Description
This Chocolate Covered Pretzel recipe offers a delightful sweet and salty treat perfect for parties or snacking. Pretzel rods are dipped in smooth semisweet baking chocolate, adorned with a variety of toppings, and optionally drizzled with creamy white almond bark for an elegant finish.
Ingredients
Scale
Pretzel Rods and 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
White Drizzle (Optional)
- 3 ounces vanilla/white almond bark, chopped
- 1/4 teaspoon coconut oil or vegetable shortening
Toppings (Optional)
- 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 counter with parchment paper and set aside. Prepare any toppings you want to use by chopping or measuring them out.
- Melt Chocolate: In a medium microwave-safe bowl, combine the chopped semisweet baking chocolate, coconut oil or vegetable shortening, and corn syrup. Microwave at 50% power for 60 seconds, stir well, then continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth without lumps.
- Dip Pretzels: Transfer the melted chocolate to a glass or tall container for easy dipping. Quickly dip each pretzel rod into the chocolate, swirling so the chocolate coats about two-thirds of the rod. Allow excess chocolate to drip off before placing the pretzel on the prepared parchment paper.
- Add Toppings: Immediately sprinkle your desired toppings over the chocolate coating. You can skip some pretzels if you want to drizzle those with white almond bark instead. Repeat this process with all pretzel rods. If the chocolate thickens or hardens during dipping, gently reheat it in the microwave at 50% power and stir to restore meltiness.
- Set Pretzels: Let the chocolate-coated pretzels set at room temperature for 30 to 40 minutes. Avoid refrigeration as this can cause pooling and white streaks on the chocolate surface.
- Make White Drizzle (Optional): Place the chopped vanilla almond bark and 1/4 teaspoon coconut oil or shortening in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between each until just melted. If the mixture becomes too thin, let it rest a few moments to thicken.
- Decorate: Transfer the melted almond bark to a plastic bag with a small corner snipped off. Drizzle the white chocolate over the chosen pretzels and immediately top with some of the reserved toppings.
- Final Set: Allow all pretzels to set at room temperature for about 30 minutes or until the white drizzle has fully hardened and is firm to the touch.
Notes
- Use vanilla almond bark for the white drizzle instead of white chocolate because it melts more smoothly, sets quickly, and gives a firm glossy finish without tempering.
- Do not add any water-based flavorings as water will cause the chocolate to seize. Use oil-based flavorings or candy flavor oils instead for safe flavor additions.
- You can customize with various toppings like sprinkles, crushed candy canes, nuts, or crushed cookies for creative flavor and texture variations.
- Reheat the melted chocolate gently and in short bursts to avoid burning.
- Allow the dipped pretzels to set at room temperature to maintain the best texture and appearance—avoid refrigeration to prevent chocolate bloom.
Nutrition
- Serving Size: 1 pretzel rod
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
