Description
This Chocolate Covered Pretzel recipe is a delightful and easy treat perfect for any occasion. Crunchy pretzel rods are dipped in smooth semisweet chocolate, then finished with a variety of optional toppings and an optional white almond bark drizzle for an elegant touch.
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 (Optional)
- 3 ounces vanilla/white almond bark for drizzling, chopped (optional)
- Sprinkles, crushed candy canes, toffee bits, mini candies, chopped nuts, crushed Oreos/cookies, shredded coconut, etc. (choose your favorites)
Instructions
- Prep: Line a very large-rimmed baking sheet or your counter with parchment paper and set aside. Prepare any desired toppings if needed for immediate 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, then stir well. Continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Dip Pretzels: Transfer the melted chocolate to a glass or container for easier dipping. Quickly dip each pretzel rod into the chocolate, swirling to cover about two-thirds of the rod. Let excess chocolate drip off, then place the rod on the prepared parchment paper.
- Add Toppings: While the chocolate is still wet, sprinkle your chosen toppings over the dipped part of the pretzels. If you plan to drizzle white almond bark, omit toppings on those pretzels for now. Repeat for all pretzel rods. If the chocolate starts to harden, reheat it briefly in the microwave at 50% power and stir before continuing.
- Set: Allow the chocolate-covered pretzels to set at room temperature for 30 to 40 minutes. Do not refrigerate, as refrigeration can cause pooling and white streaks on the chocolate.
- White Drizzle (Optional): For a decorative white drizzle, place the white almond bark and ¼ teaspoon coconut oil or shortening into a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 15-second increments, stirring until just melted. If the almond bark becomes too thin, let it rest to thicken slightly.
- Decorate: Transfer the melted white almond bark to a plastic bag and snip a very small corner to create a piping tip. Drizzle the white chocolate over desired pretzel rods, then immediately add desired toppings.
- Final Set: Let the pretzels set again at room temperature for about 30 minutes or until the white drizzle hardens and is firm to the touch. Once set, the chocolate covered pretzels are ready to serve or package.
Notes
- Use vanilla almond bark for the white drizzle as it melts smoothly and sets with a firm, glossy finish, unlike white chocolate which can scorch easily.
- Avoid adding water-based flavorings to your chocolate as water causes the chocolate to seize and become clumpy. Opt for oil-based flavorings or candy flavoring oils instead.
- Feel free to experiment with various toppings like sprinkles, crushed candy canes, toffee bits, mini candies, chopped nuts, crushed cookies, or shredded coconut.
- Do not refrigerate the pretzels during setting as it can cause undesirable texture changes such as pooling or white streaking on the chocolate.
- If the chocolate becomes firm while dipping, gently reheat it at 50% power in the microwave until it returns to a smooth, workable consistency.
- These pretzels keep well at room temperature when stored in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 pretzel rod
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
