Just the thought of a sweet and savory snack makes my mouth water. This one, chocolate covered pretzels, uses only two ingredients, is quick and easy, and makes a great homemade holiday gift. Wrap a few in pretty cellophane bags, tie with a ribbon, and you’re on your way to becoming friend/relative of the year!
Ready for this simple tutorial? You’ll need 12 pretzel rods and 1/2 to one bag of milk chocolate chips.
Ingredients for 12 Chocolate Covered Pretzels
- 12 Pretzel Rods
- 1/2 to 1 bag of Milk Chocolate Chips
Medium saucepan
1 metal spoon
1 sheet of parchment paper
1 metal baking sheet
Add 1/2 bag of chocolate chips to a medium sauce pan. I never use the double boiler method (I tend to get really bad results with it) and this way works great for my stove. Important tip: Start melting the chocolate chips on your burner’s lowest setting and work your way up. You don’t want the chocolate to separate compliments of too much heat. It’s just gross. My stove top melts chocolate beautifully at right around 2.
Another important tip: fight the urge to stir the chips. Just let them melt all on their own.
Once the chocolate is melted, make one pretzel at a time. Hold the pretzel over the sauce pan and, using a spoon, coat the pretzel with chocolate. give it a couple of slow spins to allow the chocolate to even out.
Coat each pretzel about 2/3 of the way. You can totally coat the entire rod with chocolate, but it tends to get messy and I think it looks much prettier the first way.
Using a metal baking sheet and a piece of parchment paper, lay each chocolate covered pretzel side by side, leaving about 1/4 inch of space between each one.
If you’ve got a pastry bag and a really teeny tip, take around 3 or 4 tablespoons of the leftover melted chocolate, add it to the bag, and go across the already-setting chocolate pretzel rods. I, personally, have one but find a sandwich baggie with a small tip cut off works just as well. Caution: the chocolate is hot so wear gloves if you need to!
Here’s what the pretzels will look like after the chocolate drizzle.
Leave the pretzels on the baking sheet and either put them in the fridge until the chocolate sets up or place them out on the porch if it’s cold out. I like to do the latter.
Once the chocolate is set, carefully peel each pretzel rod off the parchment paper. See those little strings of chocolate? I just snap them right off.
Don’t they look delicious? I find that milk chocolate chips work best and compliment the salt, but you can feel free to experiment with dark or white chocolate. Butterscotch chips would be delicious, too.
Want to keep the recipe handy? Pin this on Pinterest!
Love the recipe? Please let me know in the comments section below!