✔ Updated · how to melt chocolate, chip vs wafer tips and step photos
Salty and sweet is my favorite flavor combo of all time, and chocolate covered pretzels are my ultimate salty-sweet snack. They take minutes and keep for weeks, if the tin lasts that long.
At a glance
The one tip that matters: Melt chocolate low and slow. Half power in short bursts keeps it glossy; overheated chocolate turns thick and grainy (it seizes).
Why You'll Love Chocolate Covered Pretzels
- Three ingredients, pretzels, chocolate and something fun on top.
- Endlessly customizable, switch the chocolate and toppings for any holiday.
- Gift-ready, they keep for 2 weeks in an airtight tin.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Wafers vs chips. Melting wafers set firm and shiny with no fuss. Chocolate chips work too, but they're made to hold their shape, so add a little coconut oil for a thinner, dippable texture.
- Keep water away. Even one drop of water can make chocolate seize into a thick paste. Use a dry bowl, a dry spatula and dry hands.
- Double boiler option. Set the bowl over a pan of barely simmering water, not touching it, and stir until 2/3 melted. Take it off the heat and stir until smooth.
- Decorating duty. Lucy is in charge of sprinkles and shakes them on while the chocolate is still wet so they stick. Max is happiest taste-testing the broken ones.
- Holiday versions. Crushed candy canes for Christmas, pastel sprinkles for Easter, orange-tinted white chocolate for Halloween. Use oil-based candy coloring for white chocolate.
- Flavor the chocolate. A few drops of peppermint, orange or vanilla extract stirred into the melted chocolate makes a quick flavor twist; use oil-based flavorings if you have them.
Chocolate Covered Pretzels
36
servings (2 pretzels)15
minutes5
minutes70
kcal50
minutesSalty pretzel twists dipped in smoothly melted chocolate, decorated with sprinkles, nuts or a contrasting drizzle, then set on parchment. Works with melting wafers or chocolate chips loosened with a little coconut oil. Makes about 72.
Ingredients
7 ounces mini pretzel twists (about 72)
12 ounces chocolate melting wafers, or chocolate chips
2 teaspoons coconut oil or shortening (only if using chips)
2 ounces white chocolate, for drizzling (optional)
sprinkles, chopped nuts, crushed cookies or flaky salt, to decorate
Directions
- Line two baking sheets with parchment or wax paper.
- Melt the chocolate in a microwave-safe bowl on 50% power in 30-second bursts, stirring well each time, until just a few small pieces remain. Stir until they melt and the chocolate is smooth. If using chips, stir in the coconut oil.
- Drop a pretzel into the chocolate, flip it with a fork, lift it out and tap the fork on the bowl edge so the excess drips off.
- Lay it on the parchment and add sprinkles, nuts or flaky salt right away, while the chocolate is wet. Repeat with the rest.
- Let set at room temperature for 30 to 45 minutes, or chill 10 to 15 minutes. For a drizzle, melt the white chocolate, spoon it into a zip-top bag, snip a tiny corner and zigzag over the set pretzels.
Notes
- To make this recipe dairy-free, use allergen-free chocolate chips instead of milk chocolate.
- These pretzels can last for 2-3 weeks in an airtight container at room temperature. If it is too hot and the chocolate starts to melt, store them in the refrigerator. I do not recommend freezing these pretzels as they will become stale.
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Topping Ideas
- Nuts: chopped pistachios, pecans or walnuts.
- Crunch: crushed cookies, toffee bits or crushed candy canes.
- Salty: a pinch of flaky sea salt on dark chocolate.
- Party: sprinkles, mini chocolate chips or colored sugar.
More Sweet Snacks
If you love salty-sweet, try my puppy chow or peanut butter cornflake cookies, both easy no-bake treats.
Frequently Asked Questions
How do you make chocolate covered pretzels with chocolate chips?
Melt 12 ounces of chips with 2 teaspoons coconut oil or shortening in short microwave bursts at half power, stirring often. The fat thins the chocolate so it coats evenly. Dip, decorate and let set; chill 15 minutes if they stay soft.
How do you melt chocolate for pretzels?
Microwave at 50% power in 30-second bursts, stirring between each, until almost melted, then stir until smooth. Or use a double boiler over barely simmering water. Go slowly, because overheated chocolate turns grainy.
How long do chocolate covered pretzels last?
Up to 2 weeks in an airtight container at cool room temperature, layered between parchment. Keep them away from heat and humidity, which make the chocolate soft or streaky and the pretzels stale.
Do chocolate covered pretzels need to be refrigerated?
No. Store them at room temperature. The fridge can cause condensation and a dull, white bloom on the chocolate. Only chill them briefly to help the chocolate set.
What kind of pretzels are best?
Mini twists are easiest to dip and eat. Pretzel rods are great for gifts (dip with a spoon over the bowl), and pretzel crisps or squares make a thinner, crunchier version.
🍪 Filling a cookie tin? Find more holiday baking recipes for the season.
