Chocolate Covered Pretzels Sprinkles (Print Version)

Salted pretzels dipped in melted chocolate and decorated with vibrant sprinkles for a delightful snack.

# What You'll Need:

→ Pretzels

01 - 24 mini pretzel twists or rods

→ Chocolate

02 - 7 ounces semi-sweet or milk chocolate, chopped or chips
03 - 1 teaspoon coconut oil or vegetable shortening (optional)

→ Toppings

04 - 3 tablespoons colorful sprinkles

# How-To Steps:

01 - Line a baking sheet with parchment paper or a silicone mat.
02 - Combine chocolate and coconut oil, if using, in a microwave-safe bowl. Heat in 20-second intervals, stirring after each, until smooth and fully melted (approximately 1 to 2 minutes). Alternatively, melt using a double boiler.
03 - Dip each pretzel halfway into the melted chocolate, allowing excess chocolate to drip off.
04 - Place dipped pretzel on the prepared baking sheet and immediately sprinkle with colorful sprinkles before the chocolate sets.
05 - Continue dipping and topping remaining pretzels using the same method.
06 - Allow pretzels to set at room temperature for 30 minutes or refrigerate for 10 minutes until chocolate hardens.

# Expert Tips:

01 -
  • They come together in under 20 minutes, which means you can make them the morning of a party without stress.
  • The combination of salty pretzel and sweet chocolate with a pop of color feels like an indulgence but tastes like childhood.
  • Everyone, from kids to picky eaters, seems to find these irresistible.
  • You can customize them endlessly with different chocolate types and toppings based on what you have on hand.
02 -
  • If your chocolate looks grainy or separated after melting, it's likely overheated—start fresh with new chocolate rather than trying to salvage it.
  • The difference between a snappy chocolate shell and a waxy coating is patience with the melting process; low, gentle heat is your friend here.
  • Sprinkles stick best when applied immediately, so work in small batches if you're making a large quantity rather than dipping all the pretzels first.
03 -
  • If melted chocolate gets too thick, reheat it for just 5 seconds rather than another full 20-second burst, which prevents overheating.
  • Dipping with a fork instead of your fingers keeps your hands cleaner and gives you better control, especially when making larger batches.

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