Ingredients
- 2 bags chocolate chips (dark or milk chocolate)
- 1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
- Chopped nuts, for garnish, optional
- Colored nonpareils, for garnish, optional
- Sprinkles, for garnish, optional
- Coconut, for garnish, optional
- Crushed cookies, for garnish, optional
Directions
Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!
1 Video | Photo: Chocolate Pretzels Recipe

















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By DeboraHarv614
Farmington NY
on December 12, 2011
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Great recipe ~ thanks! For those of you that are lowering the rating because you can't figure out what a serving is ~ Shame on You! How is the recipe writer supposed to know what size pretzels you are using?
By tomandmad1_8789974
Williston Park, NY
on December 29, 2008
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Mini M&M's work the best and add lots of color. The regular size ones had to be crushed to stick to the pretzels, but worked just fine in the long run. Left over chocolate. . . not in this house. We'll dip fruit in it also. Didn't have a double boiler, but just put one pot inside the other. We couldn't dip the pretzels directly into the pan, so we had to spoon coat the pretzels with the chocolate which was just as easy.
By Dorit
Odessa, FL
on December 25, 2008
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This recipe is awesome, one of my favorites ever!!
Just melt the chocolate and put on any sprinkles you want. It tastes unbelievable. I put it in a clear glass and make a center piece out of it. It is the first dessert to go in a crowd, children and adults alike. What a festive, easy and yummy recipe, thank you Robin Miller!!!
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