Chocolate-Covered Pretzels

published Jan 10, 2023
Chocolate-Covered Pretzels Recipe

These two-ingredient chocolate-covered pretzels are sweet and savory for the best of both worlds, require zero baking, and can be customized with fun toppings.

Serves10 to 12

Makesabout 80 mini twists

Prep35 minutes

Cook5 minutes

Jump to Recipe
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chocolate covered pretzels on a surface
Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman

Homemade treats or gifts don’t inherently need to be very involved or require a lot of time. While I appreciate homemade decorated cut-out cookies as much as the next person, sometimes I just want to make something easy and quick. These two-ingredient chocolate-covered pretzels fit the bill perfectly each time: They’re sweet and savory for the best of both worlds. Plus, they require zero baking and can be customized with fun toppings (if you’re in the mood to go the extra mile). The only cooking involved happens in the microwave, so it’s a great project for kids to help out with. They’ll thoroughly enjoy munching on the results, too.

The Best Kind of Chocolate to Use

In all honesty, the best chocolate to use is the one you want to eat. You can go sweeter with a milk chocolate, or go higher up in the chocolate percentage if you’re a dark chocolate lover (just don’t go with unsweetened!). White chocolate will also work for covering the pretzels, although I prefer to use one that contains cocoa butter for better meltability. While you don’t have to buy expensive chocolate to make these pretzels, do go for the kind you like eating out of hand, as the chocolate is such a key ingredient. And don’t use candy melts, which aren’t chocolate and honestly don’t taste very good.

For a fun contrast in colors, dip half of the pretzels in white chocolate and the remaining in regular chocolate, then mix them together after the coating has set before serving.

Credit: Photo: Julia Gartland; Food Styling: Barrett Washburne; Prop Styling; Anne Eastman

How to Decorate Chocolate-Covered Pretzels

Dipping the pretzels in chocolate is the easy part, but the fun part comes in the decorating! There are so many different things you can sprinkle on to jazz them up.

  • Sprinkles
  • Nuts
  • Shredded coconut
  • Flaky salt
  • Peppermint hard candies
  • Cookie or graham cracker crumbs
  • More melted chocolate in an opposite color for contrast

If You’re Making Chocolate-Covered Pretzels, a Few Tips

  1. When using white chocolate, use oil, too. If your white chocolate doesn’t melt nicely, adding in some vegetable oil will help smooth things out.
  2. Use a toothpick when dipping. Use a toothpick to move the pretzel onto the baking sheet to avoid a messy melted chocolate puddle underneath. You can also sweep it under the pretzel after it’s dipped to remove the excess chocolate.
  3. Freeze to set. Because the chocolate used here isn’t tempered, it can take a long time to set. Place the tray in the freezer or even the refrigerator to speed things up.
  4. Dip and top in batches. White chocolate in particular can set very quickly, so it’s best to dip about 10 pretzels, then stop and sprinkle on toppings before dipping more. Rewarm the chocolate if it starts to get too cool and thicken up.

Chocolate-Covered Pretzels Recipe

These two-ingredient chocolate-covered pretzels are sweet and savory for the best of both worlds, require zero baking, and can be customized with fun toppings.

Prep time 35 minutes

Cook time 5 minutes

Makes about 80 mini twists

Serves 10 to 12

Nutritional Info

Ingredients

  • 10 to 12 ounces

    chocolate chips (about 2 cups), or use 1 cup each of 2 different kinds

  • 1 tablespoon

    vegetable oil (if using white chocolate chips without cocoa butter)

  • 3 cups

    mini pretzel twists (60 to 80 twists)

Topping options:

  • Sprinkles

  • Finely chopped nuts

  • Shredded coconut (finely chop if in long shreds)

  • Flaky salt

  • Finely crushed peppermint hard candies

  • Cookie or graham cracker crumbs

  • Melted chocolate, for drizzling

Instructions

  1. Line 2 baking sheets with parchment paper, wax paper, or silicone baking mats.

  2. Place 10 to 12 ounces chocolate chips in a medium microwave-safe bowl. If using white chocolate chips without cocoa butter, add 1 tablespoon vegetable oil. Microwave on HIGH for 1 minute. Stir and continue to microwave on HIGH in 30-second increments, stirring after each increment, until the chocolate is melted and smooth, 1 to 2 minutes more. (Alternatively, place the chocolate in a medium heatproof bowl set over a small saucepan of simmering water. Heat, stirring often, until melted and smooth.)

  3. If you’re using two different kinds of chocolate chips, microwave 1 cup of each kind in a separate heatproof bowl until melted (use 1 1/2 teaspoons vegetable oil with 1 cup white chocolate chips without cocoa butter).

  4. Working with 1 mini pretzel twist at a time, drop into the chocolate and flip with a fork to coat. Lift the pretzel out of the chocolate with the fork and gently tap the handle of the fork against the top of the bowl a few times to shake the excess chocolate off. Transfer to the baking sheet (if you don’t want any chocolate puddling under the pretzel, use a toothpick to transfer the pretzel from the fork to the baking sheet).

  5. Dip the remaining pretzels, placing them close together on the baking sheets but not touching. If you are topping the pretzels, dip in batches of 10 pretzels, then sprinkle them with the topping of choice before the chocolate coating sets. (If the chocolate cools down and becomes difficult to dip, rewarm in the microwave or on the stovetop as needed.) Let sit at room temperature until the chocolate is set, 30 minutes to 1 hour, or freeze for 8 to 10 minutes.

  6. For a decorative chocolate drizzle, wait until the chocolate coating is set. Transfer the pretzels to a wire rack. Use a fork to drizzle melted chocolate of the opposite color (for contrast) over the pretzels in a decorative pattern. Let sit until the chocolate drizzle sets or place in the freezer to set.

Recipe Notes

White chocolate chips: White chocolate chips which contain cocoa butter, such as Guittard Choc-au-Lait, melt the most smoothly. If you can’t find white baking chips with cocoa butter, opt for chopped bars or discs of white chocolate instead (add the vegetable oil if it doesn’t melt smoothly). Don’t use white candy melts, which aren’t as flavorful as white chocolate.

Storage: Store in an airtight container at cool room temperature for up to 2 weeks.