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My go-to treat for nearly every holiday 
I like to cover them in rainbow sprinkles for Birthdays…
Orange, yellow, + black sprinkles for Halloween…
Green + red for Christmas…
And pink + red sprinkles for Valentine’s Day!
My favorite pretzels to cover in chocolate are pretzel rods or honey-wheat pretzel twists. I find that pretzel rods or sticks are much easier to dip, but feel free to use any pretzel of choice.
You can get creative and use toppings other than sprinkles like crushed oreos, crushed candy canes, crushed nuts, or mini m&ms. I just like to use an excessive amount of sprinkles.
Sweet + salty, chocolatey + crunchy… you cannot go wrong with a classic chocolate covered pretzel!
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Chocolate Covered Pretzels
- 8 oz Bakers Baking Chocolate Squares - or any melting chocolate. Avoid chocolate chips, which are not meant for dipping.
- 1 bag honey wheat pretzels (or 4 cups pretzels of choice)
- sprinkles
DIRECTIONS
Line a large baking sheet with parchment paper. Set aside.
In a microwave safe bowl, break up the chocolate bars into small pieces so they melt easily. Microwave on high for 30 seconds. Remove and stir for about a minute. The chocolate will continue to melt as you stir. If needed, microwave in 10 second increments until all is melted and smooth.
Take a pretzel and dip into chocolate, using a spoon to evenly cover 1/2 of the pretzel. Shake the pretzel a bit to remove any excess chocolate.
Immediately cover the chocolate with sprinkles before the chocolate hardens. I usually do this over a paper plate, to catch the sprinkles that miss the pretzel.
Place each pretzel on parchment paper lined baking sheet and refrigerate for about 10 minutes for the chocolate to harden. Enjoy!
*For swirling the chocolate, melt 4 oz of semi-sweet chocolate and 4 oz of white chocolate separately. In a shallow bowl or paper plate (I used a paper plate), pour your semi sweet chocolate into a puddle and top with the white chocolate. Swirl your pretzel twist into the chocolates and top with sprinkles.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Check out my Chocolate Covered Pretzel COOKIES! Yep, chocolate covered pretzels IN cookies. Uh-mazing.
{ 17 comments… read them below or add one }
yum…salty, sweet, sprinkles.
perfect~
What a wonderful idea, these pretzels look really good. I would love for you to come and share your gorgeous pictures with us at foodepix.com.
Thanks Jo!
I think I speak for many of us when I say I can’t get enough suggestions for easy treats like this around the holidays–and so pretty! We’re celebrating our favorite go-to holiday recipes this month on the Shine Supper Club and a recipe like this is just what we’re looking for. I hope you’ll join us!
Hey Sarah! Thanks so much – yes, recipes like this get me through my holiday baking. It’s a savior. Thanks so much for the invite and comment!
I LOVE the combo of chocolate and pretzels…. Mmmmm…. I have one question: How did you do the swirl of white and brown chocolate for the green + red christmas pretzels? It looks so cool!
Hi Jennifer! Thanks so much. It’s kind of small and hidden in the recipe, but I mentioned the swirling technique above: *For swirling the chocolate, melt 4 oz of semi-sweet chocolate and 4 oz of white chocolate separately. In a shallow bowl or paper plate (I used a paper plate), pour your semi sweet chocolate into a puddle and top with the white chocolate. Swirl your pretzel twist into the chocolates and top with sprinkles.
Wow! That was a fast response. Thanks! You’re right, I see it there now. I guess it helps if I read ALL the directions first, right? Thanks, again!
anytime.
Omg honey wheat pretzels are my all-time favorite, dipping them in chocolate would just shoot me straight into snack-heaven. I feel like these would also be good with peanut-butter filled pretzels, like Combos. I might have a to make a batch of each. Thank you Sally!
Hey Ashley! YES! honey wheats are my favorite as well!! I just bought a huge bucket of them. Sometimes it’s hard for me to stop snacking on them, they are SO good. honey wheat peanut butter combos – hooooooly moly. that sounds incredible. I think you’re onto something.
Hey Sally, it’s me again, your lame friend that needs a step by step for everything!!! Okay with the rods, I tried it once, and I see I didn’t let the chocolate fall off and it got rather goopy so to speak! But the other thing, when I put it on the parchment paper, the backside was real ugly, flat and well ugly! Do you hold the pretzel a bit so it retains its shape? I told you I was lame!! But I want to try this — again!!!
You know I LOVE all your blog stuff. You are the best and a real help to me. One of these days I’ll surprise you!!
love
donna
You’re not lame at all! No worries Donna. I’m worried about the chocolate you are using. Are you using chocolate made for melting? Or chocolate chips? Chocolate chips become hard and chunky and goopy and do not melt properly without some shortening. I would make sure you are following the directions on the melting chocolate’s package to make sure you are melting it properly. The underside of the pretzels do get a bit flat. After I let some chocolate fall off, I hold it up for a 1 minute then lay them down on the parchment paper. Get AS MUCH chocolate off as you can to avoid a pool of chocolate setting on the underside of the pretzel. I hope this helps!
Hi Sally – I love chocolate dipped pretzels too! They look so good and taste so good. I have made them several times and was wondering if you ever have problems with chocolate bloom. I usually do and that makes it hard to gift. Would love any tips you have. Thanks! : )
Monica recently posted..Valentine’s Day memories
Hey Monica! What do you mean by chocolate bloom?
I meant the chocolate turning that white/gray color in spots because the chocolate wasn’t tempered?
Monica recently posted..Valentine’s Day memories
Hi Monica! I’ve never had that problem before melting Baker’s chocolate or Ghirardelli chocolate or chocolate made specific for dipping before.
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