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Chocolate Covered Pretzels with Red Sprinkles
Make chocolate covered pretzels with red sprinkles in minutes using simple ingredients and basic tools; a festive snack for parties, holidays or gifts.
Chocolate Dipped Pretzels with Red Sprinkles are a sweet-and-salty confection consisting of crisp, salted pretzel rods or twists that are partially enrobed in melted semi-sweet or milk chocolate and immediately dusted with red-colored sugar sprinkles for added texture and visual appeal. The recipe relies on just a handful of pantry staples—pretzels, chocolate, sprinkles, and optional shortening or coconut oil to improve the chocolate’s coating consistency—yet delivers a treat that balances contrasting flavors and finishes with a festive pop of color. Commonly prepared for holidays such as Valentine’s Day, Christmas, and game-day gatherings, these pretzels set quickly, store well, and serve as an easy make-ahead dessert or edible gift.
Chocolate Covered Pretzels with Red Sprinkles
Whether you’re looking to clear out the half-bag of pretzels in your pantry or need a last-minute party favor, this recipe has you covered with less than 15 minutes of active work. The process is simple enough for kids to help, endlessly customizable with whatever sprinkles or drizzle you have on hand, and scales up effortlessly for crowd-sized snack trays.
Prep Time
10 minutes
10 minutes
Cook Time
2 minutes
2 minutes
Total Time
27 minutes
27 minutes
Ingredients
Pretzel rods, 12 pieces
- Semi-sweet or dark chocolate chips, 1 cup (about 6 oz)
- Coconut oil or vegetable shortening, 1 tsp (optional, to thin melted chocolate)
- Red sprinkles (red non-pareils or sanding sugar), ¼ cup
- White chocolate chips, ¼ cup (optional, for decorative drizzle)
- Coarse sea-salt flakes, ¼ tsp (optional sweet-salty finish)
Method
Line a baking sheet with parchment or wax paper
- Pour chocolate chips into a microwave-safe bowl
- Microwave the chocolate for 30 seconds
- Stir the chocolate
- Repeat microwaving and stirring until the chocolate is completely smooth
- Hold one pretzel by an end
- Dip the pretzel into the melted chocolate to coat as desired
- Gently tap the pretzel to let excess chocolate drip off
- Lay the dipped pretzel on the prepared baking sheet
- Sprinkle red sprinkles over the wet chocolate
- Repeat the dipping and sprinkling with the remaining pretzels
- Refrigerate the baking sheet until the chocolate is firm
- Transfer the finished pretzels to a serving plate or airtight container
Nutrition (whole recipe)
Calories
2206 kcal Protein
35 g Fat
70 g Carbs
359 g Fiber
20 g Sugar
180 g
2206 kcal Protein
35 g Fat
70 g Carbs
359 g Fiber
20 g Sugar
180 g
Notes
For a glossy, streak-free finish, melt ¾ of the chocolate, then stir in the remaining chips off-heat until they dissolve—this quick “seed temper” keeps the coating shiny without a thermometer. Want a flavor twist? Sprinkle on crushed freeze-dried raspberries or chili-lime seasoning instead of red sugar for a bright tang or subtle heat that still plays well with the salty crunch.
why this recipe
These chocolate covered pretzels with red sprinkles are worth making because they effortlessly marry sweet, creamy chocolate with the satisfying crunch and subtle saltiness of classic pretzel twists, creating a flavor profile that feels both nostalgic and gourmet. The vibrant red sprinkles add a festive pop of color that instantly elevates a simple snack into an eye-catching treat perfect for holiday platters, party favors, or a quick indulgence at home. The recipe is wonderfully approachable, requiring only a handful of ingredients and minimal prep time, yet the final result looks bakery-worthy and tastes irresistibly decadent. Whether you’re impressing guests or treating yourself, these dipped delights strike the ideal balance between convenience and wow factor, proving that a few thoughtful touches can transform everyday ingredients into a memorable, crowd-pleasing confection.
FAQs
FAQ acf
Frequently Asked Questions
How far in advance can I make these chocolate-dipped pretzels, and what’s the best way to store them so they stay fresh and crunchy?
Make the pretzels up to 2 weeks in advance; once the chocolate has fully set, layer them between sheets of parchment in an airtight container and keep them in a cool, dry spot (65–70 °F), away from direct sun or humidity. Refrigeration isn’t necessary and can introduce moisture, but if your kitchen is warm, chill them briefly to firm, then bring to room temperature before serving to preserve their snap. For longer storage, freeze in a zip-top bag for up to 2 months, letting them thaw unopened to prevent condensation.
How can I keep the chocolate coating smooth and glossy without streaks or bloom?
Keep the chocolate between 87–90 °F (31–32 °C): melt about ¾ of it, then remove from heat and stir in the remaining unmelted chips (“seed tempering”) until smooth—this quickly re-crystallizes the cocoa butter for a glossy, streak-free finish. Work in a dry kitchen, avoid any contact with water or steam, and let the dipped pretzels set at a cool room temperature (not in the fridge) to prevent bloom or dull spots.
Can I use candy melts instead of chocolate chips for easier coating?
Yes—candy melts (or almond bark) are a convenient substitute because they’re formulated to melt smoothly and set firmly without tempering. Simply microwave them per package directions, dip the pretzels, and add sprinkles while the coating is still wet; they’ll harden quickly with a satiny finish. Just note that the flavor is sweeter and less “chocolaty” than real chocolate chips, so choose a high-quality brand if taste is important.