Chocolate-dipped pretzel rods
Crunchy salted pretzel rods dipped in smooth melted chocolate and rolled in colorful sprinkles. Salty-sweet party treats set in the freezer in 10 minutes.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 6
- Per serve
- 280 kcal
Ingredients
Method
Line a sheet pan or large plate that fits in your freezer with parchment paper. Put the sprinkles on a plate.
Microwave the semisweet chocolate and coconut oil in a tall, narrow microwave-safe glass or mug in 30-second bursts, stirring after each, until smooth.
Dip each pretzel rod into the chocolate to coat about two-thirds of its length, tilting the glass and spooning chocolate over as the level drops. Let the excess drip off.
Hold each rod over the plate and shake the sprinkles over the chocolate, turning it to coat, then lay it on the parchment.
If using white chocolate, microwave it in 15-second bursts until melted and drizzle it over with a fork.
Freeze until the chocolate is firm and no longer tacky, then serve.
Tips
- A tall glass gives you deep enough chocolate to dip; if it gets too shallow, spoon it over the rods instead.
- Once set, keep them in an airtight container at cool room temperature for up to a week. Separate layers with parchment.
- Pretzels contain wheat, so these aren't gluten-free. Some sprinkles are coated with confectioner's glaze (shellac), so check the label for strict vegetarians.
