rods with a smooth, glossy semisweet chocolate coating. Enhanced by optional white almond bark drizzle and a variety of toppings like sprinkles, crushed candy canes, and chopped nuts, these elegant snacks are perfect for gifting or enjoying at parties. The recipe uses simple microwave melting techniques for the chocolate and easy dipping to create beautifully decorated pretzels that set at room temperature.
Ingredients
Scale
Chocolate Coating
- 24 whole pretzel rods (1 10/12 oz. bag)
- 12 ounces semisweet baking chocolate, chopped
- 1 tablespoon coconut oil or vegetable shortening
- 1 teaspoon corn syrup
Toppings (Optional)
- 3 ounces vanilla/white almond bark for drizzling, chopped
- Sprinkles
- Crushed candy canes
- Toffee bits
- Mini candies
- Chopped nuts
- Crushed Oreos or cookies
- Shredded coconut
Instructions
- Prep: Line a very large-rimmed baking sheet or your counter with parchment paper and set aside. Prepare any desired toppings by chopping or measuring so they are ready for sprinkling.
- Melt Chocolate: In a medium microwave-safe bowl, combine the semisweet chocolate, coconut oil or vegetable shortening, and corn syrup. Microwave at 50% power for 60 seconds, then stir. Continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate mixture is completely melted and smooth.
- Dip Pretzels: Transfer the melted chocolate to a glass or container to allow easier dipping. Quickly dip each pretzel rod into the chocolate, swirling to coat about two-thirds of the rod. Let the excess chocolate drip off, then place the coated pretzels onto the prepared parchment paper.
- Add Toppings: Immediately sprinkle your chosen toppings over the chocolate-covered portion while the chocolate is still wet. Skip some pretzels if you plan to decorate those with the white drizzle later. If the chocolate cools and hardens too much during the process, reheat briefly at 50% power and stir before continuing.
- Set Chocolate: Allow the pretzels to set at room temperature for about 30 to 40 minutes. Avoid refrigerating as chilling may cause pooling and white streaks on the chocolate surface.
- White Drizzle (Optional): Place the chopped white almond bark and 1/4 teaspoon coconut oil or shortening in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 15-second intervals until just melted and smooth. Let it rest if it becomes too thin to thicken slightly.
- Decorate: Put the white almond bark drizzle into a plastic bag and snip a small hole in a corner. Drizzle over selected pretzel rods and immediately sprinkle toppings on top before the drizzle hardens.
- Final Set: Let the drizzled pretzels rest at room temperature for about 30 minutes, until the drizzle firms completely prior to serving or packaging.
Notes
- Use vanilla almond bark for the white drizzle instead of white chocolate to avoid scorching and enjoy easier melting and a glossy finish.
- Avoid adding any water-based flavorings to melted chocolate as moisture can cause it to seize; opt for oil-based flavorings or candy flavoring oils instead.
- Feel free to experiment with various toppings such as sprinkles, crushed candy canes, toffee bits, chopped nuts, crushed cookies, or shredded coconut for different textures and flavors.
- Do not refrigerate coated pretzels to speed setting as cold temperatures may cause chocolate bloom or streaking.
- If chocolate cools while dipping, gently reheat at 50% power in the microwave and stir to maintain smooth consistency.
Nutrition
- Serving Size: 1 pretzel rod
- Calories: 130 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
