Chocolate Covered Pretzels

Crunchy pretzel twists dipped in smooth chocolate and topped with white chocolate drizzle and Christmas sprinkles. An easy no-bake treat for cookie trays and gifts.

Print Recipe

Prep Time 30

Cook Time 5

Setting 20

Total Time 55

Course Holiday Treats, Snack

Cuisine American

Servings 40 pretzels

Calories 70 kcal

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

Make ahead: Make up to 2 weeks ahead.
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.

Keyword chocolate covered pretzels, chocolate dipped pretzels, christmas pretzels, no bake christmas treats