Chocolate Covered Pretzels Pastel

The rain was pouring outside my kitchen window last Sunday when my youngest burst in asking if we could make something colorful for her class party. I rummaged through the pantry and found a bag of pretzels and some pastel sprinkles leftover from spring baking. We ended up making these chocolate dipped pretzels together, and I've never seen a kitchen counter look so cheerful.

My friend Sarah brought something similar to our book club last month, and they disappeared before we even discussed chapter one. I loved how the pastel sprinkles made everything feel like a tiny celebration. Now I keep a jar of them on hand for unexpected moments that call for something sweet.

Ingredients

• 24 pretzel rods or 48 mini pretzels: The saltiness here is what makes these addictive, so don't buy unsalted ones
• 225 g (8 oz) semi-sweet or white chocolate: Chopped bars melt more smoothly than chips, but either works fine
• 1 tsp coconut oil or vegetable shortening: This little trick makes the chocolate coating glossy and easier to work with
• 50 g (1/3 cup) pastel-colored sprinkles: The joy factor is non-negotiable here

Instructions

Prep your workspace:

Line a baking sheet with parchment paper or a silicone mat so the pretzels don't stick once dipped.

Melt the chocolate:

Combine chocolate and coconut oil in a heatproof bowl, microwaving in 30-second bursts and stirring between each until silky smooth.

Dip and coat:

Hold each pretzel rod and dip about two-thirds into the chocolate, gently shaking off the excess drip.

Add the sprinkles:

Working quickly while the chocolate is wet, shower each pretzel with sprinkles before the coating begins to set.

Set the pretzels:

Arrange them on your prepared baking sheet and let them firm up at room temperature for about an hour or pop them in the fridge for 15 minutes.

Save

These became my go-to contribution for every school event and office party after I realized how universally people love them. There's something about that salty-sweet crunch that makes people reach for just one more.

Making Them Ahead

I've learned these store beautifully for up to a week in an airtight container at room temperature. Layer them between sheets of wax paper so they don't stick together, and they'll stay crisp and perfect.

Chocolate Choices

Dark chocolate creates a sophisticated version that adults gravitate toward, while white chocolate makes them look like little clouds of cotton candy. Sometimes I do half of each on the same platter for the prettiest presentation.

Serving Ideas

These work as a party snack, dessert buffet addition, or packaged in clear bags tied with ribbon as edible gifts. They're especially lovely for baby showers, birthdays, or spring celebrations when that pastel color palette feels just right.

• Try crushing some coated pretzels over vanilla ice cream for an instant sundae topping
• Package them in small cellophane bags for classroom valentines or party favors
• Set up a dipping station at your next gathering and let guests decorate their own

Save

These pretzels have become my secret weapon for moments that need a little extra joy. Simple to make, impossible to resist, and guaranteed to make anyone smile.

Recipe FAQs

→ What type of chocolate is best for coating?

Semi-sweet or white chocolate works well. You can mix types for varied flavor and appearance.

→ How do I prevent chocolate from seizing during melting?

Melt chocolate slowly using a microwave in short bursts or a double boiler, stirring frequently to keep smooth.

→ Can I add a flavor twist to these treats?

Yes, a light sprinkle of sea salt before the chocolate sets enhances the sweet and salty contrast beautifully.

→ What is the best way to store these coated pretzels?

Store in an airtight container at room temperature to keep crispness or refrigerate if preferred colder.

→ How long does it take for the chocolate coating to set?

Chocolate sets in about 45-60 minutes at room temperature or approximately 15 minutes in the refrigerator.