Chocolate Pretzels Pastel Sprinkles (Printable)
Crunchy pretzels coated in chocolate and decorated with colorful pastel sprinkles for festive treats.
# What You’ll Need:
→ Pretzels
01 - 24 pretzel rods or 48 mini pretzels
→ Chocolate Coating
02 - 8 oz semi-sweet chocolate or white chocolate, chopped or in chips
03 - 1 tsp 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 paper or a silicone baking mat.
02 - In a heatproof bowl, melt the chocolate and coconut oil together using a microwave (in 30-second intervals, stirring between each) or a double boiler until smooth.
03 - Dip each pretzel rod or mini pretzel into the melted chocolate, covering about two-thirds of each rod or fully coating mini pretzels. Gently shake off excess chocolate.
04 - Immediately sprinkle pastel sprinkles over the wet chocolate before it sets.
05 - Place the chocolate-covered pretzels on the prepared baking sheet.
06 - Allow the chocolate to set at room temperature for 45-60 minutes, or refrigerate for 15 minutes until firm.
07 - Once set, transfer to an airtight container for storage.
# Expert Tips:
01 -
- The salty crunch cutting through sweet chocolate is basically a party in your mouth
- You can make these in under twenty minutes and still look like you put in serious effort
02 -
- Even a tiny drop of water will seize your chocolate into a grainy, hopeless mess, so make sure all your utensils are bone dry
- If your chocolate starts getting too thick as you work, gently reheat for ten seconds to bring it back to dipping consistency
03 -
- Holding the dipped pretzel over the bowl and giving it a gentle shake helps the sprinkles settle into any uneven spots
- Warming your sprinkles slightly in the oven makes them stick better without needing to press hard