Chocolate Covered Pretzels Pastel (Printable)
Crunchy pretzels coated in rich chocolate and adorned with pastel sprinkles for a perfect sweet-salty treat.
# What You'll Need:
→ Pretzels
01 - 24 mini pretzel twists or rods
→ Chocolate Coating
02 - 7 oz semi-sweet or milk chocolate, chopped or chips
03 - 1 tsp coconut oil or vegetable shortening
→ Decoration
04 - 1.5 oz pastel-colored sprinkles
# Directions:
01 - Line a baking sheet with parchment or wax paper.
02 - Combine chocolate and coconut oil in microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (1-2 minutes total).
03 - Using fork or dipping tool, dip each pretzel into melted chocolate, allowing excess to drip off.
04 - Place chocolate-covered pretzels onto prepared baking sheet.
05 - Immediately sprinkle pastel sprinkles over wet chocolate before setting.
06 - Allow pretzels to set at room temperature for 30 minutes, or refrigerate for 10-15 minutes until chocolate is firm.
07 - Store in airtight container at room temperature for up to one week.
# Expert Advice:
01 -
- These come together in about twenty minutes, meaning you can decide to make them on a whim and actually deliver.
- The balance of salty pretzels against sweet chocolate is one of those combinations that nobody can resist reaching for.
- You probably have everything you need in the pantry right now, especially if you keep sprinkles around like I do.
02 -
- Chocolate can seize if even a tiny drop of water gets into it, so make sure your bowl and utensils are completely dry.
- Work in small batches once the chocolate is melted, because it will start to firm up as it cools.
03 -
- Let the chocolate come to room temperature before melting for the smoothest results.
- If your chocolate thickens while dipping, pop it back in the microwave for ten seconds.