A timeless favourite, do-it-yourself chocolate-covered pretzels are at all times a crowd pleaser. Benefit from the crispy, crunchy texture inside a delicate chocolate coating, with that salty-sweet taste combo nobody can resist.
I initially revealed this recipe in 2012 and have since added new pictures and extra success suggestions.
That is my go-to recipe for chocolate-covered pretzels. This will appear to be an excessively easy recipe, contemplating you actually solely want 3 elements, however belief me once I say these are at all times a smash hit with anybody and everybody!
You can also make them as easy or as fancy as you need. Dip varied styles and sizes of pretzels; use white, milk, or darkish chocolate (or all three!); add coloured sprinkles for holidays or to match a celebration theme… And also you don’t must restrict your self to sprinkles! Chopped nuts, crushed sweet canes, toffee bits, crushed Oreo crumbs… have enjoyable with it.
It’s at all times good to have a no-bake deal with to accompany your different Christmas cookies. It’s what I like about caramel corn, peanut butter balls, and rum balls, too.
And if utilizing pretzels which are labeled gluten free, this makes an awesome gluten-free dessert, as effectively.
Why You’ll Love Them:
- Simple no-bake recipe
- Hold them easy, or gown them up with colourful sprinkles and chocolate drizzles
- A tin of those makes an exquisite present
- Lengthy shelf life
- If utilizing pretzels labeled gluten free, makes an awesome gluten-free dessert
The Greatest Pretzels to Use
Most sizes and shapes of pretzels work for dipping in chocolate, whether or not that’s massive or small pretzel twists, thick pretzel rods, honey wheat braided twists, and even vacation shapes. My favourite is the mini twists, which I feel present the right ratio of candy, delicate chocolate to salty, crunchy pretzel!
Clearly you’ll wish to keep away from flavored pretzels, just like the honey mustard selection!
Greatest Chocolate to Use for Dipping Pretzels
In relation to melting chocolate for coating pretzels—or peanut butter balls, Oreo balls, peppermint bark, you get the concept!—I at all times suggest chopping up actual, high quality chocolate.
For the best-looking and best-tasting chocolate-covered pretzels, begin with actual chocolate. Use the 4-ounce “baking chocolate” bars yow will discover within the baking aisle of the grocery retailer. I choose Baker’s or Ghirardelli manufacturers. Melting wafers additionally work, and for these, I like to recommend Ghirardelli model. You need to use milk, semi-sweet, darkish, or white chocolate to coat your pretzels.
Don’t use chocolate chips, which include stabilizers to forestall them from melting easily. Save them on your chocolate chip cookies.
A splash of vegetable oil thins out the chocolate so it’s the most effective consistency for dipping. When you discover your chocolate continues to be too thick, add a bit of extra vegetable oil. Coconut oil works too, however I like to recommend vegetable oil for greatest outcomes. (And if utilizing melting wafers, no want so as to add oil.)
Learn how to Make Chocolate-Coated Pretzels
Soften the chocolate: You need to use a double boiler, however I often simply use the microwave. Place the chopped chocolate, together with the oil, in a microwave-safe bowl or glass liquid measuring cup. Microwave in 20-second increments, stirring after every increment, till utterly melted and clean.
Dip: Drop a pretzel twist within the melted chocolate, and carry it again out once more with a fork. Faucet the fork gently on the facet of the bowl/measuring cup to permit extra chocolate to drip off. Use a toothpick (or one other fork) to slip the dipped pretzel onto a lined baking sheet. (If utilizing pretzel rods, merely maintain one finish and dip the opposite finish within the chocolate.)
You definitely can. I’ve a Learn how to Mood Chocolate tutorial in my cookbook, Sally’s Sweet Habit, and there are lots of accessible on-line. Tempering chocolate is a technique of rigorously and slowly heating and cooling chocolate. The good thing about tempering is that it maintains that scrumptious “snap” when biting into the chocolate. Additionally, when merely melting chocolate (with out tempering), chances are you’ll discover a uninteresting look and streaks within the chocolate because it units. When tempering, chocolate stays a bit shiny, and the streaks don’t kind. Tempered chocolate shouldn’t be refrigerated, so in the event you determine to mood the chocolate for these pretzels, hold them at room temperature.
