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Author: Lisa Lin

Chocolate-Covered Pretzels

Makes about 6 to 7 cups.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins


  • 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


  • 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.


1. *I dipped many pretzels halfway only, so I used fewer chocolate chips. If you want all the pretzels to be completely dipped in chocolate, I would melt 2 cups of chips with 2 tablespoons of olive oil.[br][br]2. I also melted a bit of white chocolate to create some color contrast but quickly realized it was more work than it was worth.
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