Chocolate Covered Pretzels Sprinkles (Printer-friendly)
Crispy pretzels dipped in chocolate and topped with colorful pastel sprinkles, perfect for snacking or gifting.
# What you'll need:
→ 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
# Method:
01 - Line a baking sheet with parchment or wax paper to prevent sticking and set aside for coated pretzels.
02 - Combine chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until completely smooth and melted.
03 - Dip each pretzel rod or twist approximately two-thirds into the melted chocolate, allowing excess coating to drip back into the bowl.
04 - Immediately sprinkle pastel sprinkles over the wet chocolate coating before it begins to set, ensuring even coverage.
05 - Place coated pretzels on prepared baking sheet and let set at room temperature for 30-60 minutes or refrigerate for 15 minutes until firm. Store in airtight container for up to 1 week.
# Expert Tips:
01 -
- The salty crunch cutting through rich chocolate creates that perfect addictive bite guests cant stop reaching for
- These come together in under 30 minutes but look like you spent hours planning them
02 -
- Even a tiny drop of water in your melting chocolate will seize it into a grainy mess, so make sure your bowl and spoon are completely dry
- The sprinkles only stick to wet chocolate—if it starts looking matte, you've waited too long
03 -
- Hold the dipped pretzel over the bowl for a full 5-count after dipping—this single step prevents those messy chocolate puddles underneath
- Use a shallow bowl for melting chocolate instead of a deep one—makes dipping so much easier and less messy