Enable the chocolate to set. If desired, frivolously sprinkle every with sprinkles whereas chocolate continues to be moist. I like utilizing nonpareils right here, that are the teeny-tiny coloured balls. However any sprinkles work!
And you probably have leftover chocolate, be at liberty to drizzle it on prime—you need to use a spoon or squeeze bottle for that. Place the baking sheet with the chocolate-covered pretzels within the fridge to set the chocolate. It ought to set in about half-hour, after which you’ll be able to switch the pretzels to a container, tin, bag… or your mouth.
Traditional Chocolate Coated Pretzels
Prep Time: half-hour
Cook dinner Time: 0 minutes
Complete Time: 1 hour
Yield: 4 cups pretzels
Class: Dessert
Technique: Coating
Delicacies: American
Description
Chocolate-covered pretzels are so easy to make, but at all times a crowd-pleaser. Have enjoyable with all of the variations together with completely different formed pretzels, white chocolate and semi-sweet chocolate, and varied toppings like sprinkles, crushed sweet canes, Oreo cookie crumbs, and extra. See recipe Notes for extra concepts.
Directions
- Line a big baking sheet with parchment paper. Put aside.
- Soften the chocolate with the oil: You may soften it in a double boiler or use the microwave. If utilizing the microwave: place the chocolate and oil in a medium heat-proof bowl. I like to recommend utilizing a glass 2-cup liquid measuring cup as a result of its depth makes dipping very easy. Microwave for 20-second increments, stirring after every, till chocolate is totally melted and clean.
- Dip a pretzel within the melted chocolate. Use a fork to carry it out, and faucet the fork on the facet of the bowl to permit extra chocolate to drip off. Use a toothpick to assist slide the pretzel off the fork and onto the lined baking sheet. High with sprinkles (if utilizing) whereas the chocolate continues to be moist. When you have leftover melted chocolate, you’ll be able to reheat it (if wanted to maintain it fluid) and drizzle it on prime of the coated pretzels. I often use a squeeze bottle for drizzling.
- Refrigerate to set the chocolate, about 20–half-hour. As soon as chocolate is ready, retailer the chocolate-covered pretzels in an hermetic container at room temperature for as much as 1 week, or within the fridge for as much as 2 weeks.
Notes
- Freezing Directions: As soon as the chocolate units, you’ll be able to layer the coated pretzels between sheets of parchment paper in a freezer-friendly container. Freeze for as much as 3 months. Thaw within the fridge or at room temperature. After thawing, the chocolate could seem uninteresting and streaky, however it’s advantageous to devour.
- Particular Instruments (affiliate hyperlinks): Baking Sheet | Parchment Paper | Double Boiler or Liquid Measuring Cup | Squeeze Bottle
- Chocolate: For the best-looking and -tasting pretzels, use 4-ounce “baking chocolate” bars discovered within the baking aisle. I choose Baker’s or Ghirardelli manufacturers. You want two 4-ounce bars for this recipe, 8 ounces (226g) whole. You need to use milk, semi-sweet, bittersweet, or white chocolate. You would additionally use chocolate melting wafers, similar to Ghirardelli model. Sweet melts or almond bark work too, however they don’t style like actual chocolate. Don’t use chocolate chips as a result of they include stabilizers stopping them from melting into the right consistency for coating.
- Oil: Vegetable oil helps skinny out the chocolate so it simply coats the candies. When you’re utilizing chocolate melting wafers, you don’t want so as to add oil. Coconut oil works, however the chocolate isn’t fairly as skinny. I’ve discovered vegetable oil is the only option. Don’t use butter.
- Enjoyable Variations: Dip varied styles and sizes of pretzels; use white, milk, or darkish chocolate (or all three!); add coloured sprinkles for holidays or to match a celebration theme; or prime with chopped nuts, crushed sweet canes, toffee bits, crushed Oreo crumbs… have enjoyable with it!