Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 5 servings

Description

This delicious Chocolate Covered Pretzel recipe combines the sweet richness of chocolate with the salty crunch of mini pretzels for an irresistible treat. Perfect as a snack or dessert, these pretzels are coated in smooth, melted chocolate and optionally decorated with sprinkles. The tempering process ensures a shiny finish and crisp texture. Ready in about an hour, these make a great homemade gift or party snack.

Ingredients

Chocolate

  • 12 ounces dark, semi-sweet, milk, or white chocolate, chopped

Pretzels

  • 4 to 5 cups mini pretzels

Optional Toppings

  • Sprinkles

Instructions

  1. Prepare Baking Sheets: Line two or three large baking sheets with parchment paper and set aside. This will keep the chocolate covered pretzels from sticking as they set.
  2. Melt the Chocolate: Place two-thirds (8 ounces) of the chopped chocolate in a large microwave-safe bowl. Microwave on 50% power for 20 to 30 second increments, stirring thoroughly between each interval, until the chocolate is melted and smooth. Use an instant-read thermometer to ensure it does not exceed 115ºF for dark/semi-sweet or 110ºF for milk/white chocolate. Alternatively, melt the chocolate using a double boiler, making sure no water touches the chocolate and monitoring the temperature carefully.
  3. Temper the Chocolate: Add the remaining 4 ounces of chopped chocolate to the melted chocolate and stir until the new chocolate melts and the temperature drops to 89-90ºF (dark/semi-sweet) or 87ºF (milk/white). This tempering process helps the chocolate set with a desirable shine and snap.
  4. Coat the Pretzels: Using a fork, dip each mini pretzel into the tempered chocolate, moving it around to coat thoroughly. Lift it out carefully, tapping the fork on the bowl’s side and scraping excess chocolate off the bottom edge. Transfer the coated pretzel onto the prepared baking sheets. If desired, add sprinkles or toppings immediately. If chocolate pools underneath, gently reposition the pretzel with a toothpick to avoid sticking.
  5. Repeat and Maintain Temperature: Continue coating all pretzels. If the chocolate temperature falls below 85ºF (dark/semi-sweet) or 84ºF (milk/white), gently reheat in the microwave at 50% power in short increments until it reaches the ideal dipping temperature. Should it exceed the temperature, stir in finely chopped chocolate to cool it down. Leftover chocolate can be transferred to a piping bag for drizzling over the finished pretzels.
  6. Set the Chocolate: Leave the chocolate covered pretzels at room temperature (do not refrigerate) for about 30 minutes until the chocolate fully hardens. Once set, they are ready to enjoy or package for gifting.

Notes

  • Use a thermometer when melting chocolate to avoid overheating, which can spoil texture and shine.
  • Tempering chocolate properly results in a smooth, glossy finish and crisp snap.
  • Do not refrigerate the pretzels while setting to prevent condensation and dulling of the chocolate.
  • Sprinkles or toppings can be added immediately after dipping while chocolate is still wet.
  • Store finished pretzels in an airtight container at room temperature to maintain crispness.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Melting and Tempering
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-covered-pretzels-recipe/