Chocolate Covered Pretzels Sprinkles (Printable version)
Salty pretzels dipped in chocolate and finished with pastel sprinkles for a sweet and crunchy bite.
# Ingredient list:
→ Pretzels
01 - 24 large pretzel rods (or 48 mini pretzel twists)
→ Chocolate Coating
02 - 10 oz semisweet or milk chocolate, chopped (or chocolate chips)
03 - 1 tbsp coconut oil or vegetable shortening (optional, for smoother coating)
→ Decoration
04 - 1/3 cup pastel-colored sprinkles
# Directions:
01 - Line a baking sheet with parchment or wax paper to prevent sticking.
02 - In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring after each, until smooth and fully melted.
03 - Dip each pretzel rod (or twist) about two-thirds of the way into the melted chocolate, letting excess drip off.
04 - Place the chocolate-coated pretzels on the prepared baking sheet and immediately sprinkle pastel sprinkles over the wet chocolate before it sets.
05 - Repeat the dipping and sprinkling process with remaining pretzels.
06 - Allow pretzels to set at room temperature for 30–60 minutes, or refrigerate for 15 minutes until chocolate is firm. Store in an airtight container at room temperature for up to 1 week.
# Expert Tips:
01 -
- The salty sweet combination hits every craving button at once
- They come together faster than you can finish your morning coffee
- Everyone assumes you spent hours on something so pretty and thoughtful
02 -
- Getting the sprinkles to stick before the chocolate sets is basically a race against time so work quickly
- Even a tiny drop of water will seize your chocolate into a gritty lumpy mess so keep everything completely dry
03 -
- If your chocolate starts to thicken while dipping, give it ten more seconds in the microwave
- Room temperature pretzels work better than cold ones for getting the chocolate to adhere properly