Something that has become a tradition around here, although not made from homegrown ingredients, is chocolate-covered pretzels. The sweet and salty combination is irresistible. This simple treat is simple to make and a crowd favourite.
The success of this recipe really starts at the grocery store when picking out your bag of pretzels. It’s important to try and pick the least squished bag possible to ensure you have the most fully intact pretzels. I prefer the large thin pretzels, in Canada, these are often the Rold Gold Brand. Once you’ve sorted your full pretzels you are ready to start melting your chocolate.
You can choose to make this as simple or complicated as you’d like by mixing different types of chocolate. I often stick with two; either milk or dark chocolate and then white chocolate to act as an accent. You will need chocolate wafers intended for melting for this recipe.
Melting the Chocolate
To melt the chocolate I set up a simple double boiler with a small pot and a little water and a small stainless steel bowl sitting on top. This allows you to work one pretzel at a dipping them into the melted chocolate and then placing them on parchment to cool and harden. Once all pretzels are coated with chocolate I come back and add any decoration like stripes of chocolate. This is easiest done by transferring some of the melted chocolate into a small bag that you can seal and trimming the corner like a piping bag.
Once the chocolate has cooled you can package these pretzels however you’d like to share them. These chocolate covered-pretzels make great presents to share with coworkers, neighbours or family. I have now been making these every Christmas season for over 10 years and they have become a staple.
A great recipe to use up some of the broken pretzels and any leftover chocolate is the Chocolate-Pretzel Peanut Butter Balls from Foodess.com.
Chocolate Covered Pretzels
- 375 grams Chocolate Melting Wafers
- 1 bag Thin Pretzels (In Canada, these are the Rold Gold brand.)
- Melt chocolate in small batches in a double boiler over low heat.
- Carefully dip pretzels into melted chocolate allowing excess chocolate to drop off before transferring to a parchment-lined sheet to cool.
- Once cooled you can add a drizzle of chocolate to the pretzels for interest.
Leave a Reply