50mini pretzelsor 58 - 60 pretzel snaps, or 3 ounces
Optional
Rainbow sprinkles
Decorating sugar
Chopped nuts
Crushed candy canes
Prevent your screen from going dark
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.
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.
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
All nutrition information is only a rough estimate and this recipe card may contain affiliate links. Pro TipsUse 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 coconuty like virgin coconut oil does.