Chocolate Covered Pretzels

Chocolate Covered Pretzels

Photo by rpanzano

  • Prep Time


  • Total Time


  • Servings



  • 8-10

    ounces Bakers Baking Chocolate Squares - or any melting chocolate. Avoid chocolate chips, which are not meant for dipping.

  • 1

    bag honey wheat pretzels or ¾ bag of pretzels rods (or 4 cups pretzel shapes of choice)

  • sprinkles


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. Once chocolate is set, cover tightly and store in the refrigerator for up to 1 week. Learn to swirl chocolate! For swirling the chocolate as shown in a few of these photos, 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.


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