Chocolate Covered Pretzel Recipe
If you’re looking for the ultimate chocolate dipped pretzels recipe, you’ve come to the right place! As a seasoned recipe creator who’s dipped more pretzels than I can count, I’ve perfected the art of getting that smooth, glossy chocolate coating every time—no clumps, no mess, and no “why is my chocolate turning white?!” moments. See the post for pro tips, topping ideas, and themed pretzel fun!
Servings 24 pretzel rods
Ingredients
- 24 whole pretzel rods (1 10/12 oz. bag)
- 12 ounces semisweet baking chocolate, chopped
- 1 tablespoon coconut oil or vegetable shortening
- 1 teaspoon corn syrup
Toppings
- 3 ounces vanilla/white almond bark for drizzling chopped (optional)
- Pick Your Favs: Sprinkles, crushed candy canes, toffee bits, mini candies, chopped nuts, crushed Oreos/cookies, shredded coconut, etc.
Instructions
- Prep: Line a very large-rimmed baking sheet (or your counter) with parchment paper and set aside. Prepare any toppings if needed.
- Melt Chocolate: Add the chocolate, oil/shortening, and corn syrup to a medium microwave-safe bowl. Microwave at 50% power for 60 seconds, stir, then continue to microwave at 50% power at 30-second intervals, stirring in between, until melted and smooth.
- Dip Pretzels: Transfer the chocolate to a glass for easy dipping. Working quickly, dip the pretzel rod into the chocolate and swirl so the chocolate spreads on 2/3 of the rod. Allow the excess to drip off and transfer to the parchment paper.
- Toppings: Immediately sprinkle the pretzel with the desired toppings, skipping some if you wish to drizzle them with white. Repeat with the rest of the pretzel rods. If the chocolate becomes too cool and firm, reheat briefly in the microwave at 50% power and stir. I have to do this at least once during the process.
- Set: Let the pretzels set before drizzling or serving, about 30-40 minutes at room temperature. I don’t suggest refrigerating to speed up the process because this causes more pooling and can create white streaks on the chocolate.
- White Drizzle (Optional): Place the white almond bark and 1/4 teaspoon coconut oil/shortening in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue to microwave at 15-second increments, stirring in between, until just melted. If it becomes too thin, let it rest to thicken.
- Decorate: Transfer the almond bark to a plastic bag and snip a very small hole in one corner. Drizzle the white chocolate over the desired pretzel rods, then immediately sprinkle with toppings.
- Set: Let the pretzels set for about 30 minutes at room temperature or until the drizzle has hardened.
Video
Notes
- Vanilla Almond Bark Drizzle: I strongly suggest vanilla almond bark for the white drizzle (optional). White chocolate is far less forgiving and can easily scorch when melting. On the other hand, almond bark is a dream to work with because it’s made with vegetable fats instead of cocoa butter so it melts smoothly, doesn't require tempering, sets quickly, and creates a firm, glossy finish. I get my mine at Walmart or Amazon.
- Flavorings: Avoid adding anything with water—water causes chocolate to seize and become clumpy. This includes extracts like vanilla and peppermint. Use oil-based flavorings or candy flavoring oils (like LorAnn Oils) because they won’t cause the chocolate to seize.
- Variations: See post for lots of topping ideas and flavor variations!