Chocolate Covered Pretzels

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I make these for parties all the time. They’re not only simple to make, but look really cute and are a good dessert for mingling guests to eat without making a mess. I’ve never used an actual recipe for these, so this is what I have come up with.

Chocolate Covered Pretzels

Ingredients
12 oz chocolate
20 pretzel rods
Sprinkles, nuts, caramel (optional)

Preparation

  1. Line baking sheets with wax paper.
  2. Melt chocolate slowly using a double boiler or a saucepan over low heat, stirring constantly. This is important, as you don’t want to burn the chocolate.
  3. Dip pretzels (or use a spatula to spread).
  4. Place pretzels on wax paper to set.
  5. Refrigerate if needed.

Store in an airtight container.

Comments

10 Responses to “Chocolate Covered Pretzels”

    ooishigal on 1 June 5th, 2006 1:25 am

    so cute!

    Cate O'Malley on 2 August 31st, 2006 6:06 pm

    I make these for clients took … they present so nicely, and are so easy to make.

    Diana on 3 December 10th, 2006 12:26 pm

    Hilary- going to make these today but I have a couple questions for you if you are around….1. once you refrigerate the rods, the choco doesn’t melt in your hands right? Also- I’d like to do the same thing with peanut butter as you did with the caramel- do you know how I would do that so that it hardens over the choco? thanks so much
    d

    H on 4 December 10th, 2006 12:53 pm

    Diana…I just sent you an email!

    lene on 5 July 18th, 2007 7:04 am

    i just discovered your site today. (bangs her head for a while for not having found your site earlier*~*) you are like an answered prayer. i was looking for stuffs to bake for my sister’s fund-raising event and i’m pretty much low on budget since i’m using my allowance ( my dormhouse steals all my allowance because of the freaking high price on internet, electricity blah. i’m not here most of the time and still the bill is high!) and i couldn’t make lots of mistakes. i should now stop telling my life story…

    here’s my question : did you temper the chocolates? and after putting it in the fridge, did the chocolates bleed? were there moisture?

    2nd question (sorry for being such a bother) : do you have any chocolate frosting recipe that won’t melt or get disfigured if it is to be transported from one place to another and from being in hot room temperatures?

    many thanks! lene

    kitti on 6 November 2nd, 2007 4:31 pm

    ooh I like these, easy and beautiful! will definitely make some! They’re kinda like Pocky!

    DeAnn on 7 November 15th, 2007 7:39 am

    wow I am so happy I found your website. I wanted to make these for christmas gifts and for a fund raising event I have coming up soon. My question is can I use choc. chip morsels( white,semi,milk choc)???? after putting in fridge can they be kept out without melting? I was going to put in bags and sell at fund raiser so i needed to make sure. Thanks for your help and this website.

    DeAnn on 8 November 15th, 2007 7:44 am

    OOPS Sorry the picture of the prezels came up on my screen after I posted, i see the choc. morsels in picture… thanks DeAnn

    Sarah on 9 December 16th, 2007 5:59 pm

    We are making these preztels today and we think they will melt in the plastic baggies after they are not in the freezer anymore??? Advice???

    H on 10 December 16th, 2007 10:00 pm

    Unless you temper the chocolate, they most likely will melt after being in the bag for a while. I kept them in the fridge until shortly prior to serving them.

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