Looking for a sweet and salty treat that will satisfy your cravings? Chocolate Covered Pretzels are the perfect snack! These delightful treats combine the crunchiness of pretzels with the rich sweetness of chocolate, creating a mouthwatering contrast that’s hard to resist. Whether you’re hosting a party or simply wanting to indulge yourself, this recipe is a must-try.
Making Chocolate Covered Pretzels is incredibly easy and requires just a few simple ingredients. This recipe allows you to customize your pretzels with various toppings, making them unique for every occasion. Imagine serving these delightful bites at your next gathering and watching them disappear in an instant!
The Perfect Snack: Chocolate Covered Pretzels
These Chocolate Covered Pretzels are a delightful combination of salty and sweet, featuring crunchy pretzels coated in smooth, melted chocolate. The texture is a perfect blend of crisp and creamy, making each bite utterly satisfying.
Ingredients
- 2 cups pretzel rods or twists
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional for smoothness)
- Sprinkles, crushed nuts, or sea salt for topping (optional)
Instructions
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Dip the Pretzels: Dip each pretzel into the melted chocolate, using a fork to fully coat it. Allow excess chocolate to drip off.
- Add Toppings: While the chocolate is still wet, sprinkle your desired toppings over the pretzels.
- Set: Place the coated pretzels on a baking sheet lined with parchment paper. Let them cool at room temperature or place them in the refrigerator to set the chocolate faster.
- Serve: Once the chocolate has hardened, enjoy your delicious Chocolate Covered Pretzels!
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 pretzels
- Calories: 100kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 12g
