What’s the best way to glam up your snacks? SPRINKLES!!! Especially if they’re in the shape of cute pumpkins. How can you say no to these?
When I first heard about chocolate-covered pretzels, I was utterly confused. What is this nonsense about dipping salty food into chocolate? Little did I know that salt on chocolate would be a thing years later. Little did I know that I would learn to LOVE chocolate-covered pretzels!
The turning point was when I bought one of those 100-calorie snack packs with the chocolate-covered pretzels. One bite was all it took for me to understand that salt and chocolate really do go together.
The thing about store-bought chocolate-covered pretzels is that they tend to get too sweet. You may disagree, but dipping these pretzels in semi-sweet chocolate (and not milk chocolate) is the way to go.
I wanted the pretzels to be thinly coated with chocolate, so I melted chocolate chips with a bit of coconut oil. The melted chocolate will be thinner and stay all nice and melty for longer this way. BUT, it also means that you should store the pretzels in the refrigerator so that the chocolate does not melt over again.
Are you ready for this fun weekend cooking project?
Chocolate-Covered Pretzels
Ingredients
- 1 1/3 cups semi-sweet chocolate chips*
- 1 TBS + 1 tsp coconut oil
- 1 8- ounce (225g) bag of mini pretzels (I used gluten-free pretzels)
- sprinkles for topping, optional
Instructions
- Line 2 large baking sheets with parchment paper. Set aside.
- Place the chocolate chips and coconut oil in a bowl and microwave for a minute. Check to see if the chips are glossy. If they are, just stir the chips with the oil, and you will get a nice runny chocolate sauce. If the chips aren’t glossy after a minute, microwave it for another 15 seconds.
- Dip the pretzels in the chocolate, and tap the pretzels against the bowl to shake out any excess chocolate. Place the dipped pretzels on the lined baking sheets.
- Top the pretzels with sprinkles while the chocolate is still melted.
- Freeze the pretzels for about 10-15 minutes. Enjoy!
- Refrigerate leftovers in a container between sheets of parchment paper. I stored them in a gallon-size ziploc bag and separated each layer with parchment paper.
Notes
Do you love chocolate-covered pretzels as much as I do?
Liz @ Floating Kitchen says
Cute sprinkles make everything better! I love buying all the fun sprinkles this time of year! This looks like the perfect salty and sweet snack.
Lisa says
I can’t wait to get Christmas sprinkles!!
Rebecca @ Strength and Sunshine says
Totally fun cooking project! Love the sweet and salty combo of pretzels and chocolate of course!
Lisa says
Yes! It’s that sweet/salty combo is soo good!
Sarah Grace says
So cute and fall festive! Love!
xoxo Sarah Grace, Fresh Fit N Healthy.
Lisa says
Thanks, Sarah Grace!
Emily @ Zen & Spice says
I love the combination of salt + chocolate. I love buying chocolate covered pretzels, raisins, fruit etc but I’ve never made them at home. Totally going to try!
Lisa says
Yes, they’re so easy to make and you can mix and match chocolate on the pretzels, too!
Jennifer @nourishedsimply says
Love chocolate covered pretzels. I made them and gave bags of the as gifts to teachers last year.
Lisa says
That’s such a great gift idea!
Arman @ thebigmansworld says
hahahahaha it was more work that it was worth. Best ever.
I think the idea of DIY is genius- the ones are so sweet, even the ‘special dark’ hershey ones! I would not tee these with a golf stick in the sea.
Lisa says
OMG, I would feel soo bad if my pretzels obstructed a whale’s breathing patterns!