This is my easy technique for making gorgeous, professional looking chocolate covered pretzels. Add your favorite toppings like sprinkles, crushed candies, or nuts!
12ozmilk, semisweet, or dark chocolate bars, finely chopped (divided)
Optional: white chocolate for drizzlingsprinkles, toffee bits, or crushed nuts are other great additions!
Instructions
Fill a small saucepan with 1-2 inches of water and find a medium-sized heatproof bowl that fits over the saucepan without touching the water. (Alternatively, use a double boiler).
Remove the bowl from your saucepan and add chocolate, reserving approximately 2 Tablespoons for adding later.
12 oz milk, semisweet, or dark chocolate bars, finely chopped (divided)
Bring the water to a simmer over medium heat. Once simmering, place bowl of chocolate over the saucepan.
Stir constantly until chocolate is melted. Once smooth, remove the bowl from the heat and add the reserved chocolate. Stir until all chocolate is melted and smooth. (this helps to keep your chocolate from becoming streaky).
Dip pretzels into chocolate, completely covering, and then transfer to a cooling rack or wax paper lined baking sheet (space pretzels so they’re not touching).
5 cups pretzel minis
Optional - drizzle with melted white chocolate or sprinkle with sprinkles, toffee bits, crushed nuts, etc. while chocolate is still wet.
Optional: white chocolate for drizzling
Allow chocolate to harden completely before serving. You can speed up the process by placing the pretzels in the refrigerator.
Notes
Chocolate
I prefer to use quality chocolate bars for this recipe (I like Lindt or Ghirardelli). I don’t prefer chocolate chips as they can melt too thick.
Pretzel Rods
To easily dip pretzel rods, pour the chocolate into a tall glass and dip the rods into the glass.
Storing
Store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 months. Chocolate covered pretzels may also be frozen for several months.