Chocolate Covered Pretzels Sprinkles (Printable)
Crunchy, salty pretzels enveloped in creamy chocolate and vibrant sprinkles for a delightful snack.
# What You Need:
→ Pretzels
01 - 24 pretzel rods or 48 mini pretzels
→ Chocolate Coating
02 - 7 oz semisweet or milk chocolate, chopped or chocolate chips
03 - 1 tsp coconut oil or vegetable shortening (optional, for smoother coating)
→ Decoration
04 - 1/4 cup assorted sprinkles
# Steps:
01 - Line a baking sheet with parchment or wax paper to prevent sticking.
02 - Place chopped chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, use a double boiler by setting a heatproof bowl over a saucepan of simmering water.
03 - Dip each pretzel rod or mini pretzel into the melted chocolate, covering about two-thirds of the length. Gently shake off excess chocolate.
04 - Immediately sprinkle with assorted sprinkles while the chocolate is still wet to ensure adherence.
05 - Place chocolate-covered pretzels on the prepared baking sheet. Let set at room temperature for 30 minutes or refrigerate for 10-15 minutes until chocolate is firm.
06 - Store in an airtight container at room temperature for up to 1 week.
# Expert Advice:
01 -
- These satisfy every craving at once with salty pretzels meeting sweet chocolate and festive sprinkles
- They come together in under twenty minutes but look like you spent hours on them
- The recipe is forgiving enough that even chocolate mistakes still taste delicious
02 -
- Water is chocolates enemy so make sure all bowls and utensils are completely dry before starting
- Chocolate can seize if overheated so stop microwaving while there are still small lumps and stir to finish melting
- Room temperature pretzels work better than cold ones for even coating
03 -
- Melt more chocolate than you think you need having extra prevents the panic of running out mid dip
- Work in small batches keeping the rest of the chocolate warm so it stays pourable