Description

This Chocolate Covered Pretzel recipe features crunchy pretzel rods dipped in smooth semisweet chocolate with optional white almond bark drizzle and a variety of tasty toppings. Perfect for gifting or snacking, these treats combine salty and sweet flavors with delightful textures. Easy to make with simple ingredients, these chocolate dipped pretzels set at room temperature without the need for refrigeration, ensuring a glossy finish and a satisfying snap.

Ingredients

Scale

Main Ingredients

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

Toppings

3 ounces vanilla/white almond bark, chopped (optional for drizzling)
Sprinkles, crushed candy canes, toffee bits, mini candies, chopped nuts, crushed Oreos/cookies, shredded coconut, etc. (pick your favorites)

Cook Mode Prevent your screen from going dark

Instructions

Prep: Line a very large-rimmed baking sheet or your counter with parchment paper and set aside. Prepare any toppings you want to use.
Melt Chocolate: In a medium microwave-safe bowl, combine the semisweet chocolate, coconut oil or vegetable shortening, and corn syrup. Microwave at 50% power for 60 seconds, stir, then continue microwaving at 50% power in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Dip Pretzels: Transfer the melted chocolate to a glass or tall container for easy dipping. Quickly dip each pretzel rod into the chocolate and swirl to coat about two-thirds of the rod. Let excess chocolate drip off, then place the pretzel on the prepared parchment paper.
Add Toppings: Immediately sprinkle your desired toppings on the chocolate-coated pretzels. Skip adding some toppings if you plan to drizzle those pretzels with white almond bark later. Repeat with remaining pretzels, reheating the chocolate briefly at 50% power if it thickens.
Set: Allow the dipped pretzels to set at room temperature for 30-40 minutes before decorating further or serving. Avoid refrigeration to prevent chocolate streaking and pooling.
White Drizzle (Optional): Place the white almond bark and ¼ teaspoon coconut oil or shortening in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving at 15-second intervals, stirring until just melted. If too thin, let rest to thicken slightly.
Decorate: Transfer the melted almond bark to a plastic bag, cut a small hole in a corner, and drizzle over selected pretzel rods. Immediately sprinkle with toppings as desired.
Set Drizzle: Let the pretzels sit at room temperature for about 30 minutes or until the white drizzle hardens before serving or packaging.

Notes

Use vanilla almond bark for the white drizzle as it melts smoothly, sets quickly with a glossy finish, and is less prone to scorching compared to white chocolate.
Avoid adding water-based flavorings to the chocolate since water causes it to seize and become clumpy; opt for oil-based flavorings or candy flavoring oils instead.
The recipe offers many toppings and flavor variation options to customize your pretzel rods.
Do not refrigerate the dipped pretzels to speed setting because this leads to pooling and white streaks on the chocolate coating.

Nutrition

Serving Size: 1 pretzel rod
Calories: 150 kcal
Sugar: 13 g
Sodium: 200 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