I once tried to make Christmas chocolate covered pretzels at 11 p.m. on a Tuesday because I forgot about a cookie swap at work. My hair sat in a bun that had given up hours earlier, and I wore my husband’s old college sweatshirt. I melted chocolate in a coffee mug, dunked pretzels with a fork, and left chocolate fingerprints on every cabinet door.
The pretzels looked decorated by a raccoon with a sugar problem, but everyone at the office asked for the recipe. These sweet-salty treats need only three ingredients, no baking, and about 45 minutes. Here is exactly how I make them.
Why You’ll Love This Recipe
- Three ingredients, zero baking: You melt chocolate and open a bag of pretzels.
- Kid-friendly chaos: Children help with dipping while sprinkles land on the floor, the dog, and somehow the ceiling fan.
- Endlessly customizable: You can use any chocolate, sprinkle, or topping.
- Budget-friendly gift: A few dollars of chocolate and pretzels becomes an easy Christmas candy gift.
- Quick set time: The pretzels set in 10 minutes before you drizzle them.
Tools You’ll Need
Nothing fancy, I promise.
- Rimmed sheet pan: You need something flat to let the chocolate set. A cookie sheet works too, just make sure it has a lip so pretzels don’t slide off.
- Parchment baking paper: This is non-negotiable unless you enjoy scrubbing chocolate off metal. Wax paper works in a pinch.
- Medium bowls: For melting chocolate. A microwave-safe bowl is fine; I’ve also used a glass measuring cup for easier pouring.
- Rubber spatula: For stirring the chocolate so it doesn’t burn. You’ll thank me later.
- Piping bags: For drizzling. If you don’t have one, a zip-top bag with the corner snipped off works just as well. I’ve also used a fork to flick chocolate, which is messier but fun.
Ingredients
- 54 mini pretzels, about 2 1/4 cups or 3 ounces: Use fresh, crispy pretzels.
- 1 1/2 cups semisweet chocolate chips: Semisweet chocolate works, although milk or dark chocolate also works.
- 2 tablespoons Christmas colored sprinkles: Nonpareils or sparkling sugar stick best.
How To Make Chocolate Covered Pretzels
Set up your dipping station, put on an apron (or don’t, and accept your fate), and let’s do this.
- Line a large sheet pan with parchment paper. Set aside. If you skip this, you’ll be scraping chocolate off the pan with a spatula and questioning your life choices.
- Melt the 1 ½ cups semisweet chocolate chips in the microwave in a heat-safe bowl in 30-second increments until the chocolate is completely melted. (I heat mine in 30-second bursts until melted. Stir after each round so that the chocolate does not burn. If the chocolate is still a little thick after it’s mostly melted, add a tablespoon of vegetable oil to thin it out. This will make it easier for dipping.)
- Dip the 54 mini pretzels into the melted chocolate one by one. Use forks to dunk and flip each pretzel until coated. Tap the fork on the side of the bowl to let excess chocolate drip off. A thin coat sets faster and looks neater.
- Place the chocolate dipped pretzels to the prepared sheet pan. Let them set for 10 minutes. If your kitchen is warm, pop the pan in the fridge for 5 minutes.
- Transfer the rest of the melted chocolate into a piping bag or a plastic baggie. Snip the tip. Drizzle over the pretzels. This is where you can get artistic, or just make a mess. Both are acceptable.
- Sprinkle 2 tablespoons Christmas colored sprinkles over the tops of the pretzels. Do this while the chocolate is still wet so they stick.
- Let the chocolate set for 30-45 minutes before transferring to an airtight container and enjoying! Patience is hard, but gooey pretzels are harder to gift.
♥ The Misfit Tips!
- Don’t rush the chocolate melting. I once microwaved chocolate on high for a minute and ended up with a burnt, grainy mess. Stir every 30 seconds. It’s annoying but necessary.
- Use a fork, not your fingers. I tried dipping with my hands once. I had chocolate under my nails for two days. Use two forks to flip and lift the pretzels.
- Make them ahead. These keep for up to 3 weeks in the fridge. I like to make a double batch and stash them for last-minute gifts. They also freeze well if you need to hide them from yourself.
Perfect Pairings
These go perfectly with…
- A cold glass of milk: obviously. The salty-sweet combo demands it.
- Hot cocoa with extra marshmallows: for when you want to double down on the cozy.
- Game day snack boards: they hold up well next to cheese, crackers, and maybe some holiday pretzel rod treats.
- Afternoon coffee: the slight bitterness of coffee cuts through the sweet chocolate beautifully.
How to Store
❤
- Fridge: Store in an airtight container for up to 3 weeks. The pretzels might soften slightly, but they’ll still taste great.
- Freezer: Yes, you can freeze them. Place in a single layer in a freezer bag for up to 2 months. Thaw at room temperature for 10 minutes.
- Reheat: No reheating needed. If they get too soft, a quick 5 minutes in the fridge will crisp them up.
- Note: If you use sprinkles with a lot of dye, they might bleed in the fridge. Still edible, just less pretty.
Chocolate Dipped Pretzels
These Christmas chocolate covered pretzels combine 54 mini pretzels, 1 1/2 cups semisweet chocolate chips, and 2 tablespoons Christmas colored sprinkles in an easy no-bake Christmas treat. You melt the chocolate in 30-second bursts, dip each pretzel, set it for 10 minutes, then drizzle and decorate. Make these Christmas chocolate covered pretzels for cookie swaps, holiday gifts, or a last-minute Christmas candy gift.
Ingredients
Equipment
Method
- Prepare the Baking SheetLine a large sheet pan with parchment paper and set it aside. The parchment prevents the chocolate-covered pretzels from sticking and makes them easy to remove once the chocolate has hardened.
- Melt the ChocolatePlace 1½ cups of semisweet chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring thoroughly after each interval until the chocolate is mostly melted and smooth.If the melted chocolate is still too thick for dipping, stir in 1 tablespoon of vegetable oil. This helps thin the chocolate, making it easier to coat the pretzels evenly.
- Dip the PretzelsDip the 54 mini pretzels into the melted chocolate one at a time. Use a fork to submerge each pretzel and turn it until coated.Lift each pretzel out with the fork and gently tap the fork against the side of the bowl to remove excess chocolate. A thin, even coating helps the chocolate set more quickly and gives the pretzels a neater finish.
- Let the Chocolate SetPlace the dipped pretzels on the prepared sheet pan, leaving a little space between them so they do not stick together. Let them sit for about 10 minutes to allow the chocolate to begin setting.If your kitchen is warm and the chocolate remains soft, refrigerate the tray for about 5 minutes.
- Drizzle with ChocolateTransfer the remaining melted chocolate to a piping bag or a small resealable plastic bag. Snip off a tiny corner and drizzle the chocolate over the pretzels in thin lines or a decorative pattern.
- Add the Christmas SprinklesWhile the drizzled chocolate is still wet, sprinkle 2 tablespoons of Christmas-colored sprinkles over the pretzels. Add the sprinkles promptly so they adhere to the chocolate before it hardens.
- Allow to Set CompletelyLet the pretzels sit at room temperature for 30–45 minutes, or until the chocolate is completely firm. Once set, transfer them to an airtight container and store until ready to serve.