I wanted to make something simple and fun for an Oscar party and these chocolate-covered pretzels are always a winner. I never end up making them look quite as nice as I’d like, but with edible stars and glittery sprinkles, who cares?
Plus, you can use any colors and styles that you like, along with any kind of chocolate or candy coatings. They’re especially awesome to add a little height to a tablescape of goodies. Stick ’em in a jar and let them shine.
The tricky part of working with melted chocolate or candy melts for chocolate-covered pretzels is that there’s only a small window of time when it’s the right consistency. It needs to adhere to the pretzel and not be too runny or too hard. Plus, it has a tendency to seize up if you heat it for too long. I recommend a water bath or being really mindful of your microwave heating. Don’t let it go for more than 30 seconds at a time, watch it carefully, and stir often.
Once it’s all melted, you actually want to wait another ten minutes or so to let it cool just enough to not be ultra runny. If it’s too melty, it just won’t stay put on the pretzel.
If it starts to harden too much, zap it in the microwave for a maximum of five seconds and remix.
I’ll be rolling out a couple more Oscar party recipes over the coming days, so stay tuned for more dishes to serve alongside these chocolate-covered pretzels. You can also check out my snack and dessert archives for previous party-ready noms.
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Ingredients
- Pretzel rods or pretzel twists
- 10 oz Chocolate, white chocolate, almond bark, or candy melts (I used these)
- Sprinkles, nonpareils, sugar crystals, and edible stars of your choice (I used these and these)
Instructions
- Melt your chocolate or candy melts according to package directions, in a water bath or in intervals of 30 second intervals in the microwave.. Stir often.
- Let the melted chocolate cool slightly for about 10 minutes. If it's too runny, it won't stay on the pretzels. If the chocolate gets too cold, rewarm it for about 5 seconds and mix.
- Dip the ends of the pretzels into the chocolate to coat. Let the excess drip off.
- Sprinkle or dip the coated pretzels into the sprinkles.
- Let dry on the counter or in the refrigerator.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
