Chocolate Covered Pretzels Pastel (Printable version)
Crispy pretzels coated in rich chocolate and topped with colorful pastel sprinkles.
# 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
# How to Make It:
01 - Line a baking sheet with parchment or wax paper for easy cleanup and setting.
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 - Hold each pretzel rod and dip approximately two-thirds into the melted chocolate. Lift and gently shake to allow excess chocolate to drip off.
04 - Immediately place coated pretzels on the prepared baking sheet and generously sprinkle pastel sprinkles over the wet chocolate before it begins to set.
05 - Repeat the dipping and sprinkling process with all remaining pretzels, working efficiently while chocolate remains workable.
06 - Allow pretzels to set at room temperature for 30–60 minutes, or refrigerate for 15 minutes until chocolate is firm. Store in an airtight container at room temperature for up to 1 week.
# Expert tips:
01 -
- The salty sweet combo is dangerously addictive and impossible to resist
- They look like you spent hours but come together in under 20 minutes
02 -
- Even a tiny drop of water will seize your chocolate into a grainy mess. Keep everything completely dry.
- Work in small batches. Chocolate starts setting faster than you expect, especially in cooler kitchens.
03 -
- Room temperature pretzels coat better than cold ones from the fridge
- Have a second baking sheet ready if you run out of space