White Chocolate Covered Pretzels
White chocolate-covered pretzels are a delightfully sweet and salty treat! Creamy white chocolate covers crunchy salty pretzels to create one of the most addicting and easy treats ever!
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Pretzels covered in white chocolate are literally one of the best snacks. They are perfectly sweet, salty, and crunchy and you only need 3 ingredients – pretzels, chocolate, and coconut oil. Chocolate pretzels are a no-bake treat that can be made at any time since they just take a few minutes to make!
Chocolate-covered peanut butter cookies are one of our favorite snacks to make but sometimes you just want something quick and easy to satisfy your sweet tooth. These white chocolate pretzels take about 15 minutes to make plus a few minutes to set in the fridge. #supersimple
Double or triple this recipe because these pretzels will make a wonderful edible gift for friends or family or a fun treat to make for the holidays or birthday parties. Use different colored sprinkles to make them holiday-themed or drizzle with extra white chocolate or milk chocolate for an impressive look.
Recipe Ingredients
Chocolate – Use a good quality brand of white chocolate chips and make sure they are fresh. Old chocolate can have weird flavor and it won’t melt as well.
Pretzels – Use mini pretzels or mini pretzel snaps. Pretzel rods will taste amazing as well!
Coconut oil – Oil is used to make the chocolate looser and easier to dip. You want to use a light oil that is also neutral-tasting. Virgin or refined coconut oil or avocado oil are great options.
Toppings (optional) – These white chocolate-covered pretzels are delicious plain or you can top them with sprinkles, chopped nuts, or crushed candy canes.
Variations
- Not a fan of white chocolate? Use semi-sweet, milk chocolate, or dark chocolate chips instead.
- Instead of coating the entire pretzel, dip only half in chocolate.
- Assorted sprinkles can be used simply for fun or to make these white chocolate pretzels holiday or birthday-themed.
- Chopped nuts. Make sure to chop the nuts small enough so they will stick to the melted chocolate and won’t easily fall off once it has set.
- Use two different types of chocolate. One chocolate for coating the pretzels and the other for drizzling.
Pro Tips
Use medium-low heat because white chocolate has a low melting point. Any higher and the heat can burn the chocolate.
White chocolate will thicken as it cools, so just heat it up back in the microwave or on the double boiler as needed.
Use two forks to dip the pretzels. One to dip the pretzel and the second one to push the pretzel off the first fork.
Use a neutral flavored oil like coconut oil to mix with the chocolate. Olive oil will make the chocolate a little thick and you’ll need to use double the amount of oil used. Avoid using butter because it will thicken the chocolate into a paste and give it a weird texture. If you don’t like the flavor of coconut oil use refined – it doesn’t taste coconutty like virgin coconut oil does.
How To Store White Chocolate Pretzels
Store at room temperature in a cool dry area for up to a week in an air-tight container or plastic sandwich bag.
Frequently Asked Questions —
You can store the pretzels in the refrigerator but they are best when stored at room temperature. For this recipe, the pretzels are placed in the fridge long enough for the chocolate to set.
Looking For More Recipes?
Chocolate Covered Peanut Butter Cookies
Chocolate Chip Cookies with Walnuts
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White Chocolate Covered Pretzels
Equipment
- Medium-sized sauce pot or double boiler
- Large mixing bowl or bowl large enough to fit over the pot without touching the bottom
- Spoon or silicone spatula
- Fork
- Parchment paper or wax paper for easy cleanup
Ingredients
- ¾ cup good-quality white chocolate chips or 6 ounces
- 1 ½ – 2 teaspoons coconut oil or vegetable oil
- 50 mini pretzels or 58 – 60 pretzel snaps, or 3 ounces
Optional
- Rainbow sprinkles
- Decorating sugar
- Chopped nuts
- Crushed candy canes
Instructions
- Line a sheet pan with parchment paper or wax paper then set aside.
Melt the chocolate using the double-broiler method or in the microwave.
- For the double-boiler method: Set a medium sauce pot over medium-low heat with 1 – 2 inches of water.
- Into a large mixing bowl add white chocolate chips and coconut oil. Set the bowl over the pot, making sure the bottom of the bowl doesn't touch the water. ¾ cup good-quality white chocolate chips 1 ½ – 2 teaspoons coconut oil or vegetable oil
- Cook the chocolate chips until they have completely melted and you have a smooth mixture. About 5 minutes. Make sure to stir the chocolate chips every couple of minutes until all the chocolate has melted.
- For the microwave: Alternatively, melt the chocolate in the microwave heating in 30-second intervals until smooth, making sure to stir after each heating.
Coating and Decorating The Pretzels
- After the chocolate has completely melted, turn the heat off. Add a few pretzels to the chocolate then use a spatula to coat them completely. Use a fork to shake off any excess chocolate before placing it on the prepared sheet pan. Repeat with all remaining pretzels. 50 mini pretzels
- While the chocolate is still wet, top with sprinkles or chopped nuts if using.
- Once all the pretzels are coated, place the sheet pan into the fridge for 10 minutes to allow the chocolate to completely set and harden.
- Remove the baking sheet from the fridge. Enjoy immediately or store pretzels on the counter in an air-tight container or plastic sandwich bag in a cool dry area for up to 1 week. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
