Easy Chocolate Covered Pretzels (No-Bake Christmas Treat)
Chocolate covered pretzels are one of the easiest Christmas treats you can make. You only need pretzels, chocolate and a few sprinkles. In about 30 minutes, you have a big tray of salty, sweet and crunchy bites.
I love them because there’s no oven and no tricky steps. You melt the chocolate, dip, decorate and let them set. They look festive on a cookie tray and they disappear fast.
Every December I make a few batches in my kitchen. Some go on our dessert table, and the rest go into little bags for neighbors, teachers and friends.
Why You’ll Love These Chocolate Covered Pretzels
- No baking. Just melt, dip and let them set.
- Salty and sweet. The crunchy pretzel and smooth chocolate are a perfect match.
- Kid friendly. Kids love adding the sprinkles.
- Great gifts. They pack well and keep for up to 2 weeks.
- Budget friendly. A big batch costs very little.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Pretzels: Mini twists are easiest to dip. Pretzel rods and pretzel thins work too.
- Chocolate: Melting wafers set firm and shiny without tempering. You can use chopped chocolate bars, but they may get soft or streaky at room temperature.
- Coconut oil: Optional. A teaspoon makes the chocolate thinner and easier to dip.
- White chocolate: For a pretty drizzle on top.
- Toppings: Christmas sprinkles, crushed candy canes, chopped nuts or flaky sea salt.
How to Make Chocolate Covered Pretzels
- Prep. Line two baking sheets with parchment or wax paper.
- Melt. Melt the chocolate in 30-second bursts at half power, stirring each time, until smooth.
- Dip. Dip each pretzel, lift it out with a fork and tap off the extra chocolate.
- Decorate. Add sprinkles while the chocolate is wet, then drizzle with melted white chocolate.
- Set. Let them set for about 1 hour at room temperature, or chill for 20 minutes.
My Tips for the Best Chocolate Covered Pretzels
- Melt the chocolate low and slow. Overheated chocolate turns thick and grainy.
- Keep every bowl and tool dry. A drop of water can make chocolate seize.
- Add sprinkles to a few pretzels at a time so the chocolate doesn’t set first.
- Tap off the extra chocolate well so you don’t get a puddle around each pretzel.
- Use a zip-top bag with a tiny corner snipped for a neat, thin drizzle.
Variations to Try
- Peppermint: Use white chocolate and top with crushed candy canes.
- Half dipped: Dip only half of each pretzel rod for a classic look.
- Salted caramel: Drizzle with caramel and sprinkle with flaky salt.
- Nutty: Roll in finely chopped pecans or peanuts.
- Colorful: Use red and green candy melts for the drizzle.
Make-Ahead, Storage and Reheating
- Make ahead: Make them up to 2 weeks before your party or gift day.
- Storage: Keep in an airtight container at cool room temperature. Put parchment between the layers.
- Reheating: Not needed. Serve them at room temperature for the best crunch.
What to Serve With It
These pretzels are perfect on a Christmas cookie tray with sugar cookies and fudge. For an easy candy platter, pair them with my Easy Peppermint Bark and a mug of hot cocoa.
Frequently Asked Questions
What is the best chocolate for dipping pretzels? Chocolate melting wafers are the easiest. They melt smoothly and set firm without tempering.
Why did my chocolate get thick? It was likely overheated or touched water. Melt it at half power in short bursts and keep everything dry.
Do chocolate covered pretzels need to be refrigerated? No. Store them at cool room temperature. The fridge can make the chocolate sweat.
How long do they last? Up to 2 weeks in an airtight container.
One Last Thing
I hope these chocolate covered pretzels make your holidays a little sweeter. If you make them, please leave a comment and a star rating below. And save this recipe to your Christmas treats board on Pinterest!
Chocolate Covered Pretzels
Ingredients
- 40 mini pretzel twists about 4 cups
- 12 oz semi-sweet or milk chocolate melting wafers or chopped good-quality chocolate
- 1 tsp coconut oil or vegetable shortening optional, for a thinner coating
- 4 oz white chocolate melting wafers for drizzling
- 3 tbsp Christmas sprinkles or crushed candy canes
Instructions
- Line two baking sheets with parchment or wax paper.
- Place the chocolate wafers and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second bursts at 50% power, stirring after each, until smooth.
- Drop one pretzel into the chocolate. Lift it out with a fork, tap the fork on the edge of the bowl to let the extra chocolate drip off, and place it on the lined sheet. Repeat with the rest.
- Add sprinkles to a few pretzels at a time while the chocolate is still wet.
- Melt the white chocolate the same way. Spoon it into a zip-top bag, snip a tiny corner and drizzle over the pretzels.
- Let set at room temperature for about 1 hour, or chill for 20 minutes until firm.
Notes
Storage: Keep in an airtight container at cool room temperature for up to 2 weeks. Layer with parchment so they don’t stick.
Reheat: Not needed. Serve at room temperature.
Variations: Use pretzel rods, dip only half of each pretzel, or swap the sprinkles for chopped nuts, toffee bits or flaky sea salt.
