Chocolate Covered Pretzels

Salty, sweet, and easy to make at home, chocolate covered pretzels are a classic snack! Make a batch for parties, holidays, or just because.

Whenever I can’t decide between my sweet cravings and my salty cravings, I know there is only one thing that will satisfy: chocolate covered pretzels!

I’m always tempted by these treats when I see them at the store, but I know that for a fraction of the price I can make these crunchy snacks at home. It’s incredibly easy—in fact, I’ve been doing it since I was a kid!

These are great for parties, the holidays, an afternoon snack… pretty much any time! Add sprinkles or candy melts to match the vibe, and watch these tempting treats disappear.

Ingredients for chocolate covered pretzels

You’ll need:

• Pretzels
• Chocolate chips
• Shortening

I like to use classic mini pretzel twists when I’m making these. Squares are also a good option, and pretzel stars are perfect for the holidays. You can even use this recipe to make chocolate pretzel rods, dipping just the ends.

Semi-sweet chocolate chips are my go-to here. Dark chocolate, white chocolate, and milk chocolate are all delicious options! Note that white chocolate in particular sometimes does not melt as nicely, so I recommend using regular chips if this is your first time making dipped pretzels.

You can also add sprinkles or candy bits to the pretzels. Simply sprinkle them over the tops before the chocolate has set.

Love sweet and salty? My cinnamon sugar pretzels are a hit too!

How to make this recipe

Line one or two baking sheets with parchment paper or a reusable silicone liner. You can also use waxed paper, but plastic wrap will not work well here.

Measure out your pretzels and set them aside. I usually make sure I have more than I need, just in case a few get broken or dropped.

Pour the chocolate chips into a microwave-safe bowl. Place in the microwave and heat for 30 seconds. Remove and stir, then repeat 2-3 times, until the chocolate is almost completely melted.

Stir to finish melting, then stir in the shortening until completely melted and the chocolate is smooth.

Add a few pretzels at a time to the chocolate. Use a fork to stir and flip the pretzels, coating them completely in chocolate. Lift the pretzels out one at a time with the fork, gently tapping and letting the excess chocolate drip back into the bowl. 

Arrange the coated pretzels in a single layer on the prepared pan. Repeat until all of the chocolate is used. (If you need to melt more chocolate, I recommend using a clean bowl to avoid any scorching with the chocolate on the sides of the bowl.)

If there is extra chocolate, use the fork or a spoon to drizzle over the tops of the dipped pretzels, creating stripes.

Let the pretzels rest until the chocolate is set. You can pop the baking sheet into the fridge or freezer to speed the process up.

Remove from the pan and enjoy!

Storage tips

These will keep in an airtight container for about 1 week. If it is hot or humid in your house, I recommend storing them in the refrigerator to prevent the chocolate from melting or getting sticky.

You can place a piece of waxed or parchment paper between the layers to help keep the pretzels from sticking to each other.

If your family is anything like mine, you’ll want to make a double batch of these sweet and salty snacks!