I’ve made some version of chocolate-covered pretzels or pretzel treats every year for at least a decade, but I’ve never made chocolate-dipped pretzel rods until this year. These are definitely going into the rotation!
In some ways, these are a lot easier than small chocolate-covered pretzels just because they’re so much bigger, which means less work. They’re also really fun to customize with a variety of sprinkles and designs.
- 1 pound white, semisweet or dark chocolate
- 1 10-ounce bag pretzel rods
- sprinkles, extra chocolate for drizzling, etc.
Lay out a piece of parchment paper and spread sprinkles, crushed candy canes or other decorations in a smooth layer.
Melt chocolate according to directions on package and pour into a tall, skinny jar or glass.
Carefully dip each pretzel, turning the glass to cover at least two-thirds the length of the pretzel in chocolate (mine didn’t have quite enough chocolate this time around!).
Shake in the glass to remove excess chocolate and then lay on top of the sprinkles. Sprinkle more on top.
Let harden completely before transferring to treat bags or a tin.
Store in an air tight container at room temperature.
Recipes from the archives:
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