Chocolate Covered Pretzels

Elegant looking chocolate covered pretzels that are great for anytime of the year. They would make a great snack for New Year’s Eve too. Drizzle the chocolate covered pretzels with a contrasting chocolate for a professional look. Place them into a pretty tin or decorative bag and give them away as gifts, nothing says love like a homemade sweet. These are a great addition to any party.



Ingredients – If you don’t have

coconut oil, olive oil works too.



Lay a large sheet of waxed

paper flat on a counter.



Using a double boiler over medium low

heat, add the chocolate and coconut oil.



If you don’t have a double boiler, place a heat

proof bowl on top of a pan filled with water.



Stir frequently until smooth and creamy.



Remove double boiler from the burner,

both pans together. Be careful not to

get any water into the chocolate or it

will be ruined. Add about 8 pretzels

to the chocolate.



Using a large slotted utensil, toss the

pretzels and completely coat them

with the chocolate.



With a few pretzels on the slotted utensil,

tap the pan gently removing the excess

chocolate. Using your fingers place the

chocolate covered pretzel onto the waxed

paper making sure they do not touch each other.



Let the chocolate set up then melt the white

chocolate and drizzle over the pretzels.



Repeat the process with the white

chocolate only drizzle with chocolate.



Let dry thoroughly then store

in an air tight container.


NOTE: I found it necessary to add olive oil to the white chocolate

to get the consistency I wanted after the chocolate melted.


Chocolate Covered Pretzels

  • Difficulty: Intermediate
  • Print



  • 1 family size bag mini twist pretzels
  • 12 oz. milk chocolate chips
  • 12 oz. white chocolate chips
  • 4 Tbsp. coconut oil
  • olive oil to thin chocolate if needed, optional


  1. Lay a large sheet of waxed paper on the counter.
  2. Using a double boiler over medium heat, add the chocolate and coconut oil.
  3. Stir frequently until the chocolate is smooth and creamy.
  4. Remove the entire double boiler from the burner and place it on a hot pad. This will help keep the chocolate melted. Be very careful not to get any water into the chocolate or it will be ruined.
  5. Drop about 8 mini pretzels into the chocolate. Using a slotted utensil, toss until the pretzels are completely covered in the chocolate.
  6. Scoop up a couple pretzels and tap the utensil against the pan removing the excess chocolate. Using your fingers push the pretzels onto the waxed paper making sure they don’t touch.
  7. Once the chocolate is set, repeat process with white chocolate and drizzle some of the white chocolate over the chocolate covered pretzels. Drizzle some chocolate over the white covered pretzels.
  8. Let dry and set completely then store in an airtight container.




  1. This chocolate mixture is delicious poured over ice cream. It hardens immediately and provides a bit of “crackle” to the treat. If you are very agile, you can sprinkle a few bits of something else, like nuts or coconut shreds, into the chocolate before it hardens.

    I make about half a cup of it at a time, and just reheat the lot of it at serving time. You can put additions into the chocolate itself and they will just reheat with the coating, but we like variety, so I do it ad hoc. A small bit of instant espresso powder enriches the chocolate ambience without adding an overpowering presence of its own.

    Virtual hugs,


  2. You could probably have chocolate covered brussel sprouts and they’d still be awesome!

  3. Kitchanijig? Slotted Spatula? Mom had one circa 1970 just like that but stamped onto bowl side was “kitchanijig.” Your patience is virtuous. Never would I have layed out all those pretzels so neatly before “drizzling”. I know because I’ve done it but made the twists 1/2 white, 1/2 dark/milk combination.

      • Been to stores with health food sections and to health food stores. I will keep looking. We are finding that where we live now is quite good at catering for all kinds of allergies.

        Yesterday, I discovered that our favourite gelato shop now has gluten free waffle cones. They don’t taste too bad and they charge the same price as normal waffle cone.

      • What a shock that must have been that they actual charge the same price. It always irritates me when you buy sugar free, gluten free etc. and they charge more. I hope you find the pretzels!

  4. I actually helped my mom make these one year – we did the white and brown chocolate and crushed candy canes for some of them as well. That salty-sweet taste, always welcome.

  5. I would prefer these in dark chocolate, but to each his own. I, and suspect I am not alone, love the combination of chocolate and salt as long as the proportions are “right.”

  6. Hmm – I would swear I responded yesterday but maybe not – maybe it is in SPAM. We used to make these in white and dark chocolate and crush candy canes up and sprinkle it on. Sweet and salty – it was nice. Do you make the reindeer faces with the loopy pretzels for your grandkids Diane? A girl I worked with used to make them and bring them in for our annual bake sale. Very cute!

  7. Im just catching up on things but I couldn’t help thinking how a double flavour (white and milk) chocolate fountain and pretezels could also really work.🀣❀❀

  8. These look so delicious! Gonna give them a try here real soon and I insist on using a second chocolate drizzle to contrast. Thank you for sharing!

  9. Chocolate. Check.
    Coconut oil. Check.

    Pretzels…. I should have bought them today. I almost did, now I really wish I did. Your recipe looks amazing! Does the coconut oil help to give the chocolate shine or keep the chocolate from clumping?

    • Hi Hilary! The coconut oil helps keep the chocolate runny enough to dip. You could also use olive oil or vegetable oil but I like the coconut oil. Once the chocolate and coconut oil has melted, if I’m not happy with how the pretzels are getting coated, I will add olive oil and stir well because it is a quick fix. Good luck and enjoy.

      • I’ve used avocado instead of coconut oil in some recipes which seemed to work okay. I too prefer using coconut oil! Coconut oil has a pleasant taste and pairs nicely with chocolate. πŸ™‚

  10. So pretty. I remember when my Mom started making these for Christmas, adding them to her other Christmas treat/gift making. Your recipe is certainly more fancy!

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