Chocolate Covered Pretzels Pastel (Printable)
Sweet, salty pretzel twists dipped in chocolate and adorned with pastel sprinkles for a fun snack.
# What You Need:
→ Pretzels
01 - 24 small pretzel twists
→ Chocolate Coating
02 - 7 oz semisweet or milk chocolate, chopped (or chocolate chips)
03 - 1 tsp coconut oil (optional, for smoother coating)
→ Decoration
04 - 3 tbsp pastel-colored sprinkles
# How To Make It:
01 - Line a baking sheet with parchment or wax paper.
02 - Combine chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, melt using a double boiler over gentle heat.
03 - Dip each pretzel into the melted chocolate, using a fork to ensure even coating. Allow excess chocolate to drip off before transferring.
04 - Place coated pretzels on the prepared baking sheet. Immediately sprinkle pastel decorations over the wet chocolate before it sets.
05 - Continue dipping and sprinkling until all pretzels are coated and decorated.
06 - Let pretzels firm up at room temperature for 30 minutes, or refrigerate for 10 minutes until chocolate is completely set.
# Expert Tips:
01 -
- The combination of salty pretzels and smooth chocolate hits every craving at once
- These come together in under twenty minutes but look like you spent hours
02 -
- Even a tiny drop of water will cause melted chocolate to seize and turn grainy, so keep everything completely dry
- The chocolate window for sprinkling is only about thirty seconds before it starts to set, so work quickly
03 -
- Use a double boiler if you are nervous about overheating the chocolate in the microwave
- Have all your pretzels and sprinkles ready before you start melting—temperatures and timing matter