Description
This Chocolate Covered Pretzel recipe features crunchy pretzel rods dipped in smooth, melted semisweet chocolate, enhanced with optional drizzles of vanilla almond bark and a variety of toppings. Perfect for an easy-to-make and festive treat that combines salty and sweet flavors with customizable decorations.
Ingredients
Scale
Chocolate Coating
- 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 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 toppings you want to use by having them ready and accessible.
- Melt Chocolate: Place the semisweet baking chocolate, coconut oil or vegetable shortening, and corn syrup in a medium microwave-safe bowl. Microwave at 50% power for 60 seconds, then stir. Continue microwaving at 50% power in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
- Dip Pretzels: Transfer the melted chocolate into a glass or cup for easier dipping. Quickly dip each pretzel rod into the chocolate, swirling it to cover about two-thirds of the rod. Allow the excess chocolate to drip off before placing the pretzel on the parchment paper.
- Toppings: Immediately sprinkle your desired toppings over the chocolate-coated part of the pretzel. Repeat the dipping and topping process with all the pretzels. If the chocolate becomes too cool and firm during the process, reheat briefly at 50% power in the microwave and stir before continuing.
- Set: Let the pretzels sit at room temperature for 30 to 40 minutes until the chocolate is set. Avoid refrigerating as this can cause the chocolate to pool and create white streaks.
- White Drizzle (Optional): Place the white almond bark and 1/4 teaspoon coconut oil or shortening in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue to microwave in 15-second increments, stirring between each, until just melted. If too thin, let it rest to thicken.
- Decorate: Transfer the melted almond bark to a plastic bag and snip a very small hole in one corner. Drizzle the white chocolate over selected pretzel rods, immediately sprinkle with additional toppings if desired.
- Set: Allow the pretzels to set at room temperature for about 30 minutes or until the drizzle has hardened before serving.
Notes
- Use vanilla almond bark for the white drizzle instead of white chocolate to avoid scorching and to achieve a smooth, glossy finish that sets quickly.
- Avoid using water-based flavorings as they cause chocolate to seize; use oil-based flavorings or candy flavoring oils to maintain smooth chocolate.
- Feel free to experiment with a variety of toppings like crushed candy canes, toffee bits, chopped nuts, or shredded coconut for different flavor profiles.
- Do not refrigerate pretzels for setting, as it can cause pooling and white streaks on chocolate.
- If chocolate hardens during dipping, briefly reheat at 50% power in the microwave and stir to restore smooth consistency.
Nutrition
- Serving Size: 1 pretzel rod
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
