chocolate dipped mini-pretzels

by Amy on 2 November 2010

i love snacks that mix sweet + salty flavors, + chocolate-covered pretzels do this perfectly. i’ve eaten many a chocolate-covered pretzel in my day, but had never made them ’til this past weekend, when i was looking for something easy yet delicious to bring to a halloween party.

i started off by simply doing the chocolate-dipped version using ghiradelli dark chocolate that we had in the house  + they turned out so great that i decided to do two variations – one with drizzled peanut butter, + one with crushed toffee bits. all three are amazing, although my favorite are the toffee ones. the combination of the salty pretzel, the rich chocolate + the buttery toffee is perfection.

while this recipe is easy, i will admit that it’s a bit time consuming to dip over a hundred pretzels by hand. i made sure to have both my computer + a glass of wine within arm’s reach, so while one side of me was dipping pretzels, the other was enjoying some leisurely internet-surfing + wine-sipping. these were a huge hit + would be fabulous at your next party or as a party favor (michael’s sells small cellophane bags that would be just perfect for this). enjoy!

chocolate dipped mini-pretzels


6 oz. mini pretzel twists (1 oz. of mini pretzels = about 20 pretzels)
8 oz. chocolate (i used ghiradelli 60% cacao dark chocolate)
crushed toffee bits (if desired)
peanut butter (if desired)


line two baking sheets with parchment paper.

melt chocolate in the top of a double boiler, stirring frequently. once melted, dip each pretzel halfway into the chocolate, allow excess to drip off, then place on parchment paper lined baking sheet.

once an entire sheet is filled, sprinkle with toffee bits or fork-drizzle with melted peanut butter if desired, then refrigerate until chocolate has hardened, about 30 minutes.

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