Chocolate Covered Pretzels are one of those treats that feel fancy but take almost no effort. You get that perfect sweet-and-salty bite: crunchy pretzels, smooth chocolate, and fun toppings that make them look party-ready.
The secret to great Chocolate Covered Pretzels is simple: melt the chocolate gently and add a tiny bit of fat (like coconut oil) so it coats smoothly. Then you work fast with the toppings before the chocolate sets. Trust me—once you make a batch, you’ll keep pretzels and chocolate in the pantry just for this.
These Chocolate Covered Pretzels are a fan-favorite for holiday tins, Valentine’s Day, game day snack boards, and last-minute gifts. Everyone asks for the “recipe,” and you’ll love how easy it is.
Why You’ll Love These Chocolate Covered Pretzels
- Sweet-salty perfection: Crunchy pretzels + rich chocolate = the best snacky dessert.
- Fast and beginner-friendly: Melt, dip, decorate—no baking needed.
- Perfect for gifting: They travel well and look adorable in treat bags and tins.
- Endless topping ideas: Sprinkles, crushed candy, nuts, or drizzle—make them your way.
- Great for parties: Easy dessert tray add-on for holidays, showers, and movie night.
- Make-ahead friendly: They store well and stay crisp for days.
Ingredients for Chocolate Covered Pretzels
The Base
- Pretzels (6–8 cups): Use twists, mini pretzels, or pretzel rods for different looks and bites.
Tip: Thicker pretzels (like rods) are easier to dip and don’t break as easily.
- Chocolate chips or melting wafers (12–16 ounces): The main coating—choose milk, semi-sweet, or dark.
Tip: Melting wafers coat smoothly. Chocolate chips work great with gentle heat.
- Coconut oil or vegetable shortening (1–2 teaspoons, optional): Helps the chocolate melt smoother and coat more evenly.
Sub: Neutral oil works in a pinch, but use a tiny amount so the chocolate still sets firm.
Fun Toppings (Pick a Few)
- Sprinkles (1/4 cup): Adds color and party vibes.
- Crushed candy (1/2 cup): Peppermints, toffee bits, or candy pieces add crunch.
- Chopped nuts (1/2 cup): Almonds, pecans, or peanuts add extra texture.
- Flaky salt (pinch): Makes the chocolate taste richer and balances sweetness.
- White chocolate chips (4 ounces): For a simple drizzle on top.
How to Make Chocolate Covered Pretzels
- 1. Line a baking sheet with parchment paper. This keeps the chocolate from sticking and makes cleanup easy.
- 2. Melt the chocolate: Add chocolate chips to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between each, until mostly melted. Keep stirring until smooth. If using coconut oil, stir in 1 teaspoon once the chocolate is warm and glossy.
- 3. Dip the pretzels: Drop pretzel twists into chocolate and lift out with a fork, or dip pretzel rods halfway. Tap gently on the side of the bowl to remove excess chocolate so your coating looks smooth.
- 4. Decorate right away: Place dipped pretzels on the parchment and add sprinkles, crushed candy, nuts, or a pinch of flaky salt while the chocolate is still wet.
- 5. Drizzle (optional): Melt white chocolate chips the same way. Transfer to a small bag, snip a tiny corner, and drizzle over the pretzels.
- 6. Set the chocolate: Let pretzels set at room temperature for 30–60 minutes, or chill for 15–20 minutes until firm. If your kitchen is warm, the fridge helps the chocolate set cleanly.
Reader Review: “These Chocolate Covered Pretzels were so easy and so good. The sweet-salty combo was perfect, and they looked adorable in treat bags. Everyone asked for more!”
Tips for Perfect Chocolate Covered Pretzels
- Keep water away: Even a tiny splash can make melted chocolate clumpy. Use dry bowls and utensils.
- Melt gently: Short bursts and lots of stirring keep chocolate smooth.
- Work in batches: Dip a few pretzels at a time so you can add toppings before the chocolate sets.
- Tap off excess: A quick tap gives you a thinner, neater coating that sets nicely.
- Use parchment: Makes it easy to lift pretzels off without breaking.
- Set in a cool spot: Warm kitchens can keep chocolate soft longer—use the fridge if needed.
Variations & Substitutions
- White chocolate pretzels: Coat with white chocolate and sprinkle with crushed freeze-dried strawberries.
- Dark chocolate + sea salt: Dip in dark chocolate and finish with flaky salt for a grown-up bite.
- Holiday peppermint: Top with crushed peppermint candy for a festive batch.
- Toffee crunch: Add toffee bits and a drizzle of dark chocolate.
- Trail mix style: Sprinkle on chopped nuts and dried fruit pieces (keep pieces small).
- Peanut butter drizzle: Melt peanut butter chips and drizzle over set pretzels.
- Lazy version: Spread pretzels on a sheet pan, drizzle melted chocolate over the top, and toss with toppings.
Make-Ahead & Storing
- Room temperature: Store Chocolate Covered Pretzels in an airtight container for 1–2 weeks.
- Best crunch tip: Keep them in a cool, dry place so the pretzels stay crisp.
- Fridge: You can refrigerate them, but bring to room temperature before serving so the chocolate tastes smooth.
- Freezing: Freeze in a freezer bag for up to 2 months. Thaw at room temperature (keep bag sealed while thawing to prevent moisture).
Serving Suggestions
- Dessert board: Pair with fruit, cookies, and mini brownies for an easy party spread.
- Gift bags: Package 6–10 pretzels in treat bags with a ribbon for quick homemade gifts.
- Snack bowls: Set out a big bowl for movie night or game day.
- Holiday tins: Layer with parchment between rows so they stay pretty.
If you make these Chocolate Covered Pretzels, leave a rating and a comment. What toppings did you use—sprinkles, nuts, crushed candy, or a drizzle on top?
Print
Chocolate Covered Pretzels (Easy, Crunchy, Sweet-Salty)
- Total Time: 50 minutes
- Yield: 12–16 servings
- Diet: Vegetarian
Description
Chocolate Covered Pretzels are the easiest sweet-and-salty treat—crunchy pretzels dipped in smooth melted chocolate and finished with sprinkles, nuts, or a simple drizzle. Perfect for parties, gifting, and snack boards.
Ingredients
– 6–8 cups pretzels (twists, minis, or pretzel rods)
– 12–16 ounces chocolate chips or melting wafers (milk, semi-sweet, or dark)
– 1–2 teaspoons coconut oil or vegetable shortening, optional (for smoother melting)
Optional Toppings
– 1/4 cup sprinkles
– 1/2 cup crushed candy (peppermints, toffee bits, or candy pieces)
– 1/2 cup chopped nuts
– Pinch of flaky salt
– 4 ounces white chocolate chips, melted (for drizzle)
Instructions
1. Line a baking sheet with parchment paper.
2. Melt chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Stir in coconut oil if using.
3. Dip pretzels in melted chocolate, tap off excess, and place on parchment.
4. Add toppings while chocolate is wet.
5. Optional: Drizzle with melted white chocolate.
6. Let set at room temperature 30–60 minutes or chill 15–20 minutes until firm.
Notes
– Key tip: Keep bowls and utensils completely dry—water can make chocolate seize.
– Make-ahead: Store in an airtight container 1–2 weeks.
– Freezing: Freeze up to 2 months; thaw sealed at room temperature to prevent moisture.
– Tools: Baking sheet, parchment paper, microwave-safe bowl, fork or dipping tools, small bag for drizzle.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American