A timeless favourite, home made chocolate-covered pretzels are all the time a crowd pleaser. Benefit from the crispy, crunchy texture inside a tender chocolate coating, with that salty-sweet taste combo nobody can resist.
I initially revealed this recipe in 2012 and have since added new images and extra success ideas.
That is my go-to recipe for chocolate-covered pretzels. This may increasingly seem to be a very easy recipe, contemplating you actually solely want 3 elements, however belief me after I say these are all the time a smash hit with anybody and everybody!
You can also make them as easy or as fancy as you need. Dip numerous styles and sizes of pretzels; use white, milk, or darkish chocolate (or all three!); add coloured sprinkles for holidays or to match a celebration theme… And also you don’t should restrict your self to sprinkles! Chopped nuts, crushed sweet canes, toffee bits, crushed Oreo crumbs… have enjoyable with it.
It’s all the time good to have a no-bake deal with to accompany your different Christmas cookies. It’s what I really like about caramel corn, peanut butter balls, and rum balls, too.
And if utilizing pretzels which are labeled gluten free, this makes a fantastic gluten-free dessert, as nicely.
Why You’ll Love Them:
- Simple no-bake recipe
- Maintain them easy, or gown them up with colourful sprinkles and chocolate drizzles
- A tin of those makes an exquisite present
- Lengthy shelf life
- If utilizing pretzels labeled gluten free, makes a fantastic gluten-free dessert
The Finest Pretzels to Use
Most styles and sizes of pretzels work for dipping in chocolate, whether or not that’s giant or small pretzel twists, thick pretzel rods, honey wheat braided twists, and even vacation shapes. My favourite is the mini twists, which I believe present the right ratio of candy, tender chocolate to salty, crunchy pretzel!
Clearly you’ll need to keep away from flavored pretzels, just like the honey mustard selection!
Finest Chocolate to Use for Dipping Pretzels
In terms of melting chocolate for coating pretzels—or peanut butter balls, Oreo balls, peppermint bark, you get the concept!—I all the time suggest chopping up actual, high quality chocolate.
For the best-looking and best-tasting chocolate-covered pretzels, begin with actual chocolate. Use the 4-ounce “baking chocolate” bars you will discover within the baking aisle of the grocery retailer. I want Baker’s or Ghirardelli manufacturers. Melting wafers additionally work, and for these, I like to recommend Ghirardelli model. You need to use milk, semi-sweet, darkish, or white chocolate to coat your pretzels.
Don’t use chocolate chips, which comprise stabilizers to forestall them from melting easily. Save them to your chocolate chip cookies.
A splash of vegetable oil thins out the chocolate so it’s the very best consistency for dipping. In case you discover your chocolate continues to be too thick, add just a little extra vegetable oil. Coconut oil works too, however I like to recommend vegetable oil for greatest outcomes. (And if utilizing melting wafers, no want so as to add oil.)
Methods to Make Chocolate-Lined Pretzels
Soften the chocolate: You need to use a double boiler, however I normally simply use the microwave. Place the chopped chocolate, together with the oil, in a microwave-safe bowl or glass liquid measuring cup. Microwave in 20-second increments, stirring after every increment, till utterly melted and clean.
Dip: Drop a pretzel twist within the melted chocolate, and raise it again out once more with a fork. Faucet the fork gently on the aspect of the bowl/measuring cup to permit extra chocolate to drip off. Use a toothpick (or one other fork) to slip the dipped pretzel onto a lined baking sheet. (If utilizing pretzel rods, merely maintain one finish and dip the opposite finish within the chocolate.)
You actually can. I’ve a Methods to Mood Chocolate tutorial in my cookbook, Sally’s Sweet Dependancy, and there are numerous out there on-line. Tempering chocolate is a technique of rigorously and slowly heating and cooling chocolate. The good thing about tempering is that it maintains that scrumptious “snap” when biting into the chocolate. Additionally, when merely melting chocolate (with out tempering), you could discover a uninteresting look and streaks within the chocolate because it units. When tempering, chocolate stays a bit shiny, and the streaks don’t type. Tempered chocolate shouldn’t be refrigerated, so in the event you determine to mood the chocolate for these pretzels, maintain them at room temperature.
Enable the chocolate to set. If desired, frivolously sprinkle every with sprinkles whereas chocolate continues to be moist. I like utilizing nonpareils right here, that are the teeny-tiny coloured balls. However any sprinkles work!
And in case you have leftover chocolate, be happy to drizzle it on high—you should use a spoon or squeeze bottle for that. Place the baking sheet with the chocolate-covered pretzels within the fridge to set the chocolate. It ought to set in about half-hour, after which you possibly can switch the pretzels to a container, tin, bag… or your mouth.
Traditional Chocolate Lined Pretzels
Prep Time: half-hour
Prepare dinner Time: 0 minutes
Whole Time: 1 hour
Yield: 4 cups pretzels
Class: Dessert
Methodology: Coating
Delicacies: American
Description
Chocolate-covered pretzels are so easy to make, but all the time a crowd-pleaser. Have enjoyable with all of the variations together with completely different formed pretzels, white chocolate and semi-sweet chocolate, and numerous toppings like sprinkles, crushed sweet canes, Oreo cookie crumbs, and extra. See recipe Notes for extra concepts.
Directions
- Line a big baking sheet with parchment paper. Put aside.
- Soften the chocolate with the oil: You’ll be able to soften it in a double boiler or use the microwave. If utilizing the microwave: place the chocolate and oil in a medium heat-proof bowl. I like to recommend utilizing a glass 2-cup liquid measuring cup as a result of its depth makes dipping very easy. Microwave for 20-second increments, stirring after every, till chocolate is totally melted and clean.
- Dip a pretzel within the melted chocolate. Use a fork to raise it out, and faucet the fork on the aspect of the bowl to permit extra chocolate to drip off. Use a toothpick to assist slide the pretzel off the fork and onto the lined baking sheet. High with sprinkles (if utilizing) whereas the chocolate continues to be moist. If in case you have leftover melted chocolate, you possibly can reheat it (if wanted to maintain it fluid) and drizzle it on high of the coated pretzels. I normally use a squeeze bottle for drizzling.
- Refrigerate to set the chocolate, about 20–half-hour. As soon as chocolate is ready, retailer the chocolate-covered pretzels in an hermetic container at room temperature for as much as 1 week, or within the fridge for as much as 2 weeks.
Notes
- Freezing Directions: As soon as the chocolate units, you possibly can layer the coated pretzels between sheets of parchment paper in a freezer-friendly container. Freeze for as much as 3 months. Thaw within the fridge or at room temperature. After thawing, the chocolate could seem uninteresting and streaky, however it’s high-quality to eat.
- Particular Instruments (affiliate hyperlinks): Baking Sheet | Parchment Paper | Double Boiler or Liquid Measuring Cup | Squeeze Bottle
- Chocolate: For the best-looking and -tasting pretzels, use 4-ounce “baking chocolate” bars discovered within the baking aisle. I want Baker’s or Ghirardelli manufacturers. You want two 4-ounce bars for this recipe, 8 ounces (226g) whole. You need to use milk, semi-sweet, bittersweet, or white chocolate. You might additionally use chocolate melting wafers, comparable to Ghirardelli model. Sweet melts or almond bark work too, however they don’t style like actual chocolate. Don’t use chocolate chips as a result of they comprise stabilizers stopping them from melting into the right consistency for coating.
- Oil: Vegetable oil helps skinny out the chocolate so it simply coats the candies. In case you’re utilizing chocolate melting wafers, you do not want so as to add oil. Coconut oil works, however the chocolate isn’t fairly as skinny. I’ve discovered vegetable oil is your best option. Don’t use butter.
- Enjoyable Variations: Dip numerous styles and sizes of pretzels; use white, milk, or darkish chocolate (or all three!); add coloured sprinkles for holidays or to match a celebration theme; or high with chopped nuts, crushed sweet canes, toffee bits, crushed Oreo crumbs… have enjoyable with it!
