Chocolate Covered Pretzels Sprinkles (Printable)

Crunchy pretzels coated in melted chocolate and finished with vibrant sprinkles for a festive snack.

# What You'll Need:

→ Pretzels

01 - 24 pretzel rods or 48 mini pretzels

→ Chocolate Coating

02 - 7 oz semisweet or milk chocolate, chopped (or chocolate chips)
03 - 1 tsp coconut oil or vegetable shortening (optional, for smoother coating)

→ Decoration

04 - 1/4 cup assorted sprinkles

# How to Make It:

01 - Line a baking sheet with parchment or wax paper.
02 - Place the chopped chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler).
03 - Dip each pretzel rod or mini pretzel into the melted chocolate, covering it about two-thirds of the way. Gently shake off excess chocolate.
04 - Immediately sprinkle with assorted sprinkles while the chocolate is still wet.
05 - Place the chocolate-covered pretzels on the prepared baking sheet. Let pretzels set at room temperature for about 30 minutes, or refrigerate for 10–15 minutes, until chocolate is firm.
06 - Serve or store in an airtight container at room temperature for up to 1 week.

# Expert Hacks:

01 -
  • The way sea salt meets chocolate feels like discovering a secret flavor combination you should have known all along
  • These disappear from party plates faster than anything else I've ever made
  • They're impossible to mess up even if you've never melted chocolate before
02 -
  • A single drop of water will seize your chocolate into a grainy mess, so keep your equipment completely dry
  • Refrigerating pretzels can cause the chocolate to develop those mysterious white spots called bloom—they still taste fine, just look less perfect
  • The chocolate sets faster than you expect, so work with just a few pretzels at a time
03 -
  • Use a fork to fish out mini pretzels without burning your fingertips
  • Warm your sprinkles slightly in the oven for 30 seconds—they adhere better to slightly cooled chocolate

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