Chocolate Covered Pretzels Sprinkles (Printable View)
Crispy pretzels coated in chocolate and adorned with cheerful pastel sprinkles, perfect for snacking.
# Ingredient List:
→ Pretzels
01 - 24 large pretzel rods (or 48 mini pretzel twists)
→ Chocolate Coating
02 - 10 oz semisweet or milk chocolate, chopped (or chocolate chips)
03 - 1 tbsp coconut oil or vegetable shortening (optional, for smoother coating)
→ Decoration
04 - 1/3 cup pastel-colored sprinkles
# How to Make It:
01 - Line a baking sheet with parchment or wax paper to set up your dipping station.
02 - In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring after each, until smooth and fully melted.
03 - Dip each pretzel rod (or twist) about two-thirds of the way into the melted chocolate, letting excess drip off.
04 - Place the chocolate-coated pretzels on the prepared baking sheet and immediately sprinkle pastel sprinkles over the wet chocolate before it sets.
05 - Repeat the dipping and sprinkling process with remaining pretzels.
06 - Allow pretzels to set at room temperature for 30–60 minutes, or refrigerate for 15 minutes until chocolate is firm. Store in an airtight container at room temperature for up to 1 week.
# Expert Suggestions:
01 -
- Salty and sweet hits every craving without feeling heavy
- They look like you spent hours when they take minutes
02 -
- Even one drop of water will seize your chocolate into a grainy mess
- Sprinkles only stick if you apply them while the chocolate is still wet
03 -
- Hold the dipped pretzel over the bowl and tap your wrist gently to remove excess chocolate
- Pour sprinkles over the pretzel rather than dipping into sprinkles—less waste