Chocolate Covered Pretzels Pastel (Printable)
Crispy mini pretzels coated in smooth chocolate and adorned with pastel sprinkles for a colorful snack.
# What You’ll Need:
→ Pretzels
01 - 24 mini pretzel twists
→ Chocolate
02 - 7 oz good-quality milk or white chocolate, chopped
→ Topping
03 - 3 tbsp pastel-colored sprinkles
# How To Make It:
01 - Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Place chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until completely smooth and glossy. Alternatively, melt using a double boiler over gently simmering water.
03 - Hold each pretzel twist and dip halfway into the melted chocolate. Gently lift and allow excess chocolate to drip off for a few seconds.
04 - Immediately transfer the dipped pretzel to the prepared baking sheet. While the chocolate is still wet, generously sprinkle pastel-colored sprinkles over the coated portion.
05 - Repeat the dipping and sprinkling process with all remaining pretzels, working efficiently before the chocolate begins to set.
06 - Allow the chocolate-coated pretzels to set completely at room temperature for 30 to 45 minutes. For faster results, refrigerate for 15 minutes until firm.
07 - Transfer the cooled pretzels to an airtight container. Store at room temperature for up to 1 week for optimal freshness and texture.
# Expert Tips:
01 -
- The salty sweet combination is impossible to stop eating
- They look impressive but take literally minutes to make
02 -
- Even a tiny drop of water will seize your chocolate, so keep everything completely dry
- Work quickly once the chocolate is melted or it will start thickening and become hard to dip
03 -
- Use a fork for dipping instead of your fingers to keep the pretzel dry
- Pour sprinkles over the chocolate rather than dipping for more even coverage