These chocolate-covered pretzel rods are the perfect blend of sweet, salty, and crunchy indulgence that takes just 20 minutes to prep. With a rich chocolate coating and endless topping possibilities, these treats make wonderful homemade gifts or party snacks. The simple 1-hour recipe yields delightful results that both kids and adults adore. At just 155 calories per serving, you can enjoy this satisfying snack without guilt while getting a delectable mix of textures in every bite.
Ingredients You’ll Need
- Pretzel Rods: 40 sturdy, fresh rods as your base
- Chocolate: 16 ounces of high-quality melting chocolate
- Caramel: Either 1/2 batch homemade caramel or 1 bag store-bought caramels
- Optional Toppings: Lightweight sprinkles or decorations of choice
Step-by-Step Instructions
- Prep Work: Line two large baking sheets with parchment paper for easy cleanup
- Caramel Preparation: Prepare caramel and let it cool for about 15 minutes until it reaches the perfect dipping consistency
- Caramel Coating: Carefully dip each pretzel rod in caramel, using a spoon to ensure even coverage
- Shape Setting: Gently roll pretzels to maintain round shape if caramel pools at the bottom
- Chocolate Melting: Melt chocolate in 30-second intervals, stirring between each, until smooth and pourable
- Chocolate Coating: Pour melted chocolate into a tall glass and dip caramel-covered pretzels
- Decorating: While chocolate is still wet, add your favorite toppings if desired
- Setting: Allow treats to set completely on parchment paper before enjoying
Coating Techniques
Getting the perfect coating on your pretzel rods is easier than you might think! For the smoothest caramel layer, use a spoon to help guide the caramel while turning the rod. If you spot any pooling at the bottom, simply roll the pretzel gently on the parchment paper – this neat trick helps create an even coating. For the chocolate layer, pouring your melted chocolate into a tall glass is a game-changer. The height of the glass lets you dip and coat in one smooth motion!
Toppings & Variations
Make these pretzel rods your own! Try sprinkling them with sea salt, crushed nuts, or rainbow sprinkles while the chocolate is still wet. Want to mix up the chocolate? Use white chocolate for a pretty twist, or drizzle with both dark and white chocolate for a fancy finish. You can even add a touch of peppermint extract to the chocolate during winter holidays, or use colored candy melts for special occasions!
Storage Tips
Once your pretzel rods are completely set, store them in an airtight container with wax paper between layers to prevent sticking. They’ll stay fresh at room temperature for up to 2 weeks. If your kitchen is warm, keep them in the fridge – just remember to let them come to room temperature before eating for the best texture. Planning ahead? You can make these up to 3 days before a party – they’ll still taste amazing!
Make-Ahead Tips
Short on time? You can break this project into steps! Dip the pretzels in caramel one day, then finish with chocolate the next. Just keep the caramel-coated pretzels covered at room temperature until you’re ready for the chocolate coating. Working in a warm kitchen? Pop the caramel-coated pretzels in the fridge for 10 minutes before dipping in chocolate – this helps the layers stick better!
Chocolate Covered Pretzel Rods
Equipment
- Baking sheets
- Parchment paper
- microwave safe bowl
Ingredients
For the Caramel
- 40 Pretzel Rods
- 16 ounces chocolate
- 1/2 batch homemade caramel or 1 bag store-bought caramels
Instructions
- Prepare two large baking sheets lined with parchment paper.
- Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Allow homemade caramel to cool for about 15 minutes before dipping.
- Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
- After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).
- Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth. Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to. Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.
- Allow the chocolate to set up before eating or removing from parchment.
