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Chocolate-Covered Pretzels

Ingredients

Ingredients

  • 1 small bag around 200 grams salted pretzels
  • 1 cup chopped white chocolate or white melting chocolate
  • 1 tsp coconut oil

FLAVOUR OPTIONS:

Choose one flavour option to add to your melted chocolate. The measurements provided below are for 1 cup of melted white chocolate. If you’re making multiple batches, create a fresh batch of melted chocolate for each flavour option.

Gingerbread Cheesecake:

  • 40 drops Hedessent Gingerbread Flavour Drops
  • 24 drops Hedessent Cheesecake Flavour Drops
  • Topping: 1/4 cup graham crumbs for sprinkling

Creamsicle Citrus:

  • 30 drops Hedessent Mandarin Orange Flavour Drops
  • 20 drops Hedessent Yuzu Natural Flavour Drops
  • Topping: 3 tbsp orange zest for sprinkling

Caramel-Nut:

  • 40 drops drops Hedessent Caramel Flavour Drops
  • 25 drops drops Hedessent Hazelnut Flavour Drops
  • Topping: 1/3 cup chopped hazelnuts for sprinkling

Instructions

Prepare Your Workspace:

  • Line a baking sheet with parchment paper and place pretzels in an easy-to-access bowl. Once the chocolate is ready, it may set quickly, so it’s important to work efficiently.

Melting Chocolate:

  • In a small saucepan, combine white chocolate, coconut oil, and flavour drops of choice. Melt over low heat, stirring regularly until smooth and just melted. Remove from heat.

Dip and Decorate:

  • Dip one end of each pretzel into the melted chocolate and place it onto the parchment paper.
  • Work in batches of 5-10 pretzels to ensure the chocolate remains soft enough to add toppings. Sprinkle with your chosen topping before the chocolate sets.

Set the Pretzels:

  • Once all pretzels are dipped and decorated, place them in the fridge or freezer for 5-10 minutes until the chocolate is fully set.

Wrap (Optional):

  • For a creative party favour or gift wrap idea, place 2-3 pretzels in a clear, food-safe bag and tie with ribbon.

Notes

Troubleshooting Tip: 
If the chocolate starts to set too quickly, return it to low heat, stirring gently until smooth again. Avoid overheating to prevent the chocolate from seizing.