Chocolate Covered Pretzels

Crystal ~


A nice crunchy combination of salty and sweet. Choose between the chocolate or white coating for the pretzels, or make both.

pinch tips: Parchment Paper Vs Wax Paper



approx. 60


50 Min


Stove Top


8 ounce bag of small twists pretzels, or more
chocolate coating:
4 pieces of chocolate bark
1 12 ounce bag of milk chocolate chips
1 cup of semi-sweet chocolate chips
white bark for grating, optional
white chocolate coating:
1 12 ounce bag of white chocolate chips
6 pieces of white almond bark
chocolate bark for grating, optional

Directions Step-By-Step

Line 2 baking sheets with waxed paper; set aside.
Melt the coating ingredients in a small deep mixing bowl in the microwave just until melted; stirring often.
Put the bowl of melted chocolate on top of a small saucepan filled with a little bit of water on low heat. (Or use a double boiler instead for the melting and dipping.)
Dip pretzels, one at a time, in the chocolate mixture and then lift out and gently tap off the excess chocolate. Place pretzels on cookie sheet that has been lined with waxed paper.
Optional: Grate white or dark chocolate over dipped pretzels, while still warm. Chill to set the chocolate.
Store the chocolate pretzels in an air-tight container in the refrigerator.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